| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New York City | Meat | 6 | Servings |
INGREDIENTS
| 6 | Center-cut pork chops; 1" thick | |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/4 | c | Pancake mix |
| 2 | tb | Oil |
| 3 | md | Onions; sliced |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| 1 | tb | Sugar |
| 1/4 | c | Flour |
| 2 | c | Boiling water |
INSTRUCTIONS
Wipe chops; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat with pancake mix. Heat oil in large skillet; brown chops on both sides and place in casserole. Saute onions with remaining salt, pepper and sugar in same skillet, until lightly browned. Stir in flour; cook until well blended. Gradually add water. Cook on medium heat, stirring constantly, until thickened and boils. Pour over chops and cover with foil. Bake at 350 for 1 hour 20 minutes. Remove chops to serving platter; keep warm. Strain gravy through a sieve, pressing onions with a spoon. Skim fat from gravy if necessary. Serve gravy with chops. (Obie Green is the owner of a popular New York City restaurant known for its Southern food.) OBIE GREEN NEW YORK, NY From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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