Schlesisches Himmelreich (silesian Pork)

Joy in God in the midst of suffering makes the worth of God – the all-satisfying glory of God – shine more brightly than it would through our joy at any other time. Sunshine happiness signals the value of sunshine. But happiness in suffering signals the value of God. Suffering and hardship joyfully accepted in the path of obedience to Christ show the supremacy of Christ more than all our faithfulness in fair day.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits	German	German, Pork	4	Servings

INGREDIENTS

1	lb	Dried fruit, prunes
		apricots apples pears
4		Fine pork chops or 1 lb lean
		pork steaks
2	oz	4 Tbsp lard or butter

INSTRUCTIONS

You will need a medium-sized stewpan with a lid.  Soak the fruit for a
couple of hours - or overnight if possible - in either plain water or
cold tea which will give a darker, richer juice to cover.  Fry the
chops in the fat, turning them once, so they take color. Add  the fruit
and the soaking liquid. Cover and simmer all together for  30 to 35
minutes, or until the fruit is soft and the chops cooked  through.
Serve with potato dumplings.  Serves 4. Time: Start the day before; 10
minutes plus 35 minutes  cooking.  From:  THE OLD WORLD KITCHEN - THE
RICH TRADITION OF EUROPEAN PEASANT  COOKING by Elisabeth Luard, ISBN
0-553-05219-5 Posted by: Karin  Brewer, Cooking Echo, 7/92  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 622 Calories From Fat: 284 Total Fat: 31.5g Cholesterol: 202.7mg Sodium: 186.9mg Potassium: 1268.7mg Carbohydrates: 21.2g Fiber: 3.1g Sugar: 12.4g Protein: 61.2g