Cutting the boneless chops into medallions and baking them in a creamy bath is a great way of overcoming the meat's inherent dryness. Sour cream provides plenty of moisture and richness, serving as the ideal flavor for sliced fresh mushrooms. Can be served over rice or noodles, if desired.
Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.
From the cookbook, "Harlem Really Cooks" by the late Harlem historian and gourmand Sandra Lawrence. "Obie" was a friend of hers who owned a nightclub/restaurant and smothered chops were one of the many specialties made there. The use of pancake mix in lieu of plain flour gives this dish a slight sweetness along with the sugar as well. The only change I made was the addition of mushrooms to the gravy. Serve with recipe #299114 - I hope you like it. And please, do buy the book.
*Note: If you don't eat pork for religious or health reasons, turkey chops are a fine substitute.
This recipe came from the pork producers of Nova Scotia, Canada that I got many years ago. I made it for the first time the other day and everyone loved it. It is also very easy to make and great for using left over pork.