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Method :
Trim the pork
chops. Crush the cloves and mix them with the salt, black pepper and
grated nutmeg. Rub the chops with this mixture. Peel, core and slice the
apples, and gently poach them in half the butter. Squeeze 1 orange and
cut the other into very thin slices. Fry the chops on both sides in the
remaining butter. Arrange on a heated plate and surround with the
apples. Cook the orange slices gently in the remaining meat juices and
arrange them on the plate. Finally, deglacer the pan with the orange
juice and pour the sauce over the chops. Serve very hot.
Serves 4
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