FEEDS: 2 nicely

WHAT YOU’LL NEED:

• 2 loin pork chops, bone in
• 1 T. flour
• 1 t. celery seed
• ½ t. seasoned salt
• 2 T. canola oil
• 3 small onions cut in half
• 3-4 small red skinned potatoes cut in half
• 1 stalk celery, sliced
• 2 C. tomato juice (or 3 5.5 oz. cans)
• 5 shots Tabasco
• 2 T. horseradish
• 4-5 drops Worchester Sauce
• 5-6 grinds black pepper

LET'S COOK

Mix the flour, celery seeds and seasoned salt in a pie plate. Dust the chops on both sides liberally. Heat the oil in a pan of appropriate size that can eventually be covered and placed in the oven. Turn the oven on to 350 degrees. Place the chops in the hot oil and sauté on both sides to a light, golden brown.

Add the onions, potatoes and celery and stir up to start the cooking process and lightly brown the vegetables as well. Add any remaining flour mix and stir into the vegetables. Combine the tomato juice and remaining ingredients in a bowl, and then add to the pan with the pork chops and vegetables. Allow it to come to a boil. Then, cover the pan, pop it into the oven and set your timer for 45 minutes.

When that time is up, uncover the pan, gently stir up the vegetables and turn over the chops. Place the uncovered pan back into the oven and cook an additional 15 minutes. Serve with a garnish of chopped fresh parsley.

MORE IDEAS:

In lieu of the chops, you could use about a pound or so of pork shoulder blade steak that you cut in half. V8 Juice is a fine substitute for the tomato juice. If you like spicy foods, add more of both the Tabasco and the horseradish.