"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Melt in Your Mouth Pork Chops, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 pork chops salt flour 1 can cream of chicken soup prepared mustard pepper 1/2 c. oil
Spread chops on both sides with mustard. Sprinkle with salt and pepper. Flour chops and brown in oil. Put chops in casserole dish. Do not overlap. Spoon soup over chops. Cover with foil. Bake at 300º for one hour.
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