Melt butter in large skillet over medium heat. Add apples.
Sprinkle with sugar and cinnamon.
(If you're using sweet apples, like Delicious, Fuji or Gala, add the lemon juice. For tart apples, like Jonathans, omit it.) Stir until apples are blended with sugar/cinnamon.
Cover and cook for approx 15-20 minutes, frequently stirring gently.
Serve them warm, right on the pork chop or pork roast. They also double for a dessert dish served over vanilla ice cream.
Trim the fat from 6 thick loin pork chops and season them lightly with a mixture of salt, freshly ground pepper and powdered rosemary.
In a skillet, brown the chops well on both sides in 1 tablespoon butter.
Place them in one layer in a shallow baking dish and cover them with 3 tart apples, peeled, cored and sliced.
ven to 375\u00b0F.
FOR TART DOUGH:
Combine butter + 1
ll the centres of the apples with the sugar/fruit mixture
he flour, sugar and salt for the crust.
Coat the
For tart dough, combine 1 3/4
pringform, too.
Peel the apples and cut into 1/8
hem with a damp towel for 10 minutes. Melt the butter
For the Pastry:
Place the
til warm before using.
For crust:
Blend flour,
HE FILLING: Peel the apples and cut them in half
nch by 1-inch fluted tart pan with a removable bottom
he pastry and line the tart pan, line the pastry with
about 30-40 minutes and for a softer caramel cook just
igh heat.
Cook pork for 2 minutes per side.
Sprinkle squash with salt.
In skillet, saute apples and raisins in butter.
Add sugar, cinnamon, and nutmeg, cook for 5 minutes.
Spoon into squash halves.
Place in baking dish.
Bake at 350* for about 1 hour, until tender.
Arrange apples in concentric circles in the tart shell; sprinkle with 2 tablespoons
For Crust.
Preheat oven to
alternate layers of potatoes and apples.
In a medium saucepan
ie crust to a line tart pan, carefully pressing into corners