Yield: 6 Servings
|1 medium||Onion; chopped|
|6||Pork spare-rib or boneless chops|
|1¼ cup||Cider; dry|
|1||Garlic clove; crushed|
|2 teaspoons||Juniper berries; crushed|
|1¼ cup||Stock; reserved|
|4 tablespoons||Sour cream|
|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