| 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 |
ts |
Cinnamon, ground |
| 1/2 |
ts |
Cloves, ground |
| 1 |
ts |
Lemon Rind; grated |
| 1 |
tb |
Honey |
| 1/2 |
tb |
Madeira |
|
|
per Dan Klepach |
|
|
Fidonet COOKING echo |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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