FBD

Pork Chops & Garden

OtherPorkAdvanced165 min

Ingredients

Servings
4
  • 1 tsp salt
  • 1 tsp pepper
  • 1/8 tsp allspice
  • 1 tsp chill powder
  • 1 tsp red pepper
  • 1 tsp cumin
  • 1 1/4 cups chili sauce
  • 1 1/2 cups fresh green beans, cut 1in
  • 2 cloves garlic, minced
  • 1 cup melted apple jelly
  • 1 tsp basil
  • 2 cups water
  • VEGETABLES 3 lb pork roast
  • 8 3/4in thick pork chops
  • 3 carrots, cut 1/2in slices
  • 3 small potatoes, cubed 1/2in
  • 4 envelopes onion soup mix
  • 3 tbs margarine, melted
  • 2 tbs lemon juice
  • 1 tbs Worcestershire sauce
  • Tobasco to taste

Instructions

  1. 1

    Brown chops in margarine in large skillet. Place

  2. 2

    Place roast in Dutch oven and sprinkle with mixture

  3. 3

    vegetables in bottom of Dutch oven and put chops

  4. 4

    of dry spices. Combine remaining ingredients and

  5. 5

    on top. Combine dry soup mix, water, garlic, and

  6. 6

    spread evenly on roast. Roast at 350 for 2 hours.

  7. 7

    basil. Mix well. Pour over chops and bring to boil.

  8. 8

    Baste frequently with drippings in bottom of oven.

  9. 9

    Cover, reduce heat to simmer and cook 45 minutes

  10. 10

    or until chops are tender.

  11. 11

    Thanks to Mike Audleman -- a Prodigy Scouter

  12. 12

    Thanks to Mike Audleman -- a Prodigy Scouter

Tags

soupgeezer-cookbookother

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