By Glutton on April 17, 2008
Photo by Glutton
Photo by Glutton
"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 Sauteed Potatoes With Apples - 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."
Serving Size: 1 (369 g)
Servings Per Recipe: 4
"This was absolutely excellent! The gravy was delicious and creamy, and the pork was as tender as I've ever had. This is not only a keeper, it's now a permanent part of our rotation! Thanks so much for posting it. If the other recipes are even close, I'll be buying that cookbook right away!"
"This recipe appeared years ago in a newspaper. Misplaced it in a move and I just spent hours searching for it online. This is without a doubt the BEST recipe for smothered pork chops thank you"
"YUMMY!!! Thanks for sharing :-) I made this last night and talk about tender chops this are so tender and tasty!"
"These were very flavorful, tender, and easy to make. The only change I made was to substitute the water for a can of beef broth, which I topped off with red wine to make the 2 cups. Thanks for sharing, as these are a definite keeper!"
"This was very good and easy. The only change that I made was to add 2 beef bullion cubes to the gravy for more flavor."
"Excellent! It made a lot, but we love leftovers. Very flavorful, and very easy to make! Thank you so much for sharing!!! LA :-)"