Preparation:
Assemble and attach rotor slicer/shredder using coarse shredder cone (no 2). Turn to speed 4 and shred sweet potatoes, apples, and onion.
Cook bacon in 12-inch skillet over medium high heat until crisp. Drain all but 1 tablespoon fat. Crumble bacon and set aside.
Rub pork chops with lemon juice; brown in bacon fat. Remove from pan and set aside. Drain all but 1 tablespoon fat. Add sweet potatoes, apples and onion to pan. Cook 5 minutes, stirring occasionally. Add salt, pepper, nutmeg, and chervil' mix well.
Place vegetable mixture in a greased 9x9x2-inch pan. Arrange pork chops on top of mixture and sprinkle with chopped parsley and bacon. Cover tightly and bake at 350 F for 50 to 60 minutes, or until pork chops are tender. Serve immediatel |
