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| 6 | Center-cut pork chops; 1" thick |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | white pepper |
| 1/4 Tasse | Pancake mix |
| 2 Esslöffel | oil |
| 3 mittel | Onions sliced |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | white pepper |
| 1 Esslöffel | sugar |
| 1/4 Tasse | flour |
| 2 Tasse | water boiling |
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Wipe chops; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat with pancake mix. Heat oil in large skillet; brown chops on both sides and place in casserole. Saute onions with remaining salt, pepper and sugar in same skillet, until lightly browned. Stir in flour; cook until well blended. Gradually add water. Cook on medium heat, stirring constantly, until thickened and boils. Pour over chops and cover with foil. Bake at 350 for 1 hour 20 minutes. Remove chops to serving platter; keep warm. Strain gravy through a sieve, pressing onions with a spoon. Skim fat from gravy if necessary. Serve gravy with chops. (Obie Green is the owner of a popular New York City restaurant known for its Southern food.)
Obie Green
New York, Ny
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,
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