Tuesday, September 16, 2008

Piquant Pork Chops

This is a recipe I loved from my childhood- one of the many delicious meals my mom makes. This time I made them in the crockpot but they are equally as tasty in the oven. I served them with Brocco-tatoes.

6 pork chops
3 T butter
flour, pepper and salt

For sauce:
1 1/2 c. beef broth
1/4 c. chili sauce
1 bay leaf
2 T. Worcestershire sauce
1/2 t. celery salt
1/4 t. hot pepper sauce
3 cloves or dash or allspice
1 clove of garlic, minced

2T cornstarch
1/4 c. water

Dredge chops in seasoned flour. Brown in butter and put in roasting pan (or crockpot). Pour off fat from frying pan. Mix sauce ingredients and pour over chops. Cover and bake at 350 for 1 hour. (Or 6ish hours in the crockpot on low) Remove chops to platter. Skim fat from liquid and pour the remaining liquid into a saucepan and bring to a boil. Stir in 2T cornstarch blended with 1/4 c. water to thicken liquid into a sauce/gravy. Use to pour over chops.

Brocco-tatoes: Peel and Cube 2 large baking potatoes. Cover with cold water in stockpot and bring to a boil. Once boiling, cook for 10 min. Then add 1 large head of broccoli, stems removed and chopped. Cook for an additional 8 min and then drain. Add 1/2 c. milk and smash with potato masher.

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