I am a sucker for old cookbooks. To me they are like treasure chests waiting to be opened. My Grandma Baregi, knows I have this love and will pick up cookbooks for me from residents in her senior community. These are the best, because only the best cookbooks stay with you that long (the rest you have re-gifted long ago).
This past week I pulled one of these gems off my bookshelf and flipped through the pages for inspiration. I spotted a recipe for baked pork chops that I must share with you. I also had a few leftover apples picked at my parents’ farm. My parents were generous enough to give me a huge bushel basket full.
Baked Pork Chops from The Cook’s Color Treasury
- 4 Pork Chops (I used Zweber Farms of course)
- 2 tbsp oil
- 1 lb tart apples
- 2 tbsp butter (I used Organic Valley Salted Butter)
- 1 tbsp chopped fresh rosemary (I used about 1 tsp dried rosemary from our garden)
- 1/2 broth (I used my homemade broth)
- Salt and pepper
- Preheat the over 400 degrees
- Season chops with salt and pepper. Heat oil in a flameproof casserole and brown the chops for two minutes on each side.
- Peel, core and slice apples. Arrange in casserole around the chops and dot with the butter.
- Sprinkle with rosemary, add broth and cover casserole. Bake in the oven for about 30 minutes, removing lid for last 10 minutes of cooking time.
This was a great recipe that didn’t take too much thought or pre-planning. I paired with brown rice and a glass of Organic Valley milk.
Enjoy other Hunk of Meat Monday recipes this week here:
Emily
