Well, the weather has once again flipped on us, as seems to be the pattern around here.
Where it was warmer and sunny last week, it is slated to be cold and rainy all of this week. Lucky us.
Not all is lost though, as cooler weather is the perfect time to sit down around the family dinner table for a hearty, filling meal that will warm you right up.
The star of this meal? Smothered pork chops.
These chops are, as the name suggests, smothered in a thick mixture of onion and cream of mushroom soups to make a gravy-like topping.
It is quite delicious and it pairs well with other staples of a winter meal such as mashed potatoes and green beans, to name a few.
My family does not make these as much as we do some other dishes, so when we have it, it is a treat we all look forward to!
The tender chops add a hint of texture to the soup-like consistency of the dish.
The savory flavors are a delight to the tastebuds and will surely have everyone coming back for seconds.
The best part is the dish is relatively easy to make!
Another dish that pairs well with it is red beans and rice. The savory flavors complement one another and the added texture is always welcome!
SMOTHERED PORK CHOPS
4 boneless pork chops
4 thinly sliced medium potatoes
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
¼ cup milk
Salt and pepper to taste
■ Brown the pork chops in ¼ cup of oil and then drain them.
■ Slice the potatoes into a medium casserole dish in an even layer.
■ Place the pork chops over the potatoes.
■ Combine the onion soup mix, cream of mushroom soup and milk and pour over top of the chops.
■ Bake at 350 degrees for around an hour.
■ Check to make sure the chops are done, serve and enjoy!
RED BEANS AND RICE
Recipe courtesy of gypsyplate.com
Red beans (Dried or canned)
Andouille sausage
Onion
Celery
Green Bell Pepper
Chicken broth
Tomato paste
Creole seasoning
Bay leaves.
White rice
■ Brown the sausage in oil then move to a plate.
■ Add the onion, celery and bell pepper and sauté until it becomes soft.
■ Add the tomato paste, garlic and Creole seasoning and cook for 3-4 minutes.
■ Return the sausage to the pan, along with drained beans, chicken broth and bay leaves. Bring to a low simmer, and cook for 30 minutes.
■ While the beans are simmering, cook the rice according to the directions on the package.
■ Serve up a generous portion of both red beans and rice.
■ If using dried beans, they must first be soaked and cooked. For this recipe, use about 1.5 cups of dried beans.
■ Add the beans to a large pot and cover with at least 2 inches of cold water. Soak for at least 8 hours.
■ Drain, then refill the pot with water. Salt generously. Bring it to a boil, then reduce to a simmer and cook for about 2 hours, or until the beans are soft to your liking.
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