Flemish Pork Casserole

• 4 thick pork chops
• 4 tablespoons butter
• 4 tart eating apples

Trim excess fat from 4 good-sized pork chops; season chops and brown very slowly on both sides in 2 tablespoons butter. Peel apples and cut them into eighths. Put the half-cooked chops in a shallow casserole, sprinkle with rosemary, salt and freshly ground black pepper, and arrange mounds of apples