Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.

Ingredients Edit

Directions Edit

  1. Brown chops in large frying pan.
  2. Place onion slices on bottom of shallow baking pan.
  3. Top with browned pork chops.
  4. Sprinkle with salt and pepper.
  5. Combine chicken broth, mustard, water and pork chop juice in a cup and pour over chops.
  6. Cover and bake at 350 °F for 45 minutes.
  7. Place a pork chop on plate on top of onions and spoon glaze over.
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