Meat
and Poultry:
Pork
Chops in Mushroom Sauce
from
At
Your Service
Southern
Recipes, Places and Traditions
INGREDIENTS:
6
pork chops, 1 inch thick
3
Tablespoons vegetable oil
2
cups beef bouillon
1
cup fresh mushrooms, sliced
1
Tablespoon minced parsley
1-1/2
teaspoons paprika
Salt
and pepper to taste
1
medium onion, sliced, separated into rings
2
Tablespoons cornstarch
3/4
to 1 cup sour cream
Garnish: minced parsley
TO
PREPARE:
Brown
the pork chops in the oil in a skillet over medium- high heat. Place
in an oblong baking dish. Mix the bouillon, mushrooms, 1 Tablespoon
parsley, paprika, salt and pepper in a medium bowl. Pour over the
pork chops. Bake, covered, at 350 degrees for 45 minutes. Arrange
the onion rings on top of each pork chop. Bake covered for 30 minutes.
Remove from the oven and place the pork chops in a warm serving dish.
Pour
the pan drippings into a large saucepan. Add the cornstarch.
Cook over medium heat until thickened, stirring constantly. Remove
from the heat. Stir in the sour cream. Pour over the top of
the pork chops. Garnish with minced parsley. Serve immediately.
SERVES:
6
Copyright 2001 by The
Junior League of Gwinnett and North Fulton Counties, Inc. All
rights reserved.
Visit The
Junior League of Gwinnett and North Fulton Counties, Inc. web site
(http://www.jlgnf.org) to purchase copies
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(678) 775-7724.
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and North Fulton Counties, in Atlanta, Georgia, is a non-profit organization
of women dedicated to voluntarism. We are committed to developing
the potential of women through training, leadership opportunities, and
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projects.
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