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Black Forest Pork Chops
2 tablespoons of oil
4 pork loin chops, cut 1 1/2 inches thick
salt and pepper to taste
1 ounce of heated kirsch
1/4 cup of beef stock
one 17 ounce can of pitted dark sweet cherries
1/4 teaspoon of nutmeg
1/4 teaspoon of cloves
1/4 teaspoon of marjoram
1/4 teaspoon of cloves
1/4 teaspoon of marjoram
1/2 teaspoon of lemon rind, grated
2 tablespoons of lemon juice
2 tablespoons of cornstarch
1/2 cup of toasted walnuts, chopped
Heat oil in skillet over medium heat, add chops and cook until brown on both
sides. Season with salt and pepper. Drain fat from pan and flambé chops with
heated kirsch. Pour in stock, cover and simmer over low heat for one hour.
Separate syrup from cherries, reserve both. Add seasonings and lemon rind to
syrup. Stir lemon juice and cornstarch together and slowly add to syrup
mixture. Cook over low heat until the sauce is thick and glossy. After the
chops have cooked 45 minutes, pour syrup mixture into pan with chops. Just
before serving, add reserved cherries and walnuts and cook over low heat
until warmed through. Makes 4 servings. |
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