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Yield: 6 Servings
Ingredients:
* 6 Pork chops
Instructions:
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 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.
Ingredients:
* 6 Pork chops
Instructions:
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 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.
