| HUNGARIAN PORK DINNER |
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4 servings1/4 cup all-purpose flour 3/4 teaspoon lemon pepper seasoning 4 pork shoulder chops, 1/2 inch thick 3 tablespoons CRISCO Oil 2 teaspoons grated lemon peel 2 teaspoons dried parsley flakes 1/2 teaspoon caraway seed 1/2 teaspoon salt 1/4 teaspoon pepper 4 cups sliced white potatoes 1/2 teaspoon instant chicken bouillon granules 1/3 cup hot water Preheat oven to 325ºF. Lightly oil 13 x 9-inch baking pan with Crisco Oil. Set aside. Mix flour and lemon pepper seasoning in large plastic food storage bag. Add chops. Shake to coat. Heat Crisco Oil in large skillet. Add chops and any remaining flour mixture. Brown over medium-high heat. Set aside. Mix lemon peel, parsley flakes, caraway seed, salt and pepper in small bowl. Spread half the potatoes in prepared pan. Sprinkle with half the lemon peel mixture. Spread with remaining potatoes and remaining lemon peel mixture. Dissolve bouillon granules in hot water. Pour over potatoes. Top with chops. Cover dish with aluminum foil. Bake at 325ºF, 30 to 45 minutes, or until chops are no longer pink and potatoes are tender. |
