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 tsp cinnamon, ground
1/2 tsp cloves, ground
1 tsp lemon rind, grated
1 tbsp honey
1/2 tbsp madeira
A Recipe for
Pork Chops With Cherry Sauce
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This Recipe for Pork Chops With Cherry Sauce is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Pork Chops With Cherry Sauce from the recipe cookbook of Recipes-to-go (Meat)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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
Serves: 6
Pork Chops With Cherry Sauce Recipe brought to you by Recipes To-Go