From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 2 onions, thinly sliced

  • 6 tablespoons butter or margarine

  • 4 to 6 thick pork chops

  • Salt and pepper, to taste

  • 1 cup chicken stock

  • 1 cup white wine

  • 1 bay leaf

  • Carrots, peeled and sliced

  • Potatoes, peeled and quartered


In a Dutch oven or an electric frying pan, brown onions in butter.  Sprinkle chops with salt and pepper; brown.  Add stock, wine, and bay leaf; cover and simmer 1-1/2 hours.  Add vegetables and simmer 1-1/2 hours longer.  Serve with baked apples.

SERVES: 4 - 6

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