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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Casseroles, Ground beef 4 Servings

INGREDIENTS

2 Potatoes, 1 lb pared and
Thinly sliced, 3 cups
2 Carrots, pared and thinly
Sliced, 1 cup
1 Onion, thinly sliced
1 Blackeye peas, drain 16 oz
4 Thin shoulder pork chops
about 1 1/4 – 1 1/2
Cut 1/2 inch thick), Cut 1/2 inch thick
1 T Vegetable oil
1 t Margarine
2 T Flour
2 Envelope instant chicken
broth
1/2 t Salt
1/4 t Pepper
2 c Water

INSTRUCTIONS

Arrange potatoes, carrots, onions and peas in a shallow 2-quart
casserole large enough to hold pork chops in a single layer.  Brown
chops slowly on both sides in oil and margarine in large  skillet.
Arrange over vegetables in single layer.  Drain off all but 2 tbsp. pan
drippings from skillet. Add flour,  instant chicken broth, salt and
pepper; let bubble 1 minute;  gradually stir in water. Cook, stirring
constantly, until mixture  thickens slightly. Pour over chops. Cover
tightly with aluminum foil.  Bake in a oven (350~F) for 45 minutes.
Remove foil; continue baking  an additional 15 minutes, or until the
chops and the vegetables are  tender. Remove from oven; let stand 10
minutes. Garnish with chopped  parsley.  Source:  Family
Circle/September 1980.  Posted to EAT-L Digest 24 Sep 96  Date:    Wed,
25 Sep 1996 13:28:17 -0500  From:    LD Goss <ldgoss@METRONET.COM>

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 215
Calories From Fat: 64
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 1616.4mg
Potassium: 893.4mg
Carbohydrates: 26.2g
Fiber: 3.5g
Sugar: 4.6g
Protein: 11.3g


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