Pork Chop Scallop
|Pork chops||4 (3/4 Inch Thick)|
|Flour||1⁄2 Cup (8 tbs)|
|Scalloped potatoes||5 1⁄2 Ounce (1 Package)|
|Water||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Trim excess fat from chops; dip in flour.
Lightly grease heavy 10" skillet with fat from one chop.
Brown chops slowly on both sides; season with salt and pepper.
Drain off excess fat.
Empty potatoes and seasoned sauce mix into skillet.
Stir in water and milk.
Place pork chops on top.
Heat to boiling.
Cover and simmer 30 to 35 min., or until chops are done no pink in center.
Garnish with parsley, if desired.