BLACK FOREST PORK CHOPS 
4-6 pork loin chops
Salt and pepper
2 tbsp. oil
1 c. beef broth
1 lb. can pitted dark sweet cherries
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. marjoram
1/2 tsp. lemon rind
2 tbsp. lemon juice
1 tbsp. cornstarch
1 tsp. beef extract
1/3 c. chopped walnuts

Trim excess fat from chops. Sprinkle with salt and pepper. Brown chops in fat in fry pan on both sides. Drain fat from pan. Add beef broth, cover and simmer 35-40 minutes.

Sauce: Drain syrup from cherries into saucepan. Reserve cherries. Combine syrup, seasonings and lemon rind. Heat. Dissolve cornstarch in lemon juice and mix into heated syrup. Cook until thick. Add beef extract. Pour over chops and simmer 10 minutes. Add cherries and walnuts. Heat through and serve.

 

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