Imperial Pork Musings Recipe

Directions

Chop chops and giblets; cut into 2 inch pieces. Lightly salt and pepper the chops.

Warm a nonstick skillet over medium heat. and add garlic, oil, nutmeg, apple slices, onion and celery; fry, stirring, until juices are evaporated. Sprinkle pepper and chile over chops and celery. Transfer chops and vegetables to a medium bowl. Mix drained cooked juices with 2 tablespoons salt and pepper; stir into the chops and celery. Mix in salt and pepper. Pour into a 9x13 inch baking dish or platter. Place chops and celery with juices and salt and pepper evenly over the prepared surface of the pie. Cover and refrigerate for 30 minutes. Cover with aluminum foil and refrigerate for an hour, or until everything is firm. Preheat oven to 350 degrees F (175 degrees C). Place chops and celery on the baking dish. Cool over low heat, without refrigerating.

Pour beaten egg in skillet with garlic; Saute over medium-high heat, stirring, until egg is lightly browned. Stir in olive oil and stir in nutmeg, salt and vinegar. Remove skillet from heat and stir in apple slices, onion and celery. Season with cinnamon, salt and croutons.

Transfer chops and vegetables from skillet to platter. Place on sheet pan with tomato mixture; sprinkle with Italian seasoning and drizzle with Champagne sauce. Pour sauce over chops and celery and sprinkle with Champagne mixture. Top with cucumber pickle over top. Spread Champagne sauce over all and sieve the top of the crab meats into the dish. Sprinkle " green ."

Cover pie with aluminum foil and let stand overnight or refrigerate up to 8 hours. Brush crabmeat with egg and grease top and belly of given pie. Garnish with parsley flakes; pinch round and saute over medium cook medium heat for about 15 minutes.