Cuisine Featured: Ukrainian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
4 center-cut loin pork chops, cut ¼ c finely chopped parsley
1 inch thick ¼ c finely chopped celery
¼ c strained fresh lemon juice ½ tsp salt
5 T unsalted butter ¼ tsp freshly ground black
1 c fine dry bread crumbs pepper
¼ c finely cut chives 2 T vegetable oil
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With a small knife, slit each chop through its side to create a pocket
about 3 inches deep. Sprinkle the pocket and outside of the chops with the
lemon juice and set aside.In a small skillet, melt 2 T of the butter over moderate heat. Stir in the bread crumbs and, stirring constantly, brown the crumbs lightly. Transfer to a mixing bowl and toss with the chives, ¼ c of parsley, the celery, ½ tsp of salt and the pepper. Taste for seasoning. With a small spoon, pack the stuffing evenly into the pork-chop pockets and secure the openings with toothpicks or small skewers.
Combine the remaining 3 T of butter with 2 T of oil in a heavy 10- to 12-inch skillet. Place over high heat until a light haze forms above it, then add the chops and cook them for about 3 minutes on each side until golden brown. Lower the heat, cover the skillet and simmer for 10 minutes. Then turn the chops over and cook, covered, for 10 more minutes. Transfer the chops to a heated platter, cover with foil, and keep warm in a low oven.
SAUCE:
2 T butter ¼ c heavy cream
½ c sour cream ½ tsp salt
1 T all-purpose flour 4 thin lemon slices
1 T prepared mustard, preferably 2 T finely chopped parsley
Dijon-style
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Pour off the fat remaining in the skillet, replace it with 2 T of butter
and set over low heat. In a small bowl, beat together the sour cream, flour
and mustard and, with a wire whisk, beat the mixture into the melted butter.
Stir in the heavy cream and ½ tsp salt and, whisking constantly, bring to a
boil. Pour the sauce over the pork chops, garnish the chops with the lemon
slices and chopped parsley, and serve at once. Serves 4.
