4 thick pork chops (about 2 inches thick)
50 g – 1,75 oz. butter
4 large tart apples
2 tb lemon juice
1 small onion, sliced
4 crushed juniper berries
Salt and pepper
Sprigs of rosemary
5 sprigs of parsley
30 g – 1 oz. butter (to pour over)
Trim excess fat from the chops, season with salt and pepper and brown very gently on both sides in 50 g – 1,75 oz. butter for 10-15 minutes.
Put the browned, half-cooked chops in a shallow casserole, sprinkle them with the lemon juice, add the onion, parsley, juniper berries, and rosemary, and season with salt and pepper.
Arrange the peeled and sliced apples over the chops and pour the melted butter over them.
Cover and cook in a medium to hot oven for 30-35 minutes or until the chops are cooked.
Serve directly from the casserole.
Makes 4 servings.
Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).