Stephen's Pork Chop Dinner in a Pan
Pork Chop Potato Bake
Pork Chop Casserole


Stephen's Pork Chop Dinner in a Pan

This recipe can easily be expanded. Recently, with 8 chops, 4
potatoes and 2 cans of sauerkraut, we fed 5 at dinner and had
enough leftovers for some lunches.

4 1/4 - 1/2" pork loin chops with bone
2 large Idaho baking potatoes
1 14.4 0z. can of sauerkraut( I use the Silver Floss brand)
Worcestershire sauce( I use Lea & Perrins)
Dark Brown Sugar( I use Dixie Crystal)

Peel potatoes and julianne them i.e. cut into slices about 1/8
1/4" wide (I use an old Vegamatic slicer that has a Julianne
setting on it. It makes the whole job faster and easier. I
usually cut the baker in half before putting thru the vegamatic.)
Trim any fat from the the chops and fry the fat pieces in an
electric skillet while it's preheating to 360 degrees(This
greases the bottom of the pan and makes chitlin's - there is less
fat on chops nowdays than in my Dad's day, who designed this
dish. He used to serve them as appetizers to whomever was
watching his kitchen wizardry. Now there's just enough to grease
the pan).
Brown the chops quickly on both sides. Sprinkle liberally with
worcestershire sauce while doing this.
Turn heat down to 300 degrees. Add enough hot water to cover
the chops about 1/4 of the way up. Now layer the julianned
potatoes over the top of the chops. Then add enough more hot
water mixed with (oh, say a tablespoon) worcestershire sauce to
cover the chops about 1/2 way up. Pour directly over the potatoes
so they look a little brown from the water/worcestershire mix.
Cover and leave for about 25-30 minutes.
When you return, flip the chops on top of the potatoes. The
water should be gone or almost, so you need to add another
1/4-1/2 cup of hot water - enough to cover the bottom of the
electric skillet to keep the potatoes from burning. Cover again
and lower heat to 250 or 275 degrees. Leave another 20 minutes.
Now switch the chops to the bottom of the pan with potatoes
layered above. The potatoes may be quite brown by this time and
the chops should be getting softer and ready to cut with a fork.
Add a little more water if needed. If the potatoes and chops
still aren't done enough, just turn up the heat and cook a little
more.
Drain all the juice from the can of sauerkraut and spread over
the potatoes. Sprinkle liberally with brown sugar. Check often
during the next 15 minutes to see when the brown sugar melts. Mix
it around into the kraut and potatoes and flip the chops around
to get some too. The dish is done when the chops tear apart to a
fork and potatoes are soft. I like the chops falling apart and I
have all the water cooked off.

This dish serves two or more depending on appetites. Serve with
the kraut and potatoes mixed up together and add cold applesauce
as a side. Good summer dish because the electric skillet keeps
the temperature down in the kitchen.

My Dad used to fill the cooking time with chopping up a fresh
garden salad and making his own dressing. Although I was mostly a
captive audience ("Hey, I'll teach you how to cook!" or "Wanna
talk?" "No, Dad." "Well, let me tell you something -")
I did learn a lot( probably by osmosis). I remember many of the
recipes but unfortunatley not the home salad dressings.
The salad was always washed and torn iceberg lettuce with chopped
onion, green pepper, celery, wedges of tomatoes, (sometimes
cucumber - but Mom didn't like them) and diced carrots covered by
a homemade dressing. I remember both white and brown dressings
in the old 2 cup measuring cup, so that means both mayo and
vinegar bases but the only other thing I can remember about the
dressings is Dad saying, "Remember this!" Anyone out there got
any ideas?

Well I did remember the Pork Chop Pan Dinner! And everyone I"ve
served it to agrees - IT'S GOOD!



Pork Chop Potato Bake

What you need: about 8 med. - lrg. potatoes, peeled & finely
chopped, 2 cans of cream of celery soup mix, at least 6 center cut
pork chops, one large bowl of flour, 1 lrg. bag each of parmesan
mozzarella cheese mix & cheddar cheese, seasonings: Salt, pepper,
parsley flakes, and some type of season all: frying pan and 1
lrg.casserole or baking dish.

Preset oven to 400 degrees rinse raw pork chops under cold water, Salt
& pepper pork chops, roll in flour. Fry pork chops until golden brown
on each side. Mix in baking dish over the 1/2 of the potatoes you
prepared, 1 can of cream of celery soup as per directions on can (1/2
each of milk & water). season lightly and layer pork chops over the
top. On top of pork chops layer the remaining potatoes, and other can
of soup the same as you did to begin with, season lightly. Cover dish
with tinfoil, bake for 1 & 1/2 hours or until done. Take dish from
oven, remove tinfoil, heavily cover in chesses and return to oven
uncovered until cheese is thoroughly melted. Remove, sprinkle with
parsley flakes and dig in,
MMMMMM GOOD STUFF! Serve with green beans & corn or other veggies if
ylike.
SERVES 5.




Pork Chop Casserole

3/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
6 pork chops (3/4 to 1 inch thick)
2 Tbsp cooking oil
1 can (10-3/4 oz.) condensed cream of chicken soup
2/3 cup chicken broth
1/2 tsp ground ginger
1/4 tsp dried rosemary
1 cup sour cream
1 can (2.8 ounces) french fried onions

In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
Heat oil in a large skillet; cook pork chops, 4 to 5 minutes each side
or until browned. Place in a single layer in an ungreased 13-in. by
9-in. x 2-in baking dish. Combine soup, broth, ginger, rosemary, and
all of sour cream, pour over chops. Sprinkle with half the onions.
Cover and bake at 350 degrees for 45-50 minutes. Top chops with
remaining onions. Return to oven, uncovered, for 10 minutes. yield:6
servings.

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