| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Meats, Main dish, Cajun |
6 |
Servings |
INGREDIENTS
| 6 |
|
Pork chops |
| 2 |
lg |
Bell peppers, sliced |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Crushed basil |
| 1 |
ts |
Sugar |
| 2 |
lg |
Onions, sliced |
| 1 |
ts |
Salt |
| 1 |
cn |
Whole tomatoes (16 oz.) |
| 1/2 |
ts |
Beau Monde seasoning |
| 1 |
ts |
Water |
INSTRUCTIONS
Trim fat from 1 chop. Rub fat over bottom of skillet on med heat.
Dirscard fat. Brown chops on both sides. Add onion, green pepper, tomatoes
and their liquid, basil, Beau Monde seasoning, salt and sugar. Boil, reduce
heat to low, cover and simmer 45 min. Remove chops to serving dish. Blend
cornstarch and water in cup until smooth, gradually stir into liquid and
cook until thickened, abt. 2-3 min. Courtesy Telephone Pioneers
BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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