Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Pork chops, loin; abt 1/2"
-thick
Salt; to taste
Pepper; to taste
Bread crumbs, dry
Oil; for frying
;Water
1 c Sour cherries; pitted
-pureed
Sugar; to taste
1/2 ts Cinnamon, ground
1/2 ts Cloves, ground
1 ts Lemon Rind; grated
1 tb Honey
1/2 tb 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

Browse by categories