Saucy Pork Chops
4 bone-in pork chops (8 ounces each)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 cups ketchup
1/2 cup packed brown sugar
1 teaspoon liquid smoke, optional
Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. In a small bowl, combine the ketchup, brown sugar and liquid smoke. Pour half of the sauce into a 3-quart slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender. 4 servings.
Cherry Pear Buckle
2 cans (15 ounces each) sliced pears, drained
1 can cherry pie filling
1/4 teaspoon almond extract
1 package yellow cake mix (regular size)
1/4 cup old-fashioned oats
1/4 cup sliced almonds
1 tablespoon brown sugar
1/2 cup butter, melted
Vanilla ice cream, optional
In a greased 5 quart slow cooker, combine pears and pie filling; stir in extract. In a large bowl, combine cake mix, oats, almonds and brown sugar; stir in melted butter. Sprinkle over fruit. Cook, covered, on low 3-4 hours or until topping is golden brown. If desired, serve with ice cream. Makes 6 servings.
Dixie Pork Chops
4 to 6 pork chops
l medium size, tart apple, cut into rings and cored
1/2 cup raisins
1/4 cup brown sugar
1/4 cup chopped onion
Brown pork chops in an oiled heavy skillet, salt and pepper to taste. Place browned chops in a large baking dish or roasting pan. Cover with apple rings (1-2 rings) per chop. Add raisins and onions. From skillet drippings make enough gravy to cover chops. (See below for gravy). Add the brown sugar to the gravy. Pour over the chops, apples, raisins and onions in the baking dish. Bake at 350º for 1 1/2 to 2 hours. Can also be done in the crock pot, but cooking time will be longer. For gravy – stir approximately 1/2 cup flour into the drippings to make a paste. Add COLD water and use a whisk to stir until it thickens and comes to a boil. Add to the baking dish.
Hashbrown Casserole
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
l can condensed cream of chicken soup, undiluted
l cup (4 ounces) shredded sharp cheddar cheese
2/3 cup sour cream
l small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup crushed cornflakes
1 tablespoon butter, melted
Preheat oven to 350º. In a large bowl, mix the first seven ingredients. Transfer to a 13×9-inch or 3 quart baking dish coated with cooking spray. In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake 40-45 minutes or until golden brown. Makes 12 servings.
