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4
servingsEasy
Published 1966
Coat the chops with three tablespoons of the flour and brown on both sides in three tablespoons of the butter. Sprinkle with one-half teaspoon salt and one-eighth teaspoon pepper. Cover and simmer for about twenty minutes, until tender.
Meanwhile, place the onions and two tablespoons of the butter in a saucepan. Cover and cook gently, without browning,