Recipe 23

thinly sliced pork chops with pears and puff paste

In 2 Tbs olive oil, sauté

  • 4 Tbs fresh chives with
  • 2 Tbs bermuda onion and
  • 3/4 cup sliced pears.

Stir in 12-18 oz. thinly sliced pork chops. Continue to sauté until the thinly sliced pork chops begin to color.When the pears and chives are tender, reduce heat to low. Stir in

  • 2 cups court bouillon, adding
  • 1-3 Tbs breadcrumbs to thicken, if desired.

Season the sauce with

  • 1 Tbs tahini
  • 1 tsp oregano
  • 1 tsp dill weed, and
  • one bouillon cube.

Cover and simmer about 30 mins.Serve hot over puff paste. Garnish each serving with a single perfect strawberry.

Recommended beverage: Kool-Aid.