NANA'S PORK CHOPS AND BISCUIT TOPPING

“BUY NICE LEAN LOIN OR RIB PORK CHOPS.

SPRINKLE ONION AND GARLIC SALT AND PEPPER ON THE CHOPS AND SAUTE' IN CRISCO OIL, JUST ENOUGH TO BROWN GOOD. PORK DOES NOT NEED TO BE COOKED THRU BECAUSE THEY WILL COOK IN THE OVEN.

POUR OFF EXCESS FRIED OIL AND SPRINKLE THINLY SLICED ONION IN REMAINING GREASE, COOK TILL SOFT AND BROWNED. ADD ABOUT ONE OR TWO TABLESPOONS OF REGULAR FLOUR TILL A PASTE IS FORMED, THEN ADD ONE CAN OF CREAM OF MUSHROOM SOUP OR CREAM OF CHICKEN AND MUSHROOM SOUP AND ONE CAN OF WATER, OR MORE IF NEEDED TO MAKE THE GRAVY. IF NOT TASTY ENOUGH, ADD ONE OR TWO TABLESPOONS OF KIKOMAN SOY SAUCE IN TO TASTE.

MAKE 2 RECIPES OF BISQUICK BISCUITS OR HOME MADE ONES.

ARRANGE THE CHOPS IN A LARGE BAKING PAN AND POUR THE GRAVY OVER ALL OF THEM. FIT THE BISCUIT DOUGH OVER THE CHOPS AND SEAL THE EDGES TO THE PAN. MAKE A WASH OF EGG YOLK PLUS MILK OR JUST MILK AND DAB OVER THE DOUGH. BAKE AT 350 OR 400 IN THE OVEN FOR ABOUT 20 MINUTES TILL NICELY BROWNED. I USUALLY MAKE A LOT OF GRAVY TO KEEP A BOWL AT THE TABLE.”

THIS RECIPE IS DIRECTLY WRITTEN BY MY MOM, BOBBIE LEWIS, THE VERY BEST COOK AND MOM/NANA IN THE WORLD!!!