Good Tuesday morning my friends!
I have been super busy this past week creating for publications and design team projects (that I can't post yet).
I will post a beautiful new layout of one of our little fur baby princess's tomorrow...YES....I am working on another layout! The card maker is converting! LOL!
Anyhow, last night, my dear sweet hubby had a special request for supper. He wanted Escalloped Pork Chops. I hadn't made them for a very long time. You know how it is...getting into a rut and doing the same few dishes all of the time. You would think that this being one of my favorite main dish recipes that I would do it more often.
We love it so much that I thought I would share it with my crafty friends. It makes a wonderful dish to take to friends for special events or to say "I care", because it makes a huge pan full and has both meat and potatoes.
It is really hard to tell the size by looking at the photo but I did mine in a huge Paula Dean roasting pan and used 10 large boneless chops even though the recipe calls for 6-8.
To elaborate on the recipe...The chops should be dredged in flour seasoned with salt and pepper and browned in a small amount of cooking oil. Also, after placing the potatoes and onions in the pan, sprinkle with a little salt, pepper, and garlic salt. Place browned pork chops on top. Slice fresh mushrooms on top of that. Then you will heat the soups and water in a saucepan and stir until smooth. Pour over the chops then sprinkle with parsley flakes. Cover with foil and bake at 325 for approximatively 2 hours. Remove foil and turn temp up to 350 and continue cooking for about 10 more minutes to give the top a golden brown color.
Hope you likie!