Categories: Pork/ham, German 
      Yield: 4 servings 
  
      1 lb Dried fruit (prunes,                     -pork steaks 
           -apricots, apples, pears)           2 oz (4 Tbsp) lard or butter 
      4    Fine pork chops or 1 lb lean    
  
  You will need a medium-sized stewpan with a lid.  Soak the fruit for a 
  couple of hours - or overnight if possible - in either plain water or cold 
  tea which will give a darker, richer juice to cover. 
   
  Fry the chops in the fat, turning them once, so they take color.  Add the 
  fruit and the soaking liquid.  Cover and simmer all together for 30 to 35 
  minutes, or until the fruit is soft and the chops cooked through. 
   
  Serve with potato dumplings. 
   
  Serves 4. Time: Start the day before; 10 minutes plus 35 minutes cooking. 
   
  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT 
  COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, 
  Cooking Echo, 7/92