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Pork Chops and Autumn Vegetables
from the kitchen of Sharmagne Leland-St. John

2 celery stalks, chopped
1 large tomato, crushed
1 medium onion, quartered
1 large potato, quartered
1 medium turnip, quartered
1 small pumpkin, gutted and cut into chunks
½ teaspoon salt
1½ cups beef broth
1 bay leaf
½ teaspoon fresh thyme, crushed
2 center-cut pork chops, fat trimmed

After scrubbing the potato, turnip and pumpkin skins,
combine all of the ingredients except the pork chops
in a large soup kettle. Place the pork chops on top.
Cover and cook over medium heat for 1 hour. Do not
allow the broth to boil away.


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