Schlesische Himmelreich: Difference between revisions
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Silesian [[Pork|pork]], a pork and [[Fruit|fruit]] [[Stew|stew]] from the north of Germany. | Silesian [[Pork|pork]], a pork and [[Fruit|fruit]] [[Stew|stew]] from the north of Germany. | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/schlesischehimmelreich|#schlesischehimmelreich]] [[Special:Search/fruit|#fruit]] [[Special:Search/porkchops|#porkchops]] [[Special:Search/butter|#butter]] [[Special:Search/tea|#tea]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/driedfruit|#driedfruit]] [[Special:Search/boiledpotatoes|#boiledpotatoes]] [[Special:Search/salad|#salad]] [[Special:Search/freshfruit|#freshfruit]] [[Special:Search/browned|#browned]] | ||
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Latest revision as of 17:20, 16 April 2024
This recipe requires preparation in advance!
Silesian pork, a pork and fruit stew from the north of Germany.
| Schlesische Himmelreich | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 659 |
| Ready in: | 12 hours 50 minutes |
| Prep. time: | 12 hours 10 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 12th April 2013 |
|
Best recipe reviewFunky 4/5 Very funky indeed! Jerry |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g dried or fresh fruit (such as apples, pears and apricots)
- 4 pork chops, weighing about 125 g each
- 50 g butter
Mise en place
- If using dried fruit, soak overnight in cold tea. Use just enough to cover.
Method
- Peel and quarter the dresh fruit, if using.
- Fry the pork chops in the butter in a saucepan until both sides are browned.
- Add the fruit and the cold tea, if used.
- Cover and simmer for 30-40 inutes until the fruit is soft and the chops are cooked.
Serving suggestions
Serve with boiled potatoes or dumplings and salad.
Chef's notes
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