Black Forest Pork Chops

Trim excess fat from chops. Salt and pepper chops generously. Heat oil in skillet over medium heat; add chops and cook until brown on both sides. Drain fat from pan and flambe chops with heated kirsch. Pour in stock, cover and simmer over low heat for 1 hour.

Meanwhile, drain syrup from cherries (if using canned). Reserve cherries. Add seasonings and lemon rind to syrup. Stir lemon juice and cornstarch together and slowly add to syrup mixture. Cook over low heat until sauce is thick and glossy. Stir in Bovril. After chops have cooked 45 minutes, pour syrup mixture into pan with chops.

Just before serving, add reserved cherries and walnuts and cook over low heat until warmed through.