FBD

Pork Chops & Garden

MexicanPorkAdvanced165 minBy Northstar

Ingredients

Servings
4
  • 1 tsp salt
  • 1 tsp pepper
  • 1/8 tsp allspice
  • 1 tsp chill powder
  • 1 tsp red pepper
  • 1 tsp cumin
  • 1 1/4 cups chili sauce
  • 1 1/2 cups fresh green beans, cut 1in
  • 2 cloves garlic, minced
  • 1 cup melted apple jelly
  • 1 tsp basil
  • 2 cups water

Instructions

  1. 1

    VEGETABLES 3 lb pork roast

  2. 2

    8 3/4in thick pork chops

  3. 3

    3 carrots, cut 1/2in slices

  4. 4

    3 small potatoes, cubed 1/2in

  5. 5

    4 envelopes onion soup mix

  6. 6

    3 tbs margarine, melted

  7. 7

    2 tbs lemon juice

  8. 8

    1 tbs Worcestershire sauce

  9. 9

    Tobasco to taste

  10. 10

    Brown chops in margarine in large skillet. Place

  11. 11

    Place roast in Dutch oven and sprinkle with mixture

  12. 12

    vegetables in bottom of Dutch oven and put chops

  13. 13

    of dry spices. Combine remaining ingredients and

  14. 14

    on top. Combine dry soup mix, water, garlic, and

  15. 15

    spread evenly on roast. Roast at 350 for 2 hours.

  16. 16

    basil. Mix well. Pour over chops and bring to boil.

  17. 17

    Baste frequently with drippings in bottom of oven.

  18. 18

    Cover, reduce heat to simmer and cook 45 minutes

  19. 19

    or until chops are tender.

  20. 20

    Thanks to Mike Audleman -- a Prodigy Scouter

  21. 21

    Thanks to Mike Audleman -- a Prodigy Scouter

Tags

soupgeezer-cookbook