Smoky Pork Skillet
|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|
|Smoked pork chops||5 , cut 1/2 inch thick|
|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.
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.