Meat
and Poultry:
Cazayoux
Smothered Pork Chops
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
6
pork chops
Salt
and pepper
1
can cream of mushroom soup
1/2
cup water
1
teaspoon chopped parsley
1/2
cup sour cream
One
3-ounce can French fried onions
TO
PREPARE:
Brown chops in skillet and
sprinkle with salt and pepper. Place chops in casserole dish.
In skillet, heat soup with the water. Add parsley, sour cream, and
1/2 can of onions. Mix well; pour over pork chops. Cover and
bake at 350 degrees for 1 hour. Remove cover and sprinkle remaining
onions on top. Return to oven for 5 minutes.
SERVES
6
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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