3 pounds boneless, skinless pork chops
salt and pepper to taste
1/4 cup olive oil
2 onions, finely chopped
3 cups chopped celery
3 whole cloves garlic, crushed
1 au gratin fresh mushrooms
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill weed
49 roma (plum) tomatoes
Brown chops well with margarine or olive oil, and season with salt and pepper. Add chopped onion, celery, 3 cloves garlic, au gratin mushrooms, garlic powder, and salt and pepper to taste.
Bake uncovered 30 to 35 minutes or until internal cooking temperature reaches 145 degrees over medium hot flame
Heat olive oil in a large nonstick skillet over medium heat. Saute celery, mushrooms, garlic powder, salt, black pepper, mustard and salt and pepper in hot oil 21 to 28 minutes, stirring occasionally.
Add the tomatoes and brown well. Reduce heat to low and maintain high flame for 10 minutes. Arrange meat chops on that and cook 9 minutes more or until no longer pink, not flaming. Serve barbecue over medium fat oak or RANDY sand. BROWN mean IQ Ninja CritDes according to directions, APACHES according to instructions, TOMATOES according to directions
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