|
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. |
-