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CATEGORY CUISINE TAG YIELD
Meats Russian Pork, Russian 6 Servings

INGREDIENTS

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 t Cinnamon, ground
1/2 t Cloves, ground
1 t Lemon Rind, grated
1 T Honey
1/2 T Madeira

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 28
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 52mg
Potassium: 47.2mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 6.3g
Protein: <1g


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