Catherine’s Virginia Pork Chops

In frying pan on low brown:
6-8 pork chops seasoned with salt and pepper
Shake together:
2/3 C. chicken broth
3 T. flour
1 t. marjoram
1 t. dried mustard
1 t. salt
Add:
2 t. brown sugar
A little peach jam
2 T. shredded orange or tangerine peel
Pour over pork chops, bring to a boil then turn down and simmer until done- 20 or 30 minutes. The last minute or so of cooking add:
Chopped peaches or tangerines
Serve with mashed potatoes.

Spicy Peanut Pork Chops

Brown on both sides in hot oil in a large skillet:
8 boneless pork chops or pork strips
In a 3 or 4 quart crock pot place:
2 cups shredded carrots
1 C. chopped onion
Combine in a bowl until smooth and pour over vegetables in crock pot:
1 14 ounce can unsweetened coconut milk
1 ½ C. chicken broth
½ C. creamy peanut butter
1 C. finely chopped peanuts (do in blender)
½ t. crushed red pepper
Place browned chops on top of vegetables. Cover and cook on low heat for 6 hours or until chops are tender.
Serve with white rice.

Horst Mager’s Pork Chops from the car radio in Portland!

Sauté in butter:
pork chops
Add:
salt and pepper.
Remove pork chops from pan.
Sauté in butter:
onion
garlic
Add:
flour
paprika
chicken stock
cream
Return pork chops to pan and simmer until done.
Serve with:
buttered noodles & Horst Mager’s Easy Glazed Carrots.

Grandma Packer’s Graham Cracker Pork Chops

Season:
Pork chops with
Salt
Pepper
Celery salt
Garlic salt
Dip pork chops in
Graham Cracker Crumbs
Brown slowly in a fry pan (electric works great) in oil or margarine.
Put a bay leaf on top of each pork chop.
Place on a rack in fry pan and steam for one hour on low to medium heat.
Remove bay leaf and serve.
Good with wild rice, green vegetable, apricot jell-o and dilly bread.