| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Butterfly pork chops |
| 2 |
tb |
Oil |
| 1 |
pk |
Brown gravy mix |
| 3/4 |
c |
Water |
| 1/4 |
c |
Honey |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Ginger |
| 1/2 |
ts |
Garlic salt |
| 4 |
|
Carrots; thinly sliced |
| 1 |
|
Onion; cut in wedges |
| 1 |
|
Bell pepper; chopped coarse |
|
|
Cooked rice |
INSTRUCTIONS
Cut pork chops into 1-inch cubes, discarding bones. Brown pork in oil in
large skillet, stirring frequently (about 15 minutes). Combine brown gravy
mix, water, honey, soy sauce, vinegar, ginger & garlic salt. Add to
skillet. Cover & cook 20 minutes stirring often to keep from sticking. Add
carrots & cook 10 minutes. Add onion & pepper. Cook 5 minutes. Add water if
necessary to keep liquid from cooking away. Serve over rice. Serves 4.
STEVE BRANDON
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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