Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Russian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.
Recipe By: The Eastern European Cookbook-ISBN
0-486-23562-9
per Dan Klepach
Fidonet COOKING echo
