Pork Chops In Cider
|Pork loin chops||6|
|Bacon fat||1⁄2 Ounce|
|Plain flour||1⁄2 Ounce|
|Garlic||1 Clove (5 gm)|
Cut away any fat from the edges of 6 lean loin pork chops.
Brown in 1/2 oz. bacon fat in a frying pan, lightly on both sides.
Remove the chops to a warm dish.
Add 1/2 oz. flour to the fat, stir well until blended and brown.
Pour in 8 oz. cider, season to taste with salt and pepper and cook until thickened.
Chop 1 clove garlic finely and add to the sauce as well as 1 tablespoon rosemary.
Return the chops to the sauce in the pan, cover tightly and cook in a moderate oven, 310°F, Reg 4, or over a slow heat for 20 minutes.
If the sauce becomes too thick add a little extra cider (water down if the cider is very strong).
Stir in 2 tablespoons of capers.
Reheat next day in a slow oven, 310°F, Reg 2, or on an asbestos mat over a very low heat.