You will need a medium-sized stewpan with a lid. Soak the fruit for a couple of hours - or overnight if possible - in either plain water or cold tea which will give a darker, richer juice to cover. Fry the chops in the fat, turning them once, so they take color. Add the fruit and the soaking liquid. Cover and simmer all together for 30 to 35 minutes, or until the fruit is soft and the chops cooked through. Serve with potato dumplings. Serves 4. Time: Start the day before; 10 minutes plus 35 minutes cooking. From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!