Recipe Smothered Pork Chops Amish Cooking Recipes

Wipe the chops and sprinkle with salt and pepper. Coat with pancake mix. Heat oil in a large skillet and brown chops well on both sides. Remove from skillet to a shallow roasting pan. Sauté onions with the remaining salt, pepper and sugar in the same skillet until lightly browned. Stir in flour and cook until well blended. Gradually add boiling water. Cook over medium heat stirring constantly until the sauce boils and thickens. Pour over the chops. Cover pan tightly with foil and bake in a preheated 350° F. oven for one hour and 20 minutes. Remove chops to serving platter; keep warm. Strain gravy through a sieve if desired, pressing onions through with a wooden spoon. Skim fat from surface of gravy, if necessary. Serve each chop with a generous portion of the gravy.

6 center-cut pork chops, 1" thick
1 t. salt
1/4 t. coarse pepper
1/4 c. pancake mix
3 T. vegetable oil
2 medium onions, sliced (can use less if preferred)
1 t. salt
1/4 t. white pepper
1 T. sugar
1/4 c. all-purpose flour
2 c. boiling water

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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