potted pork chops (and modified cookies)

I ran across a sale at the grocery store a while back for pork chops. I forget how much they were, but it was something ridiculous, so I loaded up. We had a freezer full of pork chops. I did everything I could think of with them. I baked them with 2881 different seasonings and fried them up for breakfast, and then I ran out of ideas, and still had half a freezer full of pork chops.

So I went to one of my favoritestest sites for recipes, Pioneer Woman’s Tasty Kitchen. If you’ve never been, go now! You won’t be disappointed.

Anyway, while browsing recipes and drooling on my keyboard, I found a recipe for potted pork chops. It looked like a big girl recipe (aka, it had peppers and onions), but I was feeling kinda rebellious, so I tried her out.

And I wasn’t disappointed! Of course, I picked out the peppers and onions because I’m a wussie, but the porkchops were muy tasty and incredibly juicy. This one has been a keeper in my kitchen for a while now. It’s easy to make, and the ingredients are simple, a necessity for me! Plus, it makes it look like you worked way harder than you actually did, so you can fix it when company comes to make yourself feel cool.

Or at least that’s what I do.
Here’s the recipe from Pam (I’ve modified it just a tad):

Pork Chops ( I usually use 5 or 6)
1 yellow onion
1 red bell pepper
1 orange bell pepper (optional)
1 can beef broth
1 clove garlic
salt, pepper, olive oil

Preheatcha oven to 350 degrees. Begin by seasoning the chops with salt and pepper and browning each side in a dutch oven with olive oil (if you’ve got a dutch oven, or a skillet if you don’t). I use a skillet to brown the pork chops and covered baking dish to bake them.

Remove the pork chops when both sides are browned. In the same skillet, add the diced onion, pepper, and garlic and saute them a bit. I usually add a little more olive oil.

Remove the peppers, onions, and garlic from the skillet.  Now, in the empty skillet, add a can of beef broth and simmer it. Use a whisk to scrape all the yummy flavor from around the skillet. Let the broth simmer for 2-3 minutes. Then, place your pork chops and onion/pepper mixture in a baking dish. Pour the beef broth over top of your chops.

Pop this baby into the oven for 20-30 minutes or so, and you’re done! No after picture, though. Cooking times and temps could vary, so make sure you check your chops to see if they’re done before you eat them.

Also, in other food-related happenings, Monday night I made my granny’s holiday party cookies (aka chocolate chip cookies).

Ben and I ate 7 1/2 cookies in about 5 minutes. I’m not even kidding you. I don’t know what happened, but these were, by far, the best cookies I’ve ever made. I’ve been seeing cookie recipes using instant jello pudding all over pinterest, so I decided to add a little to my granny’s recipe. Friends, magical things happened. We ate on these things all week. The flavor was out of this world, and these babies stayed so soft and chewy.

So here is my slightly modified holiday party cookie recipe, again:

1 cup shortening (Crisco)
2 eggs
2-3 tbsp vanilla
1/2 cup white sugar
1cup brown sugar
2 1/4 cups flour
3/4 packet of instant vanilla Jello pudding (oowder)
chocolate chips (the more the merrier)

Preheatcha oven to 350 degrees. Combine shortening, eggs, vanilla, and sugars in a bowl. Mix well. Slowly add flour and instant pudding, mixing as you go. Add in your chocolate chips. Drop spoonfuls of cookie dough onto a greased cookie sheet or baking stone and bake them until they’re light golden brown, maybe 10-15 minutes or so? I always just keep an eye on them.

They’re good, y’all.

Have a blessed and ‘fallish’ weekend!


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