| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Casseroles, Ground beef | 4 | Servings | |
INGREDIENTS
| 2 | Potatoes, 1 lb pared and | |
| Thinly sliced, 3 cups | ||
| 2 | Carrots, pared and thinly | |
| Sliced, 1 cup | ||
| 1 | Onion, thinly sliced | |
| 1 | Blackeye peas, drain 16 oz | |
| 4 | Thin shoulder pork chops | |
| about 1 1/4 – 1 1/2 | ||
| Cut 1/2 inch thick), Cut 1/2 inch thick | ||
| 1 | T | Vegetable oil |
| 1 | t | Margarine |
| 2 | T | Flour |
| 2 | Envelope instant chicken | |
| broth | ||
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | c | Water |
INSTRUCTIONS
Arrange potatoes, carrots, onions and peas in a shallow 2-quart casserole large enough to hold pork chops in a single layer. Brown chops slowly on both sides in oil and margarine in large skillet. Arrange over vegetables in single layer. Drain off all but 2 tbsp. pan drippings from skillet. Add flour, instant chicken broth, salt and pepper; let bubble 1 minute; gradually stir in water. Cook, stirring constantly, until mixture thickens slightly. Pour over chops. Cover tightly with aluminum foil. Bake in a oven (350~F) for 45 minutes. Remove foil; continue baking an additional 15 minutes, or until the chops and the vegetables are tender. Remove from oven; let stand 10 minutes. Garnish with chopped parsley. Source: Family Circle/September 1980. Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 13:28:17 -0500 From: LD Goss <ldgoss@METRONET.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 64
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 1616.4mg
Potassium: 893.4mg
Carbohydrates: 26.2g
Fiber: 3.5g
Sugar: 4.6g
Protein: 11.3g