In a frying pan big enough to hold all of the chops at once, brown pork chops on both sides in a little shortening or oil. Pour off fat, leaving chops in frying pan. Place an onion slice on top of each chop. Mix peanut butter, mushroom soup, milk, Worcestershire sauce, salt and pepper. Pour over chops. Cover and simmer over medium to low heat for 45 minutes. You may want to move the chops around in the pan from time to time to keep them from sticking. Smooth peanut butter is best. The chunky variety gives a strange consistency to this dish. NOTES: * Pork chops in mushroom peanut-butter sauce -- I originally found this recipe in the "Womans Day Encyclopedia of Cookery." It is very easy to prepare and makes a hearty main dish served over rice or noodles. : Difficulty: easy. : Time: 5 minutes browning, 45 minutes simmering. : Precision: no need to measure. : Martha Bush : Harris Computer Systems Division, Ft. Lauderdale, Florida, USA : ihnp4!allegra!novavax!hcx1!martha : Copyright (C) 1986 USENET Community Trust
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 4|
|Calories from Fat: 206 (46%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 137.6mg||42 %|
|Sodium 441.2mg||15 %|
|Potassium 934.2mg||25 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.1g|
|Protein 44.5g||64 %|
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Calories per serving: 452
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