FERNANDINA FARE
Tested recipes of local favorites

PORK CHOPS with KNOCKWURST AND POTATOES
FROM: The Cooking of Germany

1 TBL. caraway seeds
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
6 center cut loin pork chops (1/2-inch thick)
1/2 cup flour
2 TBLS. butter
1/2 lb. knockwurst, sliced into 1/4-inch thick rounds (bratwurst also nice))
1 cup coarsely chopped onions
1/2 cup coarsely chopped, peeled carrots
1/2 cup coarsely chopped celery
3 small sweet gherkins, drained, rinsed in cold water, and finely chopped
1 cup chicken stock, fresh or canned
4 large boiling potatoes (about 1-1/2 lbs.) peeled and sliced into 1/8-inch rounds
6 medium tomatoes, peeled, seeded and coarsely chopped (or substitute 2 cups drained, canned whole-pack tomatoes)

Combine caraway seeds, salt and pepper, and press the mixture firmly into both sides of the pork chops. Dip the chops in flour, then shake off the excess. In a heavy 12-inch skillet, melt the butter and brown the chops for about five minutes on each side, turning them and regulating the heat so that the meat colors quickly and evenly without burning.

Transfer the chops to a plate and add the knockwurst, onions, carrots, celery and gherkins to the juices remaining in the skillet. Cook over moderate heat, stirring frequently, for five minutes.

Return the chops to the pan and add chicken stock. The stock should come just to the top of the chops without covering them. (If necessary add more stock or water.) Arrange the potato slices evenly over the chops, covering them completely, and scatter the tomatoes over them.

Bring to a boil, reduce heat to low, and cover the skillet. Simmer undisturbed for 45 minutes, or until the potatoes and chops show no resistance when pierced with a knife.

LAMB CHOPS a la CODY
FROM: Kay Phillips

Kay discovered Crosse & Blackwell's Mint Sauce while living in England.
We're glad she did because it makes lamb chops so delicious!

3 lamb chops (about 1 lb. - serves 2)
1/3 to 1/2 of a 5-oz bottle of Crosse & Blackwell's Mint Sauce (found in the bottled sauce section of Publix)
3 tsps. Gilroy Farms Stir-Fry Seasoning Garlic & Ginger Blend (found in the Oriental food section of Publix).
Can use more or less to taste, or use equal portions of minced fresh garlic and ginger root.

Rinse lamb chops and pat dry. Trim fat. Rub the garlic-ginger mixture into the chops. Then place in a zip-top plastic bag or suitable container with the mint sauce. Marinate several hours or all day.

When ready to cook, place the chops and liquid in a skillet. Cover and simmer over low heat for 20 to 30 minutes, or until desired doneness. You may also sear the chops on each side in a little olive oil and reduce simmering time by about 10 minutes.