Page 59 - TOH_Edition16
P. 59
SMITH FAMILY – TURNERS FALL, MA
“Our daughter’s German mother-in-law made this dish on our first trip to Germany. It has become a cross-cultural tradition to have every Christmas season.”
LIZ AND MARK SMITH
PINEAPPLE SCHNITZEL
INGREDIENTS
3⁄4 - 1 lb. boneless pork chops, thinly sliced and cut in halves
Salt, to taste
Pepper, to taste
Soy sauce, to taste
8 oz. canned mushrooms
20 oz. can pineapple chunks
2 tbsp. butter
2 tbsp. flour
2 cups beef bouillon 1 pt. heavy cream
1 cup sour cream
1 Season pork with salt, pepper and soy sauce. In a casserole dish, layer pork chops, mushrooms and pineapple.
2 Melt butter in pan over medium heat. Prepare a roux by slowly whisking in flour. Then whisk in bouillon. Bring to a boil to let it thicken.
3 Whisk in heavy cream, then bring to a boil. Whisk in sour cream and continue to boil as you season with salt, pepper and soy sauce.
4 Pour sauce over the schnitzel. Bake at 400°F for about an hour. Serve with boiled or roasted potatoes.
59
