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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Pretty red cranberries give the tender pork a delightfully different taste. This pie is a pleasure to serveand eatduring the cold-weather months.Elizabeth McJunkin, Toronto, Kansas. Ingredients:
2 bacon strips, diced |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon rubbed sage |
1/2 teaspoon salt |
2 pounds pork chop suey meat |
1 tablespoon vegetable oil, optional |
1 cup finely chopped cranberries |
1/3 cup sugar |
3/4 cup hot chicken broth |
biscuit crust: |
1 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup cold butter, cubed |
1/3 cup milk |
Directions:
1. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. In a large resealable plastic bag, combine the flour, sage and salt. Add pork in batches; shake to coat.
2. In the bacon drippings, saute the pork in batches until browned, add oil if needed. Transfer to a greased 1-1/2-qt. round baking dish. Sprinkle with bacon. Combine cranberries and sugar; sprinkle over pork. Pour broth over top. Cover and bake at 400° for 25 minutes.
3. Meanwhile, combine the flour, baking powder and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto lightly floured surface; knead 8-10 times. Roll into a circle the size of the baking dish. Cut into eight wedges; place over pork mixture. Bake, uncovered, for 20-25 minutes or until golden brown. Yield: 8 servings.
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