Bavarian Pork Chops by brianjwood

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Bavarian Pork Chops
Submitted by brianjwood on September 05, 2002 at 6:46 am

DESCRIPTION
Bavarian Pork Chops

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Bavarian Pork Chops

4–6 thick pork loin chops, lightly pounded
1 Tbs(15 ml) caraway seeds
Salt and freshly ground pepper to taste
Flour for dredging
3 Tbs(45 ml) butter
3 sweet gherkins, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 large onion, chopped
1 large knockwurst, sliced
1 cup(250 ml) beef stock
3-4 large potatoes, peeled and sliced
3 tomatoes, chopped

Season the pork chops with about half the caraway seeds, salt, and pepper, and coat lightly with flour. Heat the butter in a large heavy skillet and brown the pork chops on both sides. Remove the chops from the skillet and add the gherkins, celery, carrot, onion, knockwurst,and remaining caraway seeds. Return the chops to the skillet and add the beef broth. Cover the chops with a layer of potatoes and top with the tomatoes. Simmer tightly covered over low heat until the meat is tender, 30 to 45 minutes. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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