Thursday, January 5, 2012

Bavarian Pork Roast

Another German recipe to go along with our study.  This is Bavarian pork roast but we already had pork chops on hand so we used those instead especially since the recipe instructed to cut the roast in six to eight slices.   Dad made these while Spark was making the apfelpfannkuchen and they turned out excellent, they may well be the moistest pork chops I have ever eaten.

Bavarian Pork Roast

 3 1/2 pounds boneless pork shoulder roast - or pork chops
pepper to taste
5 tablespoons butter
2 1/2 cups chopped onions
8 cloves of garlic, sliced
2 tablespoons caraway seeds
1 tablespoon marjoram - the only marjoram to be found, after a thorough search of the cupboards, was in Mrs. Dash so Dad used that instead.
1 cup water

Preheat oven to 350 degrees.  Cut the roast into 6-8 slices.  Sprinkle both sides with pepper and rub on caraway, marjoram and Dad also put on a little Tastefully Simple Bacon Bacon.  Put the meat in a pan with the onion and garlic.  Add the water, dot with butter and bake for about one hour.  Add more water if necessary. 

Ready to go into the oven.

The tender little chops - oh so glad we had leftovers. 

Still hope to make stollen and potato dumplings but the days go so fast we will see if we get to them - maybe tomorrow?

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