Schlesisches Himmelreich (silesian Pork)
| 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)
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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