*  Exported from  MasterCook  *
 
                            Smothered Pork Chops
 
 Recipe By     : © 1995 Cole Group, Inc.
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    1      tablespoon    flour
    2      tablespoons   flour
    1 1/2  cups          rich beef broth
    1      Pinch         sage leaves -- crumbled
                         salt and freshly ground pepper -- to taste
    6      thick         loin pork chops
      1/2  cup           lard
    3      large         onions -- sliced
    3      cloves        garlic -- minced
      1/4  cup           celery -- minced
 
 In a small saucepan over medium-high heat melt butter; stir in the 2
 tablespoons flour and cook, stirring constantly with a wire whisk, until
 lightly browned. Stir in broth and sage, mix well, remove from heat, and set
 aside. This mixture will be the sauce for your chops.Add salt and pepper to
 the 1 cup flour; dredge chops in mixture.  In a large, heavy skillet over
 medium-high heat, heat 1/4 cup of the lard. Add chops and cook until browned.
 If there are too many chops to fit into skillet at one time, work in stages or
 use two skillets. Move browned chops to a large, ovenproof casserole with a
 cover. Preheat oven to 350 degrees. Melt remaining lard in skillet over high
 heat. Add onions, garlic, and celery; lower heat to medium and cook, stirring
 frequently to avoid burning, until onions are golden (8 to 10 minutes). Remove
 vegetables with a slotted spoon and place over chops in casserole. Pour off
 all lard from skillet. Add reserved sauce, raise heat to high, bring to a
 boil, and cook for 1 minute, stirring vigorously and scraping bottom of
 skillet. Pour sauce over chops in casserole, cover, and bake 30 minutes.
 
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 NOTES : Yield: 6 servings.
 
 Posted to Fabfood 1/99
 

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