Southern Living Creamy Pork Chops

This recipe was made on a whim a couple of nights ago.  Pork chops were on the menu, but I wanted to try something different.  While Nathan was participating in story time I made my way over to the cookbook section of the library and picked up a copy of "Southern Living Annual Recipes 2001". I found this recipe and lucky for us we had all the ingredients on hand!

1/4 c. all purpose flour
3/4 tsp. salt (divided)
1/2 tsp. pepper
8 breakfast pork chops
2 tablespoons vegetable oil
1/4 cup vinegar
1 (8oz) container sour cream (we used light and it tasted yummy)
2 tablespoons sugar
1/8 tsp of cloves (we substituted garlic for the cloves)
2 bay leaves

1.)  Combing flour, 1/2 tsp salt and pepper.  Dredge pork chops in flour mixture.
2.)  Cook pork chops in hot oil in a large skillet over medium high heat.  Remove pork chops from skillet.
3.)  Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet.  Stir in remaining 1/4 tsp salt, sour cream, and next three ingredients; simmer 5 minutes.  Remove and discard bay leave.  Pour sauce over pork chops

Nathan even gave this recipe 4 stars!

Savory Stuffed Potatoes

I'm not sure where my mom got this recipe but it has been served as a side at her dinner table many a times.  Now that I have m own little family I look forward to any chance I can make these yummy things!

Savory Stuffed Potatoes

5 or 6 medium potatoes
1/3 c. butter or margarine (I usually use the margarine)
1/2 c. milk
1/2 c. commercial sour cream
2 tsp. salt
1/8 tsp. pepper
2 Tbsp. grated Parmesan cheese
chopped chives

  Wash potatoes and rub skins with butter.  Bake at 425' for 1 hour or until done.  Allow potatoes to cool to touch.  Slice skin away from top of each potato. Carefully scoop out pulp. (*I've found that a melon baller is the best method for doing this.) Leaving shells intact; spoon pulp into a mixing bowl.  Add 1/3 c. butter, milk, sour cream, salt, and pepper; mash potatoes until fluffy.  Stuff shells with potato mixture.  Sprinkle with cheese; bake at 425' for 15 minutes.  Remove from oven and top with chives.

Enjoy!

PS Whenever I can track down my camera cord I'll take a picture of the final product when I post the recipe...well if it turns out edible! ;)

Easy Pork Chops

The recipe came out of my mom's Southern Living Cookbook for Two (circa 1982) that I "borrowed" from her.

Easy Pork Chops
2 (1-inch-thick) lean pork chops (I used boneless)
Commercial Italian salad dressing
Salt and Pepper
1/3 cup Italian-seasoned bred crumbs


Brush pork chops generously with salad dressing. Sprinkle with salt and pepper; coat with breadcrumbs. Place pork chops on a rack in a shallow pan. Bake at 350 for 50-60 minutes or until done. Yield: 2 servings