Pork Chops with Apples

Preparation 1. Preheat the oven to 375 degrees. Butter a baking pan and place the pork chops in it. 2. Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven. Bake the chops for 30 minutes. 3. While the pork chops are baking, in a frying pan sauté the diced celery in the butter or 5 minutes, and then add the sliced apples and sprinkle with the brown sugar. Continue cooking over very low heat for 10 minutes, or until the apples are tender but not mushy. 4. Finish the pork chops by removing the bay and celery leaves and sprinkling the cheese over the top of each chop; baste and then broil for a few minutes to brown the top. Per serving: 169.9 calories, 103.2 calories from fat, 11.5g total fat, 6.9g saturated fat, 33.5mg cholesterol, 463.4mg sodium, 5.8g total carbs, 0.4g dietary fiber, 3.8g sugars, 11.3g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From When French Women Cook: A Gastronomic Memoir by Madeleine Kamman Copyright (c) 2004 by Madeleine Kamman Published by Ten Speed Press. Madeleine Kamman was born in Paris and started her culinary career in 1940 at her aunt’s restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and The New Making of a Cook.

Preparation 1. Preheat the oven to 375 degrees. Butter a baking pan and place the pork chops in it. 2. Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven. Bake the chops for 30 minutes. 3. While the pork chops are baking, in a frying pan sauté the diced celery in the butter or 5 minutes, and then add the sliced apples and sprinkle with the brown sugar. Continue cooking over very low heat for 10 minutes, or until the apples are tender but not mushy. 4. Finish the pork chops by removing the bay and celery leaves and sprinkling the cheese over the top of each chop; baste and then broil for a few minutes to brown the top. Per serving: 169.9 calories, 103.2 calories from fat, 11.5g total fat, 6.9g saturated fat, 33.5mg cholesterol, 463.4mg sodium, 5.8g total carbs, 0.4g dietary fiber, 3.8g sugars, 11.3g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From When French Women Cook: A Gastronomic Memoir by Madeleine Kamman Copyright (c) 2004 by Madeleine Kamman Published by Ten Speed Press. Madeleine Kamman was born in Paris and started her culinary career in 1940 at her aunt’s restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and The New Making of a Cook.