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Pork Chop Soup Casserole
Soups and Congees
|Pork Chop Soup Casserole|
1 pound Chinese pumpkin, peeled and sliced
1 Tablespoon sesame oil
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
2 green apples, peeled, cored, and sliced
2 Tablespoons crushed Chinese brown slab sugar
1 teaspoon soaked dried tangerine peel, minced
5 boneless pork chops, each cut in four
1 quart chicken stock
1. Toss the pumpkin with the sesame oil, and layer it on the bottom of a thick pot or casserole.
2. Mix the ground black and white peppers, the sliced apples, sugar, and tangerine peel, and put this mixture on the pumpkin slices.
3. Tuck the pork bones around the sides, and the pieces of pork on the top of the apple slices.
4. Pour the stock over this, bring to the boil, cover, and reduce the heat to a simmer and simmer for fifteen minutes. Remove the cover, and simmer for another hour. Remove the bones and discard, if desired, then serve.