Pork Chops
From The Chapel Hill cook book, 1935
Baked white potatoes go well with this. Mrs. J. P. Harland.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.
PORK CHOPS Brown 4 to 6 pork chops in the frying pan. Arrange in pyrex baking dish. Add 1 onion sliced, 1 can of peas and juice, and 1 can of Camp- bell's tomato soup
Cook this with the app: pantry check, scaling, and the assistant.