Prep 5 mins
Cook 20 mins
I got this from "RdJ Petite" a couple of years ago and only recently tried it. We both love it! The sauce is great! I usually prepare it with rice to complement the great sauce. I also scale it back to serve the 2 of us but here is the original recipe.
- 4 pork chops (bone in is best)
- 1 -2 tablespoon butter or 1 -2 tablespoon margarine
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon dry mustard
- 1 cup boiling water
- 2 teaspoons chicken bouillon granules
- 2 teaspoons lemon juice
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon Worcestershire sauce
- Put water on to boil.
- Combine flour,salt, pepper, paprika and mustard in a bag. Shake chops in bag, coating well.
- Over medium heat, melt butter in skillet then add coated chops; brown on both sides (be careful not to cook too long, just enough to make them golden brown.)
- Mix together boiled water, chicken boillion, lemon juice, celery salt, and worcestershire sauce. Pour this over the browned meat and cover. Cook until meat is tender, 20-25 minutes, removing lid for last 5 minutes or so to thicken sauce. (If desired, double quantities of sauce to make more of a gravy. You can also add some of the flour mixture to the liquid to make a thicker gravy.