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
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
