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January 23, 2003

OK, it's a nasty, bitter winter here in the Northeast, and we need to line our
insides with hearty viands to keep the wind from whipping through us like a hot
knife through butter. Here's a wonderfully rich and satisfying casserole entree
that will delight the adventurous eater in you.
Pork with fruit is an old Scandinavian idea, and we've married that with some
piquant Asian flavors to keep it interesting. Serve this with steamy lemon rice
and some buttered baby carrots, and you won't worry about being cold or hungry for awhile.



Fruited Pork Chops Chinoise

8 plump boneless center cup pork chops
1 1/2 cups pitted prunes
1 1/2 cups dried apricots
1 1/2 cups canned sour cherries (reserve liquid)
1 1/2 cups Szechuan-style duck sauce
2 cloves fresh garlic, minced fine
2 TBSP Pickapeppa, Tiger or Worcestershire sauce
freshly ground black pepper to taste
salt to taste

Preheat oven to 350 degrees F.
Lightly butter a 9" x 13" baking dish. Arrange chops in two rows.
Place prunes and apricots around chops. Spoon cherries over and
then pour about 1/2 cup of the cherry liquid over the top. Pour 
the Szechuan duck and other sauce of choice across the chops and 
fruit. Sprinkle the minced garlic on top. Add the salt and pepper 
and slide a large spatula across the sauce & spice mixture to 
distribute it evenly to all parts of casserole.

Cover baking dish with aluminum foil and bake for about 45 minutes.
Remove cover and stir lightly among the chops. Baked uncovered for
another 15 minutes. Remove dish from oven, allow to cool slightly
and serve right from the dish with a generous amount of fruit and
sauce for each serving.

Makes a yummy entree for four.



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