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Pork Chops Fried with Apples, Very Pine
Put the fresh chops in the frying-pan, salt, pepper, and sage, if you like it, or any other sweet herb, to be scattered over, and fried; if not fat enough to make plenty of gravy, add butter or drippings. When the chops are nicely done, having sliced the apples, fey in the same dish, and when nicely browned put them over the chops or in a
dish by themselves, as some may not like them, although the author, and probably most others, will be very fond of them. Use nice tart apples only. Chops of fresh pork, fried and seasoned the same way, are splendid, if nicely browned, even without the apples.
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