Subject: RECIPE: Southern style pork chops
From: [email-masked] (Martha Bush)
Date: 24 Jul 87 06:04:36 GMT
Newsgroups: alt.gourmand

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.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
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