Pork Chops Franconia Style

Serves Four

Four Pork Chops (about 2 inches thick) lightly floured

One large onion, peeled quartered and sliced

One Large cooking apple peeled, cored and sliced

Apple liquor if desired

Marjoram, salt, pepper and mustard to taste

Grease (oil, butter, lard, or bacon fat) for the frying pan

          In a large frying pan, melt some grease over moderate heat. Add the onions and sauté about two minutes. Add the apples. Sauté for two additional minutes. Remove the apples and onions.  Add some more grease to the pan, turn to high heat. Sprinkle the chops with salt and pepper and marjoram, brown well on both sides.  Add about one ounce of apple liquor if desired.  Add the apple and onion mixture.  Cover the pan and reduce the heat to medium.

          Cook until the chops are done.  Stir lightly to prevent sticking.  A bit of water or stock may be added if mixture gets too thick.

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