This recipe turns humble pork chops into supper for guests, especially when you serve it with Nanette’s Apple Chutney (page 235 of The Folk School Cookbook), Rumbledethumps (page 65 of The Folk School Cookbook), braised beet greens, or broccoli.
In a heavy skillet, brown until golden on
4 (6-ounce) pork chops, seasoned with salt and pepper
1 tablespoon butter
1 tablespoon olive oil
Drain the pork chops well and place in a
baking pan or casserole with a lid.
Mix together in a small bowl:
2-inch knob of fresh ginger, grated
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
Rub one-fourth of this mixture onto each chop.
Place on each chop:
1 teaspoon good orange marmalade
Mix together and pour into pan with
¼ cup cider vinegar
¼ cup water
Cover pan tightly and bake at 325°F for
45 minutes. Serves 4.
1 orange, thinly sliced
Recipe from The Folk School Cookbook.
You can pick up your own copy of The Folk School Cookbook here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.