martha@hcx1.ssd.uucp (Martha Bush) (07/24/87)
PORK-CHOPS-2(M) USENET Cookbook PORK-CHOPS-2(M)
SOUTHERN STYLE PORK CHOPS
PORK-CHOPS-2 - Pork chops in mushroom peanut-butter sauce
I originally found this recipe in the Woman's Day Encyclo-
pedia of Cookery. It is very easy to prepare and makes a
hearty main dish served over rice or noodles.
INGREDIENTS (serves 4)
4 pork chops, about 1/2 inch thick
shortening or oil
4 onion slices (we like these fairly thick)
1/4 cup peanut butter
3/4 cup condensed mushroom soup (or make a mushroom-
flavored white sauce)
1/4 cup milk
1 tsp Worcestershire sauce
1 tsp salt
1/8 tsp black pepper
PROCEDURE
(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.
(2) Place an onion slice on top of each chop.
(3) Mix peanut butter, mushroom soup, milk, Wor-
cestershire sauce, salt, and pepper. Pour over
chops.
(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 stick-
ing.
NOTES
Smooth peanut butter is best. The chunky variety gives a
strange consistency to this dish.
RATING
Difficulty: easy. Time: 5 minutes browning, 45 minutes sim-
mering. Precision: no need to measure.
CONTRIBUTOR
Martha Bush
Harris Computer Systems Division, Ft. Lauderdale, Florida, USA
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