There’s No Trick To This Meal, But It’s A Treat For All Invited

A friend who has children of trick-or-treating age called with an interesting request the other day.

She and several other mothers and fathers were planning to accompany their youngsters on their rounds of ringing doorbells on Halloween. Since the children’s outing was early in the evening, the parents decided to have a potluck Halloween supper afterward for both kids and grownups.

My friend volunteered to have the fete at her home and to be responsible for the main course. She called me for ideas.

The week before, I had been inspired by the abundance of apples and cider in our markets and created a simple dish of pork chops braised in cider and chicken stock, topped with cheese and sauteed apples.

My spouse loved this down-to-earth main course, remarking the next day that the leftovers tasted even better. My friend welcomed my suggestion and asked for the directions.

If you are empty-nesters, as we now are, you could still plan a potluck event and use this delicious fall dish as the entree. Ask others to bring side dishes, salads and dessert. And, you might have those little bags of candy for your guests - whether they come in costume or not.

Pork Chops Braised in Cider with Apples

8 lean center cut pork chops, about 1/2-inch thick (total weight 3 pounds), trimmed of excess fat

Salt, freshly ground black pepper

2 to 3 teaspoons dried thyme

1/3 cup flour

1/4 cup oil

1/2 cup chopped onion (1/2 medium onion)

1/2 cup chopped carrot (1 medium)

1/2 cup chopped celery (1 to 2 stalks)

1-3/4 cups fresh apple cider

2-3/4 cups low-salt chicken stock

2 tablespoons unsalted butter

3 tart apples (preferably Granny Smiths), peeled, cored and cut into 1/4-inch-thick slices

1 cup shredded white Cheddar, plain Havarti or Jarlsberg cheese

2 tablespoons chopped parsley, preferably flat leaf

Pat pork chops dry with paper towels and sprinkle generously on both sides with salt and pepper. Rub each chop on both sides with thyme. Spread flour on plate and dredge each chop, shaking off excess.

Heat oil in large heavy skillet over medium-high heat until hot. Add enough chops to fit in a single layer and brown well on both sides. Remove chops to paper towels and continue until all are browned.

Pour off all but 2 tablespoonfuls oil in pan and add onion, carrot and celery. Cook, stirring, until vegetables are tender, 5 minutes.

Return chops to pan and add cider and stock. Bring to simmer. Reduce heat to low and cook, covered, turning chops occasionally, until very tender, 60 to 70 minutes.

Meanwhile, heat butter in large heavy skillet over medium heat. When hot, add sliced apples and cook, stirring, until light golden and softened, 4 to 5 minutes. Set aside.

When meat is done, arrange in baking dish. Salt and pepper meat again. If sauce in pan is thick, taste and season with salt and pepper. If sauce is thin, cook over high heat just until it coats back of spoon, then season.

Pour sauce over meat. Sprinkle cheese over meat. Scatter apples over cheese. (Dish can be made 2 hours ahead. Leave at cool room temperature, loosely covered. When ready to serve, reheat in oven at 350 degrees until hot, 15 to 20 minutes.)

To finish dish, preheat broiler and arrange rack 4 to 5 inches from heat. Place warm meat and apples under broiler just to brown apples slightly, about 3 minutes. Remove and sprinkle with parsley.

Yield: 8 servings.

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