One-dish Creole Chop Dinner
|Fresh mushrooms||1⁄2 Pound|
|Green pepper||To Taste|
|Pork shoulder chops||4|
|Dry mustard||1 Teaspoon|
|Canned lima beans||15 Ounce|
|Tomato sauce||7 1⁄2 Ounce|
|Brown sugar||2 Tablespoon|
Saute" green pepper, onion and mushrooms in butter or margarine until just tender but not brown; put in 8" x 10" baking dish, reserving fat in pan.
Combine flour, mustard and sage and sprinkle mixture on chops.
Brown chops lightly in fat left in pan; remove.
Rinse pan with 1/4 cup juice from lima beans, and pour contents of pan over fried vegetables.
Add drained lima beans, tomato sauce, brown sugar and molasses, and stir until well mixed.
Set chops on top of mixture, and cover dish with lid or foil.
Bake 25 minutes at 350Ã‚Â°F.
Uncover, and bake 20 minutes longer or until meat is very tender