martha@hcx1.ssd.uucp (Martha Bush) (07/24/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE PORK-CHOPS-2 M "18 Feb 87" 1987 .RZ "SOUTHERN STYLE PORK CHOPS" "Pork chops in mushroom peanut-butter sauce" I originally found this recipe in the Woman's Day Encyclopedia of Cookery. It is very easy to prepare and makes a hearty main dish served over rice or noodles. .IH "serves 4" .IG "4" "pork chops," about .AB "\(12 inch" "1 cm" thick .IG "" "shortening or oil" .IG "4" "onion slices" (we like these fairly thick) .IG "\(14 cup" "peanut butter" "50 g" .IG "\(34 cup" "condensed mushroom soup" "2 dl" (or make a mushroom-flavored white sauce) .IG "\(14 cup" "milk" "6 cl" .IG "1 tsp" "Worcestershire sauce" "5 ml" .IG "1 tsp" "salt" "5 ml" .IG "1/8 tsp" "black pepper" "1 ml" .PH .SK 1 In a frying pan big enough to hold all of the chops at once, brown pork chops on both sides in a little shortening or oil. Pour off fat, leaving chops in frypan. .SK 2 Place an onion slice on top of each chop. .SK 3 Mix peanut butter, mushroom soup, milk, Worcestershire sauce, salt, and pepper. Pour over chops. .SK 4 Cover and simmer over medium to low heat for 45 minutes. You may want to move the chops around in the pan from time to time to keep them from sticking. .NX Smooth peanut butter is best. The chunky variety gives a strange consistency to this dish. .SH RATING .I Difficulty: easy. .I Time: 5 minutes browning, 45 minutes simmering. .I Precision: no need to measure. .WR Martha Bush Harris Computer Systems Division, Ft. Lauderdale, Florida, USA ihnp4!allegra!novavax!hcx1!martha