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Smoky Pork Skillet's picture
  Dried whole peas 1 1⁄4 Cup (20 tbs) (Green Colored)
  Cold water 4 Cup (64 tbs)
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Dried basil 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Smoked pork chops 5 , cut 1/2 inch thick
  Shortening 2 Tablespoon
  All purpose flour 1 Tablespoon

In saucepan bring peas, water, and broth to boiling.
Reduce heat; simmer 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add onion, basil, and salt.
Cover; simmer till peas are tender but still retain their shape, 3 to 3 1/2 hours.
Drain, reserving 3/4 cup liquid.
In large skillet brown pork chops in hot shortening.
Remove chops.
Pour off all but 1 tablespoon of drippings.
Blend in flour.
Stir in reserved pea liquid.
Cook and stir till mixture thickens.
Stir in peas; arrange chops atop.
Cover and cook over low heat till heated through, about 5 minutes.

Recipe Summary

Main Dish

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