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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 50 |
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This is a dish inspired by my french SIL- she made rhuite (sp) when her parents were here and we loved it. This is as close as I can get, its wonderful on crackers or bread. Ingredients:
1 teaspoon olive oil |
1 lb boneless pork chop |
2 cups water |
1 teaspoon browning sauce |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1 teaspoon ground sage |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons olive oil |
3 tablespoons heavy cream |
Directions:
1. Brown chops in 1st T of oil over high heat. Reduce to med- low, add water and browning sauce, cover and cook slowly for 1 1/2 hours or until meat is tender and water is reduced to a thick syrup, allow to cool.
2. In a food processor, process meat, drippings and spices until smooth. Add oil and cream until a paste consistency is achieved.
3. Chill.
4. Serve with crackers or toast points.
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