This traditional Norwegian dish is incredibly delicious winter food! Pork knuckle is very easy to prepare and if you cook the knuckle the night before you’ll use max 20 minutes to cook this delicious dinner.
Put pork and cider together with a little mustard and cream and you have a delicious, lovely and light casserole.
This Cider and Pork casserole is very easy to make and makes a lovely lunch dish, or main course for dinner or an alternative Sunday Lunch. Serve with seasonal vegetables and new potatoes, delicious.
Feel free to change the herbs in this dish. I love the addition of a hefty dose of French tarragon as this balances very well with the punch of the cider and the bite of the mustard. If you wish to add your favourite herb please read the notes at the end of the recipe.
A recipe from “Husmorens Store Kokebok” (The Housewife’s Big Cook Book) published in 1964
This seems like as nice a recipe one could want even though the one in care of setting the text seems to be a bit confuced about whether the main ingredient is pork chops or simply slices of pork. But as always, I never change the text I scan from my old cook books. I simply scan the text, run the text image through ocr scanning and check it to see if the ocr has misinterpreted some of the letters – Ted
A very nice pork chop recipe found in “Svinekjøtt” (Pork) published by Hjemmets Bokklubb in 1981
Pork chops is something I don’t think I’ll ever tire of. It was one of my favourites as a kid and I still appreciate a nice pork chop recipe. As I’m also fond of mushrooms of any kind and chanterelles in particular, besides shallots this recipe suits me perfectly – Ted
A everyday dinner recipe found on rimi.no– Recipe by Christopher Sjuve
More pork and more mustard. Pork chops are a typical everyday dinner in Norway and as the recipe comes from me there is of course mustard involved. The recipe has a super simple mustard sauce and delicious bacon potatoes.
A tasty dinner recipe found at dinmat.no Here is a tasty and healthy Sunday dinner. Currants are full of vitamin C and has a strong flavour, and thus helps to establish a good and rich taste of the roast.
A traditional recipe found at matoppskrifter.org Roasted ham with sour cabbage is a traditional Norwegian dish that tastes heavenly. The crispy rind, juicy meat and the traditional tasteful accessories. Just delicious, as it always has been. A classic Sunday dinner back in the fifties and sixties before Norwegians decided to drop our own culinary traditions in favour of others. Luckily, this fabulous dish has regained it’s popularity again together with a lot of other traditional dishes – Ted
A traditional dish (the recipe though modified to fit my mother’s) found on klikk.no
This is one of the truly immortal Norwegian classics. “Duppe” means white sauce – with drippings. Roasted pork and “Duppe” has always been a much loved part of the Norwegian dinning table and the old “dark”pubs in Oslo has taken on the job of keeping life in this classic and anyone visiting the city should give it a try.
Pork And “Duppe“ has a long tradition in Norway. On the farms, it was common to put the meat in a salt barrel (in a brine of water and salt). It kept the meat for a long, long time. Because pork was particularly well suited for salting it usually ended in the salt barrels. Thus, one had a supply of salt pork almost year round – for those who could afford it, of course.
It’s called Løyten “Duppe” if you fry some finely chopped shallots and add to the white sauce. If you add finely chopped chives it’s called Tjøme “Duppe”