Recipe - Pan-Seared Diver Scallops On White Bean And Truffle Puree

4 Bacon strips
2 tablespoon Sugar
1 Onion; chopped
2 pound Cabbage; shredded
2 Apples; peeled, cut or sliced up
2 tablespoon Vinegar
One half cup Dry red wine
One half cup Water
4 Pork loin chops
2 tablespoon Dijon mustard
Salt; to taste
Freshly ground black pepper;
to taste
2 tablespoon Vegetable oil

Begin by cutting bacon into small pieces and frying in skillet. Add sugar,
and stir for 2 minutes. Add onion, then cook for another 2 minutes. Stir in
cabbage, apples, vinegar, and wine. Cover and cook over low heat for 10
minutes. Add water, and cook uncovered for 30 to 40 minutes. This dish can
be served hot or cold.

Lightly coat pork chops with mustard. Salt and pepper the pork chops to
taste. Heat oil in a large skillet over mediumhigh heat. Holding sideways,
cook pork chops fatside down until fat is browned. Lay chops flat, cover
skillet and cook for 5 to 6 minutes. Flip chops over, replace cover and
cook for another 10 minutes or until meat is no longer pink.

Serves 4.

Recipe Source: Home & Garden TV Home Grown Cooking

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.

Posted to MMRecipes Digest V4 #6 by Alan Hewitt alan@atoc.demon.co.uk on
Feb 5, 1999