Sour Cream Pork Chops

This picture is terrible and doesn't do the chop justice. I love my plates (Vintage Port by Casafina) but I have decided their color isn't the best for taking pictures of foods that are of the same color! I had made these pork chops one time before but it was so long ago that I couldn't remember if I liked them or not. I thought they were okay, but the boys (The Dish Washer and The Best Friend Cousin) said they loved them. Maybe they had one that was seasoned a little more than mine. Since The Dish Washer liked them so much, I guess I should make them again. The one thing for sure about them, they were very tender. I wish the "sauce" was a little thicker too. It will give me something to play around with next time. I can't even remember where this recipe came from. I have it written on a card, but it doesn't say who it is from.

Sour Cream Pork Chops

4 Pork Chops
salt and pepper
flour
2 Tbsp. butter
1 Tbsp. sugar
1/2 c. water
1/2 c. sour cream
1 bay leaf
2 Tbsp. vinegar

Season pork chops with salt and pepper; dredge in flour. Brown in butter. Place pork chops in a baking dish. In same pan where pork chops were browned; add sugar, water, sour cream, bay leaf and vinegar. Bring to boil, pour over chops. Tightly cover and bake at 350 degrees for 1.5 hours.

Apple Crisp

No picture with this one because I haven't actually made it. In honor of The Bun in the Oven being about the size of an apple, here is another recipe Tossie sent.

Apple Crisp

8 cups firm tart apples, sliced
4 Tbsp. sugar
2 Tbsp. lemon juice
2/3 c. sifted all-purpose flour
2 c. uncooked oats
1 c. brown sugar
1 tsp. salt
2 tsp. cinnamon
2/3 c. butter, melted

Preheat oven to 375. In a 9x12-inch glass baking dish, combine apples, sugar and lemon juice. Set aside. In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat mixture. Bake for 30-35 minutes, or until apples are tender. Serve warm topped with heavy cream, or cool to room temperature and serve with ice cream, if desired.

She says it is very easy and VERY YUMMY and makes her ready for the fall! I'm so ready for fall too!!

Green Bean and Corn Casserole

I think I have accomplished more in the first four hours of my day today than I have in the past 15 weeks! It finally feels good to get stuff done. I'm finally going to update a few more posts for later of food that we have been cooking, but I have been too lazy to post. The first is this yummy casserole that Tossie sent to me back in July. I finally made it last night for our supper. I didn't have some of the exact things that the recipe called for, so I improvised because Pregnant Girl had it on her mind and wanted nothing else!! I'm going to give the exact recipe, though, and hopefully you will have the right ingredients to try it. If not, do what I did and use what you have!

Green Bean and Corn Casserole

1 can (16 oz.) French style green beans
1 can (16 oz.) shoe peg corn
1 can cream of celery soup
1/2 c. sour cream
1/2 c. grated cheddar cheese
1/2 c. finely chopped onion
pinch of salt
1 stick butter
1 roll Ritz crackers, crushed
1/2 c. slivered almonds

Drain beans and corn. Mix together and put in large greased casserole dish. Mix soups, sour cream, cheese, onion and salt. Spread over beans and corn. Melt butter and mix with crackers and almonds. Spread on top. Bake 45 minutes at 350 uncovered!

So good! I served with pork chops that I will post soon!