Apple and rosemary chops

Ingredients for 2 servings:

• 2 chops
• 4 large apples, e.g. Boskoop or Holsteiner Cox
• 2 sprigs rosemary
• 3 tbsp butter
• oil
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash and dry the chops, then fry them in a pan with oil until they get a nice brown color. Season with salt and pepper. Remove the chops from the pan and place them in a large, ovenproof glass bowl (e.g., a Jena glass bowl) with a lid. Pour the meat juices into the glass bowl as well. Place a sprig of rosemary on each chop. Peel the apples, core them, cut them into wedges, and then place them on top of the chops in the glass bowl. Spread the butter in small pieces over the apple slices. Cover the glass bowl. Place the glass bowl in the oven preheated to 180°C and cook for 30-40 minutes. The chops should be cooked through and the apples should not fall apart. Apple-butter juice will collect at the bottom of the glass bowl. This goes best with a nice, creamy mashed potato.