St. Martins Marinated Pork Chops

serves 4
November 11 brings St. Martin's Day, it was tradition to eat fresh pork for the main course. Apples have been put down for the long winter and the pork and apples make a delicious hearty cold weather meal.

4 pork chops
1 onion, finely chopped
1/2 tsp thyme
1 cup cider
2 tbsps oil
1/2 cup brown rice flour, seasoned with salt and pepper
1 or 2 apples, peeled, cored and sliced
3/4 cup beef or chicken stock
1 tsp honey
1 tsp grainy mustard

1. Place chops in re-sealable storage bag.
2. Add the onion and herbs to the cider and pour over the chops.
3. Leave for several hours, turning the chops from time to time
4. Drain the chops straining marinade into a bowl; dredge the chops in the seasoned flour, lightly coating both sides
5. Heat the oil in a heavy skillet; sear both sides of the chops in the pan, turn down the heat and cook for 3 minutes on each side.

6. Grease and oven proof  baking dish. Place a layer of sliced apples on the bottom and put the chops on top
7. Add the onion from the marinade to the fat in the pan, cook until soft and stir in the remaining seasoned flour
8. Allow mixture to brown slightly, stirring constantly. Gradually add the liquid from the marinade and the stock, then sir in the honey and the mustard. Bring to a boil and pour over the chops
9. Preheat oven to 350°F. Cover dish with foil and bake for 45 minutes.