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( Pork Chops With Knackwurst And Potatoes )
Schweinskoteletten Mit Knackwurst Und Kartoffeln
( Pork Chops With Knackwurst And Potatoes )
Ingredients
2½ teaspoons caraway seeds
2 teaspoon salt
¼ teaspoon freshly ground black pepper
6 centre cut loin pork chops, cut ½ inch thick
2 oz flour
1 oz lard
½ lb knackwurst, sliced into ¼ inch rounds
3 oz coarsely chopped onions
2 oz coarsely chopped scraped carrots
2 oz coarsely chopped celery
3 small sweet gherkins, drained, rinsed in cold water, and finely chopped
⅜ pint chicken stock
4 large boiling potatoes (about 1½ lb), peeled and sliced into ⅛ inch rounds
6 medium-sized tomatoes, peeled, seeded and coarsely chopped, or substitute 2 1-lb cans whole-pack tomatoes, drained and chopped
Details
Serves: 6
Method
Mix together the caraway seeds, salt and pepper, and press the mixture firmly into both sides of the pork chops. Dip the chops in flour, then shake off the excess. Melt the lard in a large, heavy sauté pan over a high heat until it begins to splutter. Brown the chops for about 5 minutes on each side, turning them carefully and regulating the heat so that the meat browns quickly and evenly without burning. Transfer the chops to a plate and add the knackwurst, onions, carrots, celery and gherkins to the fat remaining in the pan. Cook over a moderate heat, stirring frequently, for 5 minutes. Return the chops to the pan and pour in the stock. The stock should come just to the top of the chops without covering them. If necessary add more stock or water. Arrange the potato slices evenly over the chops, covering them completely, and scatter the chopped tomatoes over them. Bring to the boil over a high heat, reduce the heat to low, and cover the pan. Simmer undisturbed for about 45 minutes, until the potatoes and chops show no resistance when pierced with the tip of a sharp knife. Serve directly from the pan.
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