- 4 medium pork chops (you can substitute veal chops if you prefer)
- 4 whole cloves
- 1/2 cup dry white wine or vermouth
- 4 celery leaves
- 2 bay leaves
- 4 celery stalks, washed and finely diced
- 1 tablespoon butter
- 2 apples, cored and coarsely sliced
- 1 tablespoon brown sugar
- 4 ounces Swiss or Jarlsberg cheese, coarsely grated
- Preheat the oven to 375 degrees. Butter a baking pan and place the pork chops in it.
- Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven. Bake the chops for 30 minutes.
- While the pork chops are baking, in a frying pan sauté the diced celery in the butter or 5 minutes, and then add the sliced apples and sprinkle with the brown sugar.
- Continue cooking over very low heat for 10 minutes, or until the apples are tender but not mushy.
- Finish the pork chops by removing the bay and celery leaves and sprinkling the cheese over the top of each chop; baste and then broil for a few minutes to brown the top.