| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Loin pork chops |
| 1 |
tb |
Butter |
| 1 |
cn |
(10 oz) beef broth |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Poultry seasoning |
| 2 |
|
Sliced med. onions |
| 2 |
c |
Diagonally-cut carrots |
| 1 |
c |
Diagonally-cut celery |
| 2 |
tb |
Flour |
| 1 |
c |
Undiluted Carnation 2% e Milk |
INSTRUCTIONS
Trim any excess fat from chops. Melt butter in large frypan. Brown chops on
both sides. Combine beef broth, salt and poultry seasoning. Pour over meat
in pan. Place onions, carrots and celery on top of meat. Bring to boil.
Cover and simmer 45 to 50 minutes or until meat is tender. Remove meat from
pan. Keep warm. Smoothly combine flour and e. milk; stir into pan. Cook and
stir over med. heat until mixture comes to a boil and thickens. Spoon sauce
over meat. Serve with mashed potatoes. Makes 6 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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“Don’t confuse God’s patience with his final response”