[Marinated Chicken and Pork] [Schweinekotelett in Zweibelsosse] [Schnitzel]

  

Marinated Chicken and Pork

3 pounds chicken pieces
1 pound lean boneless pork cubed
1 cup dry red wine
1/2 teaseppn black pepper
3 cups beef broth
2 cloves garlic, crushed
3 tomatoes chopped
1/2 teaspoon rosemary
1 teaspoon salt

Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could, leave it over night) Transfer chicken, pork and marinade to slow-cooker.

Cover pot, turn on low and cook 6-8 hours or until chicken and pork are thoroughly cooked. Serves 6.

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Schweinekotelett in Zweibelsosse

4 Pork Chops
4 onions, small (2 med) Onions are to be thinly sliced
1/2 teaspoon salt
1/2 cup beer
1/4 teaspoon Pepper
1/2 cup Beef Broth, hot
1 1/2 tablespoons unbleached Flour
1 teaspoon cornstarch
1 1/2 tablespoons vegetable oil

Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes.

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Schnitzel

Veal or pork chops
Flour
Salt
Pepper
Paprika
1 egg
2/3 cup milk
Fine breadcrumbs
3 tablespoons olive oil
1 tablespoon butter

Find thin cut chops with bone or place the chop between two sheets of plastic wrap and pound it to about 3/8 " . Place the flour in a bowl or dish and add salt, pepper, and paprika. In a separate bowl, stir together the egg and milk. Dip the chop in the seasoned flour, then in egg-milk mixture and then breadcrumbs.

Heat the oil and the butter in a large frying pan until sizzling hot. Fry the schnitzels until they are golden brown on both sides. If you have a bone in the chop, finish it up in 425 degree oven for about 5-8 minutes. Serve with lemon slices, sweet-sour cabbage or mashed potatoes.

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No-Fuss Pork Chops

4 boneless pork loin chops
2 tablespoons olive or vegetable oil
2 medium onions, chopped
1/2 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
Hot cooked noodles, optional

In a skillet, cook pork chops in oil until browned on both sides, abut 8 minutes. Add the onions; cook until tender. Combine pineapple juice, brown sugar, vinegar and salt; pour over pork chops. Cover and simmer until the meat is tender, about 15 minutes. Serve over noodles if desired. Makes 4 servings.

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