Super surprise casserole

4 Servings

Ingredients

Quantity Ingredient
2 larges Potatoes (1 lb); pared and
Thinly sliced (3 cups)
2 mediums Carrots; pared and thinly
Sliced (1 cup)
1 medium Onion; thinly sliced
1 can Blackeye peas; drain (16 oz)
4 Thin shoulder pork chops; about 1 1/4 - 1 1/2
Cut 1/2 inch thick)
1 tablespoon Vegetable oil
1 teaspoon Margarine
2 tablespoons Flour
2 Envelope instant chicken; broth
½ teaspoon Salt
¼ teaspoon Pepper
2 cups Water

Directions

WILSON BWVB02B

Arrange potatoes, carrots, onions and peas in a shallow 2-quart casserole large enough to hold pork chops in a single layer.

Brown chops slowly on both sides in oil and margarine in large skillet.

Arrange over vegetables in single layer.

Drain off all but 2 tbsp. pan drippings from skillet. Add flour, instant chicken broth, salt and pepper; let bubble 1 minute; gradually stir in water. Cook, stirring constantly, until mixture thickens slightly. Pour over chops. Cover tightly with aluminum foil.

Bake in a oven (350~F) for 45 minutes. Remove foil; continue baking an additional 15 minutes, or until the chops and the vegetables are tender.

Remove from oven; let stand 10 minutes. Garnish with chopped parsley.

Source: Family Circle/September 1980.

Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 13:28:17 -0500 From: LD Goss <ldgoss@...>

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