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Nutrition Facts
Serving Size 1 (185g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon celery salt
Calories 275
Calories from Fat 156		(56%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 423mg		17%
Potassium 393mg		11%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.3g
Protein 23.4g		46%
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Pork Chops in Sauce

Recipe #200355 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: joan in CNY
Dec 12, 2006

I got this from "RdJ Petite" a couple of years ago and only recently tried it. We both love it! The sauce is great! I usually prepare it with rice to complement the great sauce. I also scale it back to serve the 2 of us but here is the original recipe.

SERVES 4 (change servings and units)

Ingredients

4 pork chops (bone in is best)
1-2 tablespoon butter or margarine
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1 cup boiling water
2 teaspoons chicken bouillon granules
2 teaspoons lemon juice
1/4 teaspoon celery salt
1/4 teaspoon worcestershire sauce

Directions

1
Put water on to boil.
2
Combine flour,salt, pepper, paprika and mustard in a bag. Shake chops in bag, coating well.
3
Over medium heat, melt butter in skillet then add coated chops; brown on both sides (be careful not to cook too long, just enough to make them golden brown.)
4
Mix together boiled water, chicken boillion, lemon juice, celery salt, and worcestershire sauce. Pour this over the browned meat and cover. Cook until meat is tender, 20-25 minutes, removing lid for last 5 minutes or so to thicken sauce. (If desired, double quantities of sauce to make more of a gravy. You can also add some of the flour mixture to the liquid to make a thicker gravy.