Follow these steps for perfect results
pork chops
thick (about 2 inches thick)
butter
apples
large tart
lemon juice
juniper berries
crushed
salt
pepper
rosemary
sprig
parsley
sprigs
butter
to pour over
Trim excess fat from the pork chops.
Season the chops with salt and pepper.
Brown the chops gently on both sides in 1.75 oz (50g) butter for 10-15 minutes.
Place the browned, half-cooked chops in a shallow casserole dish.
Sprinkle the chops with lemon juice.
Add parsley, juniper berries, and rosemary to the casserole.
Season with salt and pepper.
Peel and slice the apples.
Arrange the sliced apples over the chops.
Pour the remaining 1 ounce of melted butter over the apples.
Cover the casserole dish.
Cook in a medium to hot oven for 30-35 minutes, or until the chops are cooked through.
Serve directly from the casserole dish.
Expert advice for the best results
Use a meat thermometer to ensure the pork chops are cooked to a safe internal temperature.
Baste the chops with the melted butter during cooking for extra flavor and moisture.
Adjust the amount of lemon juice based on the tartness of the apples.
Everything you need to know before you start
15 minutes
Can be prepped ahead of time and refrigerated before baking.
Garnish with fresh parsley sprigs.
Serve with roasted potatoes or mashed potatoes.
Serve with a side of green beans or asparagus.
Earthy notes complement the dish well.
Discover the story behind this recipe
Traditional Flemish dish, often served during festive occasions.
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