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Pork Chops With Cherry Saucepork, russian 6 pork chops, loin; abt 1/2 thick 1 salt; to taste 1 pepper; to taste 1 bread crumbs, dry 1 oil; for frying 1 ; water 1 cup sour cherries; pitted & pureed 1 sugar; to taste 1/2 teaspoon cinnamon, ground 1/2 teaspoon cloves, ground 1 teaspoon lemon rind; grated 1 tablespoon honey 1/2 tablespoon madeira Cut any fat from pork chops. Season with salt and pepper. Roll chops in bread crumbs seasoned with salt and pepper. Fry chops in hot butter, margarine or oil until brown on both sides. Add 1/2 cup of water and cook over low heat, covered, 45 to 60 mins., or until tender. Meanwhile, combine cherries, sugar, cinnamon, lemon rind and honey and bring to a boil. Lower heat and cook 5 mins. Add a little water to thin, if desired. Stir in Madeira and remove from stove. Serve over cooked chops. NOTES: Russians are extremely fond of pork, which they prepare in interesting variations. On of their great hoiday treats is roast suckling pig stuffed with kasha. Other typical pork dishes, such as this one, are served with fruit sauces. Plums may be substi- tuted for the cherries, if desired. Recipe By: The Eastern European Cookbook-ISBN 0-486-23562-9 per Dan Klepach Fidonet COOKING echo
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