| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Casseroles, Ground beef |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Potatoes (1 lb); pared and |
|
|
Thinly sliced (3 cups) |
| 2 |
md |
Carrots; pared and thinly |
|
|
Sliced (1 cup) |
| 1 |
md |
Onion; thinly sliced |
| 1 |
cn |
Blackeye peas; drain (16 oz) |
| 4 |
|
Thin shoulder pork chops; about 1 1/4 – 1 1/2 |
|
|
Cut 1/2 inch thick) |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Margarine |
| 2 |
tb |
Flour |
| 2 |
|
Envelope instant chicken; broth |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Water |
INSTRUCTIONS
WILSON BWVB02B
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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