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This dish, by Terri J Magestro, was the winning recipe at the 2012 Wisconsin State Fair Heirloom Recipe Contest, at which owner Patty Erd was a judge. For the story behind the recipe, please visit the Greater Midwest Foodways Alliance website.
Rub the pork chops with paprika and salt and set aside.
Bring 1 C. of beef stock to a boil in a small saucepan over high heat. Remove and add mushrooms. Soak for 1 hour. Remove the mushrooms from the liquid, pat dry. chop fine and set aside. Strain liquid through a filter and set aside.
In a heatproof casserole large enough to accommodate the pork chops in one layer, cook bacon till it renders the fat. Remove bacon and set aside.
Brown pork chops well on both sides in the bacon drippings, about 15 minutes total. Drain.
Pour off all but 2 T. of the fat from the casserole. Saute the onion in the remaining fat over remaining fat over medium heat till softened and colored, 8 minutes. Add mushrooms, kasha and caraway seeds and saute for 5 minutes more.
Preheat oven to 325 degrees.
Combine the mushroom liquid and remaining beef stock.
Season the kasha with salt and stir in bacon. Add liquid and bring to a boil.
Arrange the pork chops on top of the kasha and bake, uncovered, till the pork chops are tender and the kasha has absorbed the liquid, about 25 minutes. Stir in the sour cream into the kasha and serve.
This recipe was provided by The Spice House.