Post by firstfemalefan on Feb 1, 2004 8:11:55 GMT -6
3 tablespoons flour
1/4 teaspoon salt
black pepper Freshly ground
4 pork chops cut 1" thick and fat trimmed
3 tablespoons vegetable oil
3 carrots medium, peeled and sliced 1/4 " thick
1 tomato large, peeled and chopped
1/2 cup onion minced
1/2 cup celery sliced
1/4 cup green bell pepper sliced
1 clove garlic minced
1/4 teaspoon rosemary dried, crushed
salt and freshly ground pepper
2 cups vegetable juice
Preheat oven to 375° F. In a plastic bag combine flour, salt and pepper; add chops and shake until well coated.
In a large heavy skillet over medium-high heat lightly brown chops in oil. Transfer chops to a 2-quart casserole.
Place carrots, tomato, onion, celery, green pepper and garlic over chops. Sprinkle with rosemary and salt and pepper to taste. Pour vegetable juice thingytail around chops. Cover and bake for 2 hours. Remove cover and bake 15 minutes longer.
1/4 teaspoon salt
black pepper Freshly ground
4 pork chops cut 1" thick and fat trimmed
3 tablespoons vegetable oil
3 carrots medium, peeled and sliced 1/4 " thick
1 tomato large, peeled and chopped
1/2 cup onion minced
1/2 cup celery sliced
1/4 cup green bell pepper sliced
1 clove garlic minced
1/4 teaspoon rosemary dried, crushed
salt and freshly ground pepper
2 cups vegetable juice
Preheat oven to 375° F. In a plastic bag combine flour, salt and pepper; add chops and shake until well coated.
In a large heavy skillet over medium-high heat lightly brown chops in oil. Transfer chops to a 2-quart casserole.
Place carrots, tomato, onion, celery, green pepper and garlic over chops. Sprinkle with rosemary and salt and pepper to taste. Pour vegetable juice thingytail around chops. Cover and bake for 2 hours. Remove cover and bake 15 minutes longer.