4 boneless pork chops
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/2 teaspoon all-purpose flour
2 onions, sliced
1 medium head cabbage, cut into coarse strips
1 medium tomato, sliced
1 1/2 cups borscht chunks
2 tablespoons dried shallots, for garnish
In a large bowl, mix together cornstarch, salt, pepper and olive oil; set aside.
Heat olive oil in a saucepan over medium heat. Stir together the flour, salt, black pepper and mustard. Sprinkle this mixture over the pork chops and place them in a 2 quart ziplock bag. Twist the edges of the chop to seal.
In a large bowl, toss cabbage together with tomato, borscht chunks, shallots and shallots. Clean the chop well and twist the stem side down. Drain excess liquid in the bag and discard.
Return the prawns (with seasoning paste) to the saucepan. Saute over medium heat, turning over frequently, until completely cooked, about 30 minutes. Reserve an addition of water for garnish the pork chops. Serve with the peaches and parsnips or chicken spoon food.
I gave it 4*'slim and enjoyed it, but some of the tips were a bit finicky. Some people thought the avocado creme fraiche was too spicy, so they left it out--scrumptious. But I hated the creme fraiche itself, and I would have given it a 5*'slim, but I had to doctor it slightly. The chopped veggies combined with the creamy sauce made it too thick, and I had to thin it down a bit. But still really good. Remember to rinse the shredded swiss cheese (and milk) before covering it with foil or plastic wrap and refrigerating it. It turned out great--reminded me of oldenen days! Thanks for the recipe