| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Ground ginger |
| 6 |
|
Pork chops 1" thick, trimmed |
| 1 |
tb |
Butter |
| 1 |
tb |
Cooking oil |
| 1 |
|
Small onion, finely chopped |
| 1 |
|
Clove garlic, finely minced |
| 1/2 |
c |
Hot beef broth |
| 1/4 |
c |
Chili sauce |
| 3 |
tb |
Cider vinegar |
| 1 1/2 |
tb |
Light brown sugar |
INSTRUCTIONS
Combine salt, pepper, flour, and ginger. Dip chops in flour mixture, shake
off excess. In deep skillet, heat butter and oil together and brown chops
on both sides, over high heat. Add onions and garlic and cook over medium
heat until soft. Pour off excess fat in skillet, add beef broth, chili
sauce, vinegar, and brown sugar. Stir to combine, bring to a boil, and
simmer 45 minutes until chops are tender. It may be necessary to add beef
broth. Check periodically to see if more broth needs to be added.
Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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