Pork With Apples

Preparation:

Preparation: Dry the ribs with absorbent paper. pepper them. Heat the oil or lard in a thick bottomed pan. Brown the chops for five minutes on each side, over moderate heat. Salt them. In the meantime, wash and dry the apples but do not peel them. Remove the core and seeds with a small knife. Cut the apples into slightly thick slices, sprinkle them with the lemon juice. Spread the black sugar on a plate, pass the apple slices over so that they are covered with sugar on both sides. After ten minutes of cooking, remove the paper from the pan and put the butter in it. When the butter is melted, brown the apples for two or three minutes, turning them carefully. Move the apple slices to the sides of the pan and place the chops back in the center. Cook for two or three minutes, turning the apple slices once or twice more. When the ribs are cooked, drain them and arrange them on a serving plate. Surround them with apple slices and keep everything warm. Pour the cider into the pan. Boil for two minutes scraping the bottom of the pan with a wooden spoon. Taste, salt and pepper; pour over the meat and serve. Recommended wine: Dry Nebbiolo d'Alba.