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Recipe by Oxmoor House March 2011

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Oxmoor House

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Heat oil in a large deep skillet over medium-high heat.

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  • Rub 1 teaspoon salt and 1/2 teaspoons pepper all over pork chops. Dredge chops in flour, shaking off excess. Fry chops, in batches, in hot oil 2 minutes on each side. Drain on paper towels.

  • Arrange chops in a 13- x 9-inch baking dish; top with sliced onion. Combine broth and next 5 ingredients, stirring with a whisk until blended. Pour broth mixture over chops in dish. Cover and bake at 400° for 1 hour or until chops are tender. Serve over rice, if desired.

Source

Southern Living Off the Eaten Path; The Dinner Bell, McComb, Mississippi

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