Recipe - Juniper Pork Chops

1 ounce Butter
2 tablespoon Oil
1 md Onion; chopped
6 Pork sparerib or boneless
chops
2 Bay leaves
6 Peppercorns
1 One fourth cup Cider; dry
Sauce:
1 ounce Butter
1 Garlic clove; crushed
2 teaspoon Juniper berries; crushed
1 ounce Flour
1 One fourth cup Stock; reserved
4 tablespoon Sour cream
Salt and pepper

Heat butter and oil in a large frying pan and cook onions until golden.
Remove onions and reserve. *Add chops and brown on both sides. *Transfer
meat to a casserole and add onions, bay leaves, peppercorns and cider.
Cover and cook in the oven Gas Mark 4, 350F, 180C for 45 minutes or until
tender. *Remove chops and set aside in a serving dish to keep warm while
making sauce. Measure the cooking liquids from the casserole: you need
about 1One fourth cups of this stock. *Melt butter in a saucepan and gently cook
garlic and juniper for 5 minutes. *Add flour, stir for a few minutes, then
gradually add the stock, stirring until smooth. *Add sour cream, season to
taste and reheat very gently. *Pour sauce over chops and serve.

Source: Cooking with Spices (1983) by Carolyn Heal & Michael Allsop (David
and Charles, Ltd. isbn0715383698) Recipe by Cooking with Spices (1983) by
Carolyn Heal and Michael Allsop
Posted to Digest eatlf.v097.n322 by KitPATh phannema@wizard.ucr.edu on
Dec 20, 1997