for 4 person

To prepare the crown

1 kg	pork chop, on the bone, ordered from butcher
½ tsp	salt
2 tbsp	clarified butter

To braise

2	apple, sliced
500 g	waxy potato, cut into cubes
1	onion, sliced
4 sprig	rosemary
1 dl	meat bouillon
½ dl	red wine

How it's done

To prepare the crown

Remove the meat from the fridge approx. 1 hr. prior to cooking. Pat the meat dry, season with salt. Preheat the oven to approx. 220°C. Heat the clarified butter in a cooking pot. Brown the meat on all sides for approx. 8 mins., remove and reduce the oven temperature to 180°C.

To braise

Add the apples and all the remaining ingredients to the meat, cover and braise for approx. 70 mins. in the lower half of the preheated oven. Remove the casserole dish from the oven, leave the meat and vegetables to rest (covered) for approx. 10 mins.

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