| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Shoulder chops 3/4" thick |
| 1 |
|
Clove garlic |
| 3 |
tb |
Salad oil |
| 1/2 |
c |
Water |
| 1/2 |
c |
Pimieto stuffed olives slice |
INSTRUCTIONS
Combine flour, salt and pepper. Rub pork chops with garlic halves and
dredge in flour. heat oil in non-stick skillet. Brown chops well on both
sides. Drain off fat. Pour water over meat. Reduce heat. Cover and simmer
30 minutes. Add olives and continue cooking 30 minutes or till chops are
tender.
ENJOY! David & Damaris (MXVP49A & MXVP49B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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