Pork Chops with Olives 1/4 c Flour
1 ts Salt
1/4 ts Pepper
4 Shoulder chops 3/4" thick
1 Clove garlic
3 tb Salad oil
1/2 c Water
1/2 c Pimieto stuffed olives slice
Combine flour, salt and pepper. Rub pork chops with garlic halves and
dredge in flour. heat oil in non-stick skillet. Brown chops well on
both sides. Drain off fat. Pour water over meat. Reduce heat. Cover
and simmer 30 minutes. Add olives and continue cooking 30 minutes or
till chops are tender.
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