Another fab-u-lous recipe inspired from M.G. (I have changed a few things.)
This is a treat on a weekday and company worthy too. It is, trés façile if you’re “new” to the kitchen but need a couple killer dinners in your repetoire.
You will need:
4 Pork Chops – I use boneless
4 while cloves
 4 oz. Gruyere Cheese
Apples
Celery with leaves (4)
1 tablespoon brown sugar (I use more)
1 tablespoon butter (I use more)
1/2 C White wine (once I had no wine and used chicken stock – no problem)
Whole cloves
Ground cloves


Preheat the oven to 375.  Butter a baking pan and put the pork chops in it.  Insert a clove into each chop and sprinkle with cloves.
Add the white wine, celery leaves (bay too if you have them, I never do).  Bake for 30 minutes.
While they are baking sauté the diced celery in the butter for 5 minutes and add the sliced apples, then sprinkle with brown sugar.  Continue to cook on low heat for 10 minutes or so… don’t let them get mushy.
Finish the pork chops by removing the bay and celery leaves and sprinkle the cheese on top of each chop; baste and broil for a few minutes to brown the cheese.
Serve with the apple celery mixture… add a few spoons of the pan juices to further the flavor.





Bon Appetit.