| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Ground mustard |
| 1 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Celery salt |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Dried oregano |
| 1/8 |
ts |
Dried basil |
| 1/8 |
ts |
Salt |
| 1 |
pn |
Pepper |
| 4 |
|
Pork loin chops (about 3/4 inch thick) |
| 1 |
tb |
Cooking oil (up to 2) |
| 1 |
c |
Ketchup |
| 1 |
c |
Water |
| 1/4 |
c |
Packed brown sugar |
INSTRUCTIONS
I found this in Taste Of Home and it sounds good.
In a shallow dish, combine the first 10 ingredients; dredge pork chops on
both sides. In a skillet, brown chops in oil on both sides. Place in a
greased 13x9 baking dish. Combine ketchup, water and brown sugar; pour over
chops. Bake, uncovered, at 350 for 1 hour or until tender. 4 servings.
Posted to EAT-L Digest 09 Sep 96
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Tue, 10 Sep 1996 09:40:17 -0500
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”