Pork Chop Dinner
Reading edition
DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6
1. Mix well FLOUR 1 tablesp. 2 tablesp. 3 tablesp.
SALT ¾ teasp. 1¼ teasp. 2 teasp.
PEPPER few grains few grains ⅛ teasp.
2. Roll in flour mixture PORK CHOPS about 1 in. thick 2 (⅔ lb.) 4 (1⅓ lbs.) 6 (2 lbs.)
3. Brown on both sides in skillet containing hot SHORTENING 2 teasp. 4 teasp. 2 tablesp.
4. Drain off fat. Sprinkle any remaining flour mixture over chops.
5. Pour around chops LIQUID off corn[18] ½ cup ¾ cup 1 cup
6. Cover tightly and cook very slowly 30 minutes.
7. Remove cores from unpared APPLES 2 small 4 small 6 small
8. Cut into thick slices, then arrange on chops. Cover tightly; cook slowly 15 min. longer, or until tender. Remove meat and apples from skillet. Keep hot.
9. Stir into liquid in skillet PET MILK ¼ cup ½ cup ¾ cup
whole kernel CORN cooked or canned, drained 1 cup 2 cups 3 cups
SALT ⅛ teasp. ¼ teasp. ½ teasp.
10. Boil slowly and stir until sauce thickens. Serve with chops and apples.