Schlesisches Himmelreich (silesian Pork)

Title: SCHLESISCHES HIMMELREICH (SILESIAN PORK)

Categories: Pork, German

Yield: 4 servings

1 lb Dried fruit

-apricots, apples, pears)

4 Fine pork chops or 1 lb lean

-pork steaks

2 oz (4 Tbsp) lard or butter

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

30 to

minutes, or until the fruit is soft and the chops cooked through.

Serve with potato dumplings.

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 --