Monday, July 8, 2013

Favorite fruits

Looks like the birds have been beating us to the sour cherries
We beat them to the strawberries in time to enjoy
some on strawberry shortcakes (usually use the recipe for shortcake
on the Bisquick box) and some added to a strawberry-rhubarb crisp
I planted a few black currant bushes.  I developed a fondness for blackberry jam on scones
 when visitng my parents during their years in England.

Back in the states, a recipe for Balck Currant Pork Chops discovered in the original
Silver Palate Cookbook became a family favorite when the boys were growing up.


1/2 c. black currant preserve
3 T. Dijon mustard
6 center-cut pork chops, 1-1 1/2" thick
black pepper, freshly ground
2/3 c. white wine vinegar

Mix the preserves and Dijon mustard together.  Set aside.  Brown pork chops lightly on both sides in a preheated nonstick skillet.  Season to taste with salt and pepper.  Spoon the currant and mustard sauce evenly over the pork chops.  Cover, reduce the heat, and cook for 20 minutes, or until the pork chops are done.  Transfer them to a platter and keep warm.  Remove excess fat from skillet.  Add the wine vinegar, set the pan over medium heat and bring juices to a boil, stirring and scraping up any brown bits.  When the sauce is reduced by about one third, pour it over the chops and serve immediately.

No comments:

Post a Comment