12 pork chops
6 apples
100 g butter
1 teaspoon curry
Salt and pepper
2 tablespoons lemon juice
1 bunch corn salad
1 dl olive oil
1 tablespoon mustard
1 meat stock cube
1 lettuce or endive

Salt and pepper the chops and bake in the oven to 210ºC for 30 minutes. Remove from the oven and wrap in aluminium foil. Add the meat stock, curry and 1/2 litre water to the same dish of the chops and allow to cook for 10 minutes. Cut the apples into thick slices and sauté in the butter. Drain and place them in a salad bowl. Make a vinaigrette, cut the chops into pieces and place into the bowl with the apples. Pour the curry sauce on top and serve the rest in a sauce bowl aside.