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Schlesisches Himmelreich (Silesian Pork)

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      Title: SCHLESISCHES HIMMELREICH (SILESIAN PORK)
 Categories: Pork, German
      Yield: 4 Servings
 
      1 lb Dried fruit (prunes,
           -apricots, apples, pears)
      4    Fine pork chops or 1 lb lean
           -pork steaks
      2 oz (4 Tbsp) lard or butter
 
  You will need a medium-sized stewpan with a lid.  Soak the fruit for a
  couple of hours - or overnight if possible - in either plain water or
  cold tea which will give a darker, richer juice to cover.
  
  Fry the chops in the fat, turning them once, so they take color. Add
  the fruit and the soaking liquid. Cover and simmer all together for
  30 to 35 minutes, or until the fruit is soft and the chops cooked
  through.
  
  Serve with potato dumplings.
  
  Serves 4. Time: Start the day before; 10 minutes plus
       35    minutes cooking.
  
  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
  COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
  Brewer, Cooking Echo, 7/92
 
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