Martinan Possu

• 1 - 1 1/2 dl water
• 1/2 beef bouillon cube
• 6 pork chops or 6 pork fillets
• 2 1/2 dl cooking cream
• 1 -2 tablespoon soy sauce
• 2 teaspoons creme fraiche
• 1/2 - 1 teaspoon fresh ground pepper
• 1 splash Worcestershire sauce
• salt and pepper for seasoning (esp. pork)

1. heat oven to 180 Celcius.
2. lightly oil a heavy frying pan.
3. lightly oil an oven-proof cooking/serving dish.
4. Fry off pork in heavy frying pan, lightly season with salt and freshly ground pepper; set aside but keep warm.
5. place water and bouillon in a sauce pan and bring a light boil.
6. Add pepper, stir.
7. Add cream to boullion/pepper and bring to a simmer.
8. Add soy sauce.
9. Add creme fraiche and stir to dissolve.
10. Add worcestershire sauce.
11. Stir and cook for 5 to 10 minute.
12. Place fried pork pieces in the oven-proof dish and pour sauce over meat, covering all pieces.
13. Cover with aluminum foil and place in oven and allow to cook slowly for 45 min to 1 hour.
14. Remove from oven and allow to rest 5 to 10 minutes.
15. Serve with rice, fried/baked/boiled potatoes or pasta - best served with boiled or fried potatoes.

water, pork chops, cooking cream, soy sauce, creme fraiche, fresh ground pepper, worcestershire sauce, salt

Taken from www.food.com/recipe/martinan-possu-526745 (may not work)