Pork Chops and Apples

Ingredients

• six large sound apples
• two pounds of fresh pork-chops
• a tablespoonful of fat
• season them with salt
• season them with pepper

Method

1. 1

   Wash and wipe dry the apples, cut them in eighths, and remove the cores.

2. 2

   Trim most of the bone from the pork chops.

3. 3

   Heat fat in a dripping-pan, add the chops and apples, season with salt and pepper, and fry until brown on both sides.

4. 4

   Serve neatly arranged on a hot platter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 163. The excerpt below is the record exactly as published.

PORK CHOPS AND APPLES. Wash, and wipe dry, six large sound apples of sub-acid flavor ; cut them in eighths, and remove the cores. Trim away most of the bone from two pounds of fresh pork- chops, cut from the loin ; place a dripping-pan, containing a tablespoonful of fat, over the fire, and as soon as the fat begins to smoke, put the chops and apples into the pan, season them with salt and pepper, and fry them brown on both sides. Serve them neatly arranged on a hot platter. MINCED FRESH FORK. Chop very fine two pounds of lean fresh pork ; break half a pound of stale bread, and soak it soft in three- 292 PRACTICAL AMERICAN COOKERY. quarters of a pint of milk ; mix together the minced pork, soaked bread, two well-beaten eggs, and a palatable season- ing of pepper, salt, and powdered sage ; put the mixture into a buttered earthen baking-dish, place it in a moderate oven, and bake it for two hours ; serve the dish hot. Fried apples make a good accompaniment for this dish. FRIED SOUR APPLES. Choose very firm, sound, sour apples ; wash and wipe them, cut them in quarters, and take out the cores ; put the frying-pan over the fire with half an inch of fat in it, and when the fat is smoking hot, put in the apples, and fry them brown, turning them carefully to prevent breaking; just before they are quite brown, dust them with sugar ; when they are done, take them up without breaking, and serve them hot as a vegetable. JOWL. Wash a jowl in plenty of cold water ; put it over the fire in more cold water, and boil it gently for an hour. Then slice it half an inch thick, and broil it over a rather slow fire, to avoid burning it. When it is brown, dust it with pepper, and serve it on toast for breakfast. Boiled jowl with* boiled greens or cabbage is '^ favorite dinner in the South and West. FRIED SALT PORK AND APPLES. Slice a pound of salt pork about a quarter of an inch thick, put it over the fire in plenty of boiling water, and boil it for half an hour ; then drain it, and roll it in Indian meal seasoned with salt and pepper ; put into a large pan enough drippings to cover the bottom, and while it is heat- ing cut some sour apples in eighths, without peeling them, and remove the cores ; when the drippings are hot, put in SIDE-DISHES {entries). 295 the pork and apples, and fry them together until the apples are just tender, but not at all broken, and the pork is brown ; serve them on the same dish : the drippings may be poured over them unless this is likely to make the dish too fat. CORNED-BEEF HASH, NEW-ENGLAND STYLE. Remove all cartilage and skin from cold corned beef, but do not take away the fat, and then chop it fine. Chop an equal quantity by measure of cold boiled potatoes ; season the beef and potatoes rather highly, put them into a frying- pan containing two heaping tablespoonfuls of butter, and stir the hash until it is quite hot. Then move it to one side of the pan, press it firmly together in an oblong cake, and kt the bottom brown. When the bottom is nicely browned, turn the hash out on a hot dish without disturbing its shape, and serve it hot. FRIZZLED BEEF. Cut a pound of smoked beef in very thin slices, put it over the fire, with sufficient cold water to cover it, and let it begin to boil. , Then drain off the water, and replace it with a pint of cold milk. While the milk is heating, rub to a smooth paste a tablespoonful each of butter and flour, and stir it with the beef and milk ; season it with pepper,

Cook this with the app: pantry check, scaling, and the assistant.