4 pork chops
2 Tblsp oil
2 med onions, chopped
1 clove garlic, crushed
5 medium carrots
2 celery stalks, cut into
strips
1 Tblsp flour
1 Tblsp tomato puree
1 ½ cups stock
½ cup red wine or cider
1 tsp chopped thyme
1 Tblsp chopped parsley
1 bay leaf
3 medium cooking apples
1 cup quartered mushrooms
1 Tblsp brown sugar
Brown chops on both sides in
hot oil, about 2 min. each side. Place in ovenproof dish with lid, keep warm.
Fry onions, garlic, carrots
and celery until golden brown. Stir in flour. Add tomato puree and stock, bring
gently to boil, stirring constantly. Add wine and herbs. Pour over chops,
replace lid. Bake in preheated 350 degree oven, 40 minutes.
Cut apples into rings. After
20 minutes, add mushrooms to sauce, stir in well. Lay apple rings in
overlapping layer all over dish. Sprinkle with brown sugar. Finish cooking with
lid off dish.
Yield: 4 servings