Total Time
1hr 55mins
Prep 5 mins
Cook 1 hr 50 mins

A recipe from Montreal and published in the Laura Secord book of Canadian cooking.

Ingredients Nutrition


  1. Mix the flour and water to make a smooth paste.
  2. In a frying pan, add the pork chops, water and onion and simmer, covered, for 20 minutes.
  3. Remove chops from the pan. Add the flour paste into the stock and cook, stirring constantly until thickened.
  4. Return the meat to the sauce along with the seasoning.
  5. Cook, covered, over a low heat for 1-1/2 hours or until the chops are tender.

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