Yield: 4 Servings
|2 pounds||Butterfly pork chops|
|1 pack||Brown gravy mix|
|3 tablespoons||Soy sauce|
|2 tablespoons||Red wine vinegar|
|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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .