Schweinsrouladen

""Pork birds." Pork chops stuffed with bacon, onion, raisins, pineapple, and parsley. From "The Art of German Cooking" by Betty Wason (1967)."
 
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Ready In:
40mins
Ingredients:
9
Yields:
6 chops
Serves:
6
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ingredients

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directions

  • Cook onions and diced bacon until bacon is crispy.
  • Pound pork chops until thin. While pounding, work in flour as well as salt and pepper.
  • When bacon is crispy, add parsley, raisins, and pineapple. Remove from heat.
  • Spoon bacon mixture onto pork chops, roll up the meat, and fasten with toothpicks or string.
  • Heat butter in a large frying pan with a lid. Brown the rolled pork chops on all sides in butter. Add beer (or chicken, pork, or beef stock) and simmer on low for 15 to 20 minutes.
  • Serve hot.

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RECIPE SUBMITTED BY

My favorite cookbook is The Essential Rice Cookbook.
 
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