We had lots of apple trees of many varieties in our orchards, and the supply would last for the whole winter. Mostly I had them for a snack or in a dessert, but here's one use in a main course that's a winner. It's incredibly easy yet nutritionally complete. I rather love mixing the sweet carb with the fat and protein in delicious defiance of current diet ideology.

　　

Ingredients

Serves 4

　　4 medium pork chops (you can substitute veal chops if you prefer)

　　4 whole cloves

　　1/2 cup dry white wine or vermouth

　　4 celery leaves

　　2 bay leaves

　　4 celery stalks, washed and finely diced

　　1 tablespoon butter

　　2 apples, cored and coarsely sliced

　　1 tablespoon brown sugar

　　4 ounces Swiss or Jarlsberg cheese, coarsely grated

　　

Step 1

1. Preheat the oven to 375 degrees. Butter a baking pan and place the pork chops in it.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Continue cooking over very low heat for 10 minutes, or until the apples are tender but not mushy.

　　

Step 5

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.

　　

Nutrition Per Serving

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.