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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County

12 tenderloin chops, grilled
3 cups water
2 medium onions, chopped
1 tablespoon Montreal steak seasoning
2 tablespoons cornstarch

Arrange grilled pork chops in a 9-x13-inch baking dish.
In a saucepan, combine water, onions, and seasoning blend. Bring mixture to a boil. Combine cornstarch with additional cold water and add to onion mixture, stirring until thickened. Pour over the pork chops and bake at 375 F for 1 hour or until tender.





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