50+ Friends Club Cookbook
Meat and Game

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Glup

From the Kitchen of: Farm Filly

When my family used to badger me about what's for dinner, I'd say, "I don't know. I haven't invented it yet!" I finally squelched their nagging by giving REALLY weird names to some of my dishes..and guess what? Those are the ones that turned out to be everyone's favorites! Here is one:

1	can	whole or crushed tomatoes (28 oz. can)
6-8		Pork Chops or Pork Cutlets, 1/2 in. thick
4		Celery Stalks, cut into 2 in. sections
1	med.	Onion, cut into bite size chunks
		Salt and Pepper, to taste
		Dash of Worcestershire Sauce or Kitchen Bouquet
		Cooking Oil
		Water

• Use enough oil to coat the bottom of a large frying pan. Slowly brown pork chops on both sides.
• If whole tomatoes are used, chop them into smaller chunks. Pour tomatoes over chops.
• Add Worcestershire or Kitchen Bouquet for richer gravy, if desired.
• Stir in celery and onion. If needed, add just enough cold water to completely cover the chops and vegetables. Bring to a boil. Then lower the heat, put a lid on the pan and allow to simmer for 30 minutes. Stir only once during cooking. Add salt and pepper to taste.
• Chops come out tender and full of flavor while the vegetables make a thick, hearty gravy that is great with fluffy mashed potatoes.