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Braised Country Style Pork

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  Pork chops 4
  Cider 4 Tablespoon
  Bouquet garni 1
  Onions 3
  Cooking apples 2
  Ground cinnamon 1 Pinch (Good pinch)
  Dark mushrooms 3 Large
  Garden peas/1 can garden peas 1 1⁄4 Cup (20 tbs)
  Beetroots/1 can beetroots 1 1⁄4 Cup (20 tbs)
  Noodles 8 Ounce

Trim off rind and excessive fat and quickly fry chops in them until golden brown.
Place in a casserole, add cider and bouquet garni, cover and cook gently on the cooker or in a cool oven (310°-335° F., Gas 2-3).
Meanwhile, pour off excess fat from frying-pan; peel, chop, then fry the onions and apples for a few minutes.
Add the cinnamon and water to cover them, put on a lid and simmer until soft.
Sieve, season to taste and turn on to the chops.
Cover and cook for 1 3/4—2 hr in all, adding the thickly-sliced mushrooms 1/2 hr before the end.
Heat the peas and beetroots separately.
Trickle the noodles in salted boiling water and boil until, on testing a piece, the centre is slightly firm.
Drain the noodles, peas and beetroots.
Dish the noodles with the chops on top and garnish with the mushrooms, peas and beetroots.

Recipe Summary

Difficulty Level: 
Side Dish

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Braised Country Style Pork Recipe