Colonial Pork Chops

While reading and studying fun facts about Benjamin Franklin, we found out one of his favorite dishes was Pork Chops with succotash and biscuits.

Maple Glazed Pork Chops

6 apples
1 lg. onion, sliced
2 tbsp. butter
Salt and pepper
2 tbsp. flour
1 c. any beer
1 c. real maple syrup
4 pork chops

Pare, core, and slice apples; add onion, salt and pepper. Place in greased casserole. Melt butter; blend in flour; add beer all at once. Stir constantly until thickened. Trim fat from pork chops; place on apples and onions. Pour beer sauce over all. Bake in moderate 350 degree oven for 1 1/2 hours. Yield: 4 servings.

 SUCCOTASH

• 1 quart large white Navy beans
• 1 pint yellow corn     
• 1 pound. Salt Pork both fat and lean.
• 1 large turnip
• 1 pint green beans
• 1 medium red pepper diced 
• 1 quart chicken stock
• salt and pepper to season.

1. Soak beans overnight
2. In the morning simmer until soft, and mash to a pulp.
3. Place pork  in cold water to cover, gradually bring to a slow boil: continue until tender, about 3 hours
4. Boil the chicken in another kettle about 1 and 1/2 hours, or until tender.
5. Place the mashed beans and hulled corn in a kettle with some fat and stock from the cooked meats.   
6. Simmer to the consistency of a thick soup. The beans should absorb the liquid but not become too dry.
7. Remove the meats to a warm platter to be served with succotash.
8. cut in small pieces the turnip and green beans, now add the rest of stock and cook until tender.
9. Now the hulled corn and navy bean mixture to the cooked vegetables  and simmer a few minutes to blend the flavors.
10. Serve the succotash in bowls and pass the meats to be added or to be eaten on the side as desired.