Honey pork
4 Servings
Ingredients
| Quantity | 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 | Carrots; thinly sliced | |
| 1 | Onion; cut in wedges | |
| 1 | Bell pepper; chopped coarse | |
| Cooked rice | ||
Directions
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, .