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Jellied Pork Chops

4 servings

Ingredients

• 0.75 kg pork chops
• carrots (a little)
• sour gherkin (a little)
• 2 pcs blanched calf's feet
• water (a little)
• bay leaves (a little)
• onions (a little)
• 1 pcs carrot
• lemon slices (a little)
• lemon juice or wine vinegar (a little)
• sour or gherkin slices (a little)

Instructions

1. Trim all fat from 4 finger-thick pork chops, weighing about ¾ kg.
2. Here and there, pierce with a sharp knife and insert rather thick strips of carrots and sour gherkins into the openings.
3. Place the chops in cold water; at the same time, add 2 blanched calf's feet.
4. After skimming clean, fold and add bay leaves, a few onions, a carrot, and a few lemon slices.
5. Once the calf's feet are cooked, remove them and continue cooking the chops until fully tender.
6. Then also remove them, season the broth with lemon juice or wine vinegar to taste, strain through a sieve, degrease, and clarify for a perfectly clear jelly.
7. Line the bottom of a round, slightly deep bowl with slices of sour gherkins, place the chops on top, and pour the clarified broth over them.
8. The chops look particularly nice if you let them cool individually in small molds.
9. Once cooled, they can be unmolded; serve cold, accompanied by fried potatoes.

Modernized from a treasured 19th-century German cookbook.