Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Butterfly pork chops |
2 tablespoons | Oil |
1 pack | Brown gravy mix |
¾ cup | Water |
¼ cup | Honey |
3 tablespoons | Soy sauce |
2 tablespoons | Red wine vinegar |
1 teaspoon | Ginger |
½ teaspoon | Garlic salt |
4 \N | Carrots; thinly sliced |
1 \N | Onion; cut in wedges |
1 \N | Bell pepper; chopped coarse |
\N \N | Cooked rice |
Cut pork chops into 1-inch cubes, discarding bones. Brown pork in oil in large skillet, stirring frequently (about 15 minutes). Combine brown gravy mix, water, honey, soy sauce, vinegar, ginger & garlic salt. Add to skillet. Cover & cook 20 minutes stirring often to keep from sticking. Add carrots & cook 10 minutes. Add onion & pepper. Cook 5 minutes. Add water if necessary to keep liquid from cooking away. Serve over rice. Serves 4.
STEVE BRANDON
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .