 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Pork birds. Pork chops stuffed with bacon, onion, raisins, pineapple, and parsley. From The Art of German Cooking by Betty Wason (1967). Ingredients:
6 boneless pork chops |
2 tablespoons flour |
1 onion, minced |
4 slices bacon, diced |
1/4 cup parsley, minced |
1/2 cup raisins |
1/2 cup pineapple, diced |
4 tablespoons butter |
1 cup beer |
Directions:
1. Cook onions and diced bacon until bacon is crispy.
2. Pound pork chops until thin. While pounding, work in flour as well as salt and pepper.
3. When bacon is crispy, add parsley, raisins, and pineapple. Remove from heat.
4. Spoon bacon mixture onto pork chops, roll up the meat, and fasten with toothpicks or string.
5. Heat butter in a large frying pan with a lid. Brown the rolled pork chops on all sides in butter. Add beer (or chicken, pork, or beef stock) and simmer on low for 15 to 20 minutes.
6. Serve hot.
|
|