| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Beef or pork chops; (up to 8) | |
| 1/2 | c | Milk whipped with one egg |
| Garlic salt | ||
| Black pepper | ||
| 1 | c | Flour; (seasoned with Lawry's seasoning salt) |
| 1 1/2 | c | Peanut oil |
| 1 | White onion; chopped | |
| 1 | Bell pepper; chopped | |
| 8 | Mushrooms; sliced, (up to 10) | |
| 1/2 | Stick of butter | |
| 1 1/2 | c | Cold water |
INSTRUCTIONS
Dip chops into milk and egg bater. Then sprinkle with garlic salt and pepper. Coat battered chops with flour mixture. Fry chops in hot peanut oil until golden brown. Saute chopped onion, bell pepper, and mushrooms in butter and garlic salt. With leftover peanut oil, start to make gravy. Sprinkle 1/2 cup of flour(more if needed) into 4 tbs of oil to make gravy base. With a fork, stur into smooth brown paste. Add 1 1/2-2 cups of cold water. Bring to a boil, stirring occasionally. Add sauteed vegetables, cook for 15-20 minutes. Add golden brown chops. Simmer over low heat for 10-15 minutes. Posted to TNT Recipes Digest by BNPF <[email protected]> on Feb 26, 1998
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