2 tb Butter

      2 tb Flour

  1 1/2 c  Rich beef broth

        pn Sage leaves, crumbled
      6    Thick loin pork chops

      1 c  Flour for dredging

           Salt and pepper, to taste
    1/2 c  Lard

      3 lg Onions, sliced

      3    Cloves garlic, minced

    1/4 c  Celery, minced

  We get recipes for Seoul food here but not many for soul food.  A big
  lack, I think as I love the stuff.  The following four recipes are
  from the California Culinary Academy over in the city and comprise a
  soul food dinner.
  No matter where they're served, smothered meat dishes are extremely
  popular (and remarkably similar) throughout the South:  chops heaped
  high with sauteed onions and a spicy brown gravy.  This
  Mississippi/Louisiana recipe borrows several New Orleans Creole
  techniques.
  1.  In a small saucepan melt butter over medium-high heat, stir in

  the 2 tablespoons flour, and cook, stirring constantly with a wire
  whisk, until lightly browned.  Stir in broth and sage, mix well,
  remove from heat, and set aside.  This mixture will be the sauce.
  2.  Add salt and pepper to the 1 cup flour; dredge chops in the

  mixture. In a large, heavy skillet heat 1/4 cup of the lard over
  medium- high heat. Add chops and cook until they are browned.  Move
  browned chops to a large, oven proof casserole with a cover.  Preheat
  oven to 350F.
  3.  Melt the remaining lard in skillet over high heat.  Add onions,

  garlic, and celery; lower heat to medium, and cook, stirring
  frequently to avoid burning, until onions are golden (about 8 to 10
  minutes). Remove vegetables with a slotted spoon and place over chops
  in the casserole.
  4.  Pour off all lard from the skillet.  Add reserved sauce, raise

  heat to high, bring to a boil, and cook for 1 minute, stirring
  vigorously and scraping the bottom of the skillet.  Pour sauce over
  chops in casserole, cover, and bake for 30 minutes.  Serve with
  mashed potatoes.
  Serves 6.
  From "Regional American Classics", California Culinary Academy,
  Chevron Chemical Company, 1987.
  Posted by Stephen Ceideberg; November 3 1992.