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Honey Pork

2 lb Butterfly pork chops
2 tb Oil
1 pk Brown gravy mix
3/4 c Water
1/4 c Honey
3 tb Soy sauce
2 tb Red wine vinegar
1 ts Ginger
1/2 ts Garlic salt
4 Carrots; thinly sliced
1 Onion; cut in wedges
1 Bell pepper; chopped coarse
Cooked rice

Cut pork chops into 1-inch cubes, discarding bones. Brown pork in oil in large skillet, stirring frequently (about 15 minutes). Combine brown gravy mix, water, honey, soy sauce, vinegar, ginger & garlic salt. Add to skillet. Cover & cook 20 minutes stirring often to keep from sticking. Add carrots & cook 10 minutes. Add onion & pepper. Cook 5 minutes. Add water if necessary to keep liquid from cooking away. Serve over rice. Serves 4.

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