Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WILSON BWVB02B
2 large Potatoes (1 lb) -- pared and
thinly sliced (3 cups)
2 medium Carrots -- pared and thinly
sliced (1 cup)
1 medium Onion -- thinly sliced
1 can Blackeye peas -- drain (16 oz)
4 Thin shoulder pork chops --
about 1-1/4 to 1-1/2
cut 1/2 inch thick)
1 tablespoon Vegetable oil
1 teaspoon Margarine
2 tablespoons Flour
2 Envelope instant chicken -- broth
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Water
Arrange potatoes, carrots, onions and peas in a shallow 2-quart
casserole large enough to hold pork chops in a single layer.
Brown chops slowly on both sides in oil and margarine in large
skillet. Arrange over vegetables in single layer.
Drain off all but 2 tbsp. pan drippings from skillet. Add flour,
instant chicken broth, salt and pepper; let bubble 1 minute;
gradually stir in water. Cook, stirring constantly, until mixture
thickens slightly. Pour over chops. Cover tightly with aluminum
foil.
Bake in a oven (350 F) for 45 minutes. Remove foil; continue baking
an additional 15 minutes, or until the chops and the vegetables are
tender. Remove from oven; let stand 10 minutes. Garnish with chopped
parsley.
