Schlesische Himmelreich

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Silesian pork, a pork and fruit stew from the north of Germany.

Ingredients

• 500 g dried or fresh fruit (such as apples, pears and apricots)
• 4 pork chops, weighing about 125 g each
• 50 g butter

Mise en place

• If using dried fruit, soak overnight in cold tea. Use just enough to cover.

Method

1. Peel and quarter the dresh fruit, if using.
2. Fry the pork chops in the butter in a saucepan until both sides are browned.
3. Add the fruit and the cold tea, if used.
4. Cover and simmer for 30-40 inutes until the fruit is soft and the chops are cooked.

Serving suggestions

Serve with boiled potatoes or dumplings and salad.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig