Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 38

37

Mix together the ginger, salt, pepper, paprika, pepper, and flour in a paper bag. Drop the pork chops into the bag and shake well to coat all sides with the flour mixture. Heat the shortening in a skillet and brown the chops on all sides.

Mix the fruit juices together and add the vinegar; pour this mixture over the pork chops. Sprinkle on the sugar, cover the skillet, and simmer the chops slowly until they are tender, about 45 minutes. Serve with a tomato slice on top of each. The tomatoes may be broiled if you wish.

MAKES 6 SERVINGS

1 teaspoon ground ginger1 teaspoon salt

1⁄2teaspoon freshly groundblack pepper1 teaspoon paprika

1⁄4cup all-purpose flour

6 thick-cut pork chops1 tablespoon vegetableshortening

1⁄2 cup Rose Hip Juice (page 160)

1⁄2cup raspberry juice

2 teaspoons vinegar1 tablespoon brown sugar2 medium-sizedtomatoes,sliced

Raspberry-Rose Hips Pork Chops