The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

PORK CHOPS WITH TOMATO GRAVY

Trim off skin and fat; rub the chops over with a mixture of powdered sage and onion; put small pieces butter into frying-pan; put in the chops and cook slowly, as they should be well done. Place chops on hot dish; add a little hot water to gravy in pan, one large spoon butter rolled in Gold Medal Flour, pepper, salt and sugar, and one-half cup juice drained from can tomatoes. Stew five minutes and pour over the chops and serve.

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