Subject: Farmer's Pork Chops (Bavernschweinekotelette)
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 05 2002 - 05:34:42 EDT
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FOOD FUNNY
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Sharona Wilson assures us that, even though this might be a true food
funny, it didn't happen to her.
Returning from a trip to visit my grandmother in Canada, I was stopped
by a state trooper in New York for exceeding the speed limit.
Grateful to have received a warning instead of a ticket, I gave him a
small bag of my grandmother's delicious chocolate chip cookies and
proceeded on my way.
Later, I was stopped by another trooper. "What have I done?" I asked.
"Nothing," the trooper said, smiling. "I heard you were passing out
great chocolate chip cookies."
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TODAY'S RECIPE
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Here is a hearty one-dish meal the way only the Germans cook them.
Farmer's Pork Chops (Bavernschweinekotelette)
4 - 6 thick pork loin chops, lightly pounded
1 Tbs (15 ml) caraway seeds
Salt and freshly ground pepper to taste
Flour for dredging
3 Tbs (45 ml) butter
3 sweet gherkins, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 large onion, chopped
1 large knockwurst, sliced
1 cup (250 ml) beef stock
3 - 4 large potatoes, peeled and sliced
3 tomatoes, chopped
Season the pork chops with about half the caraway seeds, salt, and
pepper, and coat lightly with flour. Heat the butter in a large heavy
skillet and brown the pork chops on both sides. Remove the chops from
the skillet and add the gherkins, celery, carrot, onion, knockwurst,
and remaining caraway seeds. Return the chops to the skillet and add
the beef broth. Cover the chops with a layer of potatoes and top with
the tomatoes. Simmer tightly covered over low heat until the meat is
tender, 30 to 45 minutes. Serves 4 to 6.
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