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Recipe for family meals :

Smothered Pork Chops

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

"I had this salad at Brennan's in New Orleans. It's sure delicious".


6 shoulder pork chops
1 1/2 tsp. salt
1 1/2 tsp. freshly ground black pepper
2 tsp. paprika
1 cup milk
1 egg
1 cup flour
1 small green pepper (optional)
1 medium onion
1/2 stalk celery
1-2 cloves garlic
1/4 cup bacon drippings or oil
2 Tblsp. cider vinegar
1/2 cup chicken stock or canned low sodium broth
1 cup tomato sauce, either commercial or homemade
1 Tblsp. mustard
1 Tblsp. brown sugar

  • Trim any excess fat from the chops. Rub them with the salt, pepper and paprika.
  • In a medium bowl, beat together the milk and eggs until well blended. Pour the flour into a plastic bag.
  • Dip one chop at a time into the egg-milk mixture and coat well. Then, drop into the bag and shake the bag to coat the chop with the flour. Remove from the bag and dust off any excess flour. Coat the remaining chops the same way and set aside.
  • Core and dice the green pepper, chop the onion and celery; mice the garlic and set aside.
  • Heat the bacon drippings or oil in a large heavy skillet that has a lit. Add two or three chops at a time and brown on both sides.
  • Remove chops from skillet and brown the remaining chops in the same way and then remove from the skillet.
  • Drain off all of the oil in the skillet except 2 tablespoons. Set the skillet back on the burner. Stir into the skillet the green pepper, onion, celery and garlic. Saute over medium low heat for 5 minutes, stirring occasionally.
  • Add the cider vinegar, chicken broth, tomato sauce, mustard, and brown sugar. Bring to a boil, stirring.
  • Reduce heat to low and add the chops, scattering the vegetables on top of the meat. Cover and cook 35 - 40 minutes or until the chops are done and tender.
  • Serve with rice or mashed potatoes.

Serves 6

Shirley Cline