Juniper pork chops

Yield: 6 Servings

Measure Ingredient
1 ounce Butter
2 tablespoons Oil
1 medium Onion; chopped
6 \N Pork spare-rib or boneless chops
2 \N Bay leaves
6 \N Peppercorns
1¼ cup Cider; dry
\N \N Sauce:
1 ounce Butter
1 \N Garlic clove; crushed
2 teaspoons Juniper berries; crushed
1 ounce Flour
1¼ cup Stock; reserved
4 tablespoons Sour cream
\N \N Salt and pepper

Heat butter and oil in a large frying pan and cook onions until golden.

Remove onions and reserve. *Add chops and brown on both sides. *Transfer meat to a casserole and add onions, bay leaves, peppercorns and cider.

Cover and cook in the oven Gas Mark 4, 350F, 180C for 45 minutes or until tender. *Remove chops and set aside in a serving dish to keep warm while making sauce. Measure the cooking liquids from the casserole: you need about 1-¼ cups of this stock. *Melt butter in a saucepan and gently cook garlic and juniper for 5 minutes. *Add flour, stir for a few minutes, then gradually add the stock, stirring until smooth. *Add sour cream, season to taste and reheat very gently. *Pour sauce over chops and serve.

Source: Cooking with Spices (1983) by Carolyn Heal & Michael Allsop (David and Charles, Ltd. isbn0715383698) Recipe by Cooking with Spices (1983) by Carolyn Heal and Michael Allsop Posted to Digest eat-lf.v097.n322 by KitPATh <phannema@...> on Dec 20, 1997

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