| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Juniper ber, Pork | 6 | Servings | |
INGREDIENTS
| 1 | oz | Butter |
| 2 | tb | Oil |
| 1 | md | Onion; chopped |
| 6 | Pork spare-rib or boneless chops | |
| 2 | Bay leaves | |
| 6 | Peppercorns | |
| 1 1/4 | c | Cider; dry |
| Sauce: | ||
| 1 | oz | Butter |
| 1 | Garlic clove; crushed | |
| 2 | ts | Juniper berries; crushed |
| 1 | oz | Flour |
| 1 1/4 | c | Stock; reserved |
| 4 | tb | Sour cream |
| Salt and pepper |
INSTRUCTIONS
Heat butter and oil in a large frying pan and cook onions until golden. Remove onions and reserve. *Add chops and brown on both sides. *Transfer meat to a casserole and add onions, bay leaves, peppercorns and cider. Cover and cook in the oven Gas Mark 4, 350F, 180C for 45 minutes or until tender. *Remove chops and set aside in a serving dish to keep warm while making sauce. Measure the cooking liquids from the casserole: you need about 1-1/4 cups of this stock. *Melt butter in a saucepan and gently cook garlic and juniper for 5 minutes. *Add flour, stir for a few minutes, then gradually add the stock, stirring until smooth. *Add sour cream, season to taste and reheat very gently. *Pour sauce over chops and serve. Source: Cooking with Spices (1983) by Carolyn Heal & Michael Allsop (David and Charles, Ltd. isbn0715383698) Recipe by Cooking with Spices (1983) by Carolyn Heal and Michael Allsop Posted to Digest eat-lf.v097.n322 by KitPATh <[email protected]> on Dec 20, 1997
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