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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this from RdJ Petite a couple of years ago and only recently tried it. We both love it! The sauce is great! I usually prepare it with rice to complement the great sauce. I also scale it back to serve the 2 of us but here is the original recipe. Ingredients:
4 pork chops (bone in is best) |
1 -2 tablespoon butter or 1 -2 tablespoon margarine |
3 tablespoons flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon paprika |
1/4 teaspoon dry mustard |
1 cup boiling water |
2 teaspoons chicken bouillon granules |
2 teaspoons lemon juice |
1/4 teaspoon celery salt |
1/4 teaspoon worcestershire sauce |
Directions:
1. Put water on to boil.
2. Combine flour,salt, pepper, paprika and mustard in a bag. Shake chops in bag, coating well.
3. Over medium heat, melt butter in skillet then add coated chops; brown on both sides (be careful not to cook too long, just enough to make them golden brown.)
4. Mix together boiled water, chicken boillion, lemon juice, celery salt, and worcestershire sauce. Pour this over the browned meat and cover. Cook until meat is tender, 20-25 minutes, removing lid for last 5 minutes or so to thicken sauce. (If desired, double quantities of sauce to make more of a gravy. You can also add some of the flour mixture to the liquid to make a thicker gravy.
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