Normandy Pork

• 3 tablespoons oil
• 4 pork chops, trimmed of excess fat
• 1 medium onion, thinly sliced
• 1 12 ounces plain flour
• 1 14 cups chicken stock
• 78 cup pure apple juice
• 1 teaspoon dried sage
• 12 teaspoon salt
• 1 pinch lemon pepper
• 14 teaspoon ground ginger
• 2 apples, cored and sliced
• 2 tablespoons calvados (optional)

1. Pre-heat the oven to 350F
2. Heat the oil in a frying pan, brown the chops and transfer to a casserole dish.
3. Add the onion to the oil remaining in the pan and fry until softened.
4. Add the flour and cook for 1 minute, stirring.
5. Gradually blend in the stock and apple juice and bring to the boil, stirring.
6. Add the seasonings and pour over the chops.
7. Cover the casserole and cook in the oven for 1 1/2 hours or until the meat is tender, adding the apple slices and Calvados, if using, for the last 20 minutes of cooking.

oil, pork chops, onion, flour, chicken stock, apple juice, sage, salt, lemon pepper, ground ginger, apples, calvados

Taken from www.food.com/recipe/normandy-pork-234454 (may not work)