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Schlesisches himmelreich (silesian pork)

Yield: 4 Servings

Ingredients:

• 1 lb Dried fruit (prunes -apricots apples pears)
• 4 Fine pork chops or 1 lb lean -pork steaks
• 2 oz (4 Tbsp) lard or butter

Instructions:

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 fruit and the soaking liquid. Cover and simmer all together for 30 to 35 minutes or until the fruit is soft and the chops cooked through. Serve with potato dumplings. Serves 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

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