R E C I P E P A G E SMOTHERED PORK CHOPS

Heavenly Delights Cookbook

Bethesda Temple Church

Sisterhood-Sisters of Joy

tablespoons of the oil dipping in there. Now add the sliced onions and mushrooms, sauteing about 2 minutes. Remove vegetables from skillet. Stir in the flour mixture for 1 minute. Add the water, re-add meat, onions and mushrooms. Cover with a lid and simmer for 30 minutes. The gravy will thicken as it simmers. Serves 6.

Ingredients

• 6 pork chops

• 1 lg. onion sliced

• ½ pt. fresh sliced mushrooms

• 3 heaping T. all-purpose flour

• ½ tsp. salt

• ½ tsp. garlic powder

• ½ tsp. black pepper

• 2 T. milk

• 3 c. water

• 3 T. cooking oil (used or fresh)

• ½ pt. fresh sliced mushrooms

• Salt, pepper, paprika, garlic powder to sprinkle on chops

Instructions

Using 1 cup of the above water, add in the flour, chicken bouillon cube, garlic powder, milk, salt and pepper. Stir and set it aside. Now sprinkle both sides of the pork chops with extra salt, pepper, paprika and garlic. Fry the meat in the skillet with 3 tablespoons of cooking oil over medium heat, allowing to brown 3 to 4 minutes on each side. Remove the meat from the skillet, leaving about 3