Pork and Apple Stew
|Pork blade steaks/Pork blade chops||5 , trimmed of excess fat, the fat cut into thin strips|
|Cooking apples||1 Medium, peeled, cored and sliced|
|Onions||1 , thinly sliced|
|Brown sugar||1⁄2 Tablespoon|
|Freshly ground pepper||To Taste|
A wide casserole put a layer of half of the onions, then half the apples, then half of the brown sugar.
Put the chops on top and season with a little salt and a generous grinding of black pepper.
Add the water and cover with the remaining onions, then the rest of the apples.
Toss the strips of pork fat in the remaining brown sugar.
Lay them, crisscross, on top of the apples and throw the remaining sugar over all.
Season again with salt and black pepper.
Cover the casserole and cook in a preheated 350° F. [180° C] oven for one hour.
Reduce the heat to 250° F. [120° C] and cook for one hour more.
This stew is just as good if you cook it at 250° F for three hours.