Sauced Pork Chops
|Pork chops||6 , cut 1 inch thick|
|Flour||1⁄4 Cup (4 tbs) (Sauce)|
|Salt||1 1⁄4 Teaspoon (Sauce)|
|Pepper||1⁄4 Teaspoon (Sauce)|
|Egg||1 , slightly beaten (Sauce)|
|Water||2 Tablespoon (Sauce)|
|Finely crushed round buttery crackers||1 1⁄2 Cup (24 tbs) (Sauce)|
|Butter/Margarine||1 Tablespoon (Sauce)|
|Onions||2 , finely chopped (Sauce)|
|Garlic||1 Clove (5 gm), minced (Sauce)|
Meanwhile, coat chops with a mixture of flour, salt, and pepper; dip both sides of each chop in a blend of egg and water, and finally coat with cracker crumbs.
Brown chops on both sides in hot butter in a large heavy skillet.
Remove browned chops; keep warm.
Add onion and garlic to fat remaining in skillet.
Cook, stirring occasionally, until onion is soft.
Return chops to skillet.
Pour sauce over all.
Cover and cook over low heat about 50 minutes, or until meat is tender, basting occasionally.
Remove chops to a warm platter.
Pour sauce into a gravy boat and pass at the table