Awatmath.1778 net.cooks utcsrgv!utzoo!decvax!watmath!jcwinterton Wed Feb 17 18:47:25 1982 The way to a girl's ... Girl(Boy) Catcher Pork Chops One of the finest moves in the art of seduction is the presentation of a fine meal. This recipe works on girls. The girls should try it and let me know if it works on boys. Before your guest arrives, obtain and lay out the following. 4 thick ( 2-3 cm ) loin pork chops 1 red sweet apple. (red delicious works well) Rosemary 1 clove garlic, peeled 500 ml sour cream dry vermouth salt and pepper to taste Trim the fat from the chops mercilessly. Reserve the cut off fat. When your guest arrives, make her comfortable in the living room and serve one very cold dry martini. Have one yourself, then excuse yourself for a moment. In a skillet that has a matching lid, render the pork fat over moderately high heat until the residual matter starts to brown. Remove all unrendered particles and reduce the heat to medium. Mash the garlic clove and rub it around in the rendered fat. Remove the garlic and add a few spears of bruised rosemary. Take a long spiral strip of apple peel and run it around in the hot fat to coat. Put the heat back up and fry the apple peel until it browns. Remove and discard the apple peel. Put the heat back up and sear the chops on both sides, then remove them to a hot plate momentariliy. Reduce the heat to medium and add enough dry vermouth to the pan to (eventually) just about cover the chops. Blend the contents of the pan well. Return the chops to the pan, cover and reduce heat to just braise the chops. This could take up to half an hour depending on chop thickness. Chops must be cooked through. While waiting for the chops to cook, you can serve the second martini. When the chops are done, remove them from the cooking liquid, put the heat up high and reduce the contents of the skillet to a glaze. Take up the glaze with the sour creams as needed (500 ml is usually ample). Cook it a short time to thicken. Return the chops momentarily to reheat them. Serve with a fine green salad with wine dressing and (optionally) your favorite rice combination (pilaf, saffron, etc). Also add a bottle of nicely chilled Pouilly Fuisse (chablis if you can't get Pouilly Fuisse). Have a nice evening. John Winterton at decvax!watmath!jcwinterton ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.