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smotherd porkcops/gravy Recipe

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This recipe for smotherd porkcops/gravy, by , is from The forbes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
deanne forbes
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
pack of porkchops ,depending on how many u cooking mac-cormick beef gravy packs,onion,red/green bell pepper,bag or cup of rice,louisiana zatarans seasonig,garlicpowder,ground pepper,pausley,and copped up potatoes in honks,1stick of butter

Directions:
Directions:
1st you want to rinse yor pot,put on medium fire add your stick of butter and cut up green and red bellpeppers,onions does not matter how.Next u want to clean porkchops and add to your pot add your season,pepper,garlic,zatarans,parsley,this is called maranating let porkchops get brown on both sides and then add gravy which is 1 cup of water to each pack of gravy add your 'Big' chunks of cut up potates stir and let cook on a low fire and this is smothering .

Number Of Servings:
Number Of Servings:
depends on porkchops
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
you wanna let the meat cook near falling off the bone add gravy as need to if it gets thick or cook out before done,add how much season to your liking star of with a little to the taste test,slow cook time about 2 hours.

 

 

 

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