Growing up this was one of my favorite meals! If I haven't mentioned it before, my mom is an amazing cook. This is her recipe, and I find as a busy mom I make pretty often at our house. It has a meat, potatoes, and a gravy, all the things we love at our house!
Pork Chops with Scalloped Potatoes
3 Tablespoons butter or margarine, melted
3 Tablespoons all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 (14 1/2 oz) can chicken broth
6 rib or loin pork chops (3/4 inch thick)
2 Tablespoons vegetable oil
6 cups potatoes, peeled and thinly sliced
1 med. onion, sliced
paprika (optional)
additional salt and pepper (optional)
In a sauce pan combine butter, flour, salt, and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside. In a skillet, brown pork chops in oil; season to taste with additional salt and pepper, if desired. In a greased 9x13x2 inch baking dish, layer potatoes and onions. Pour the broth mixture over potatoes and onions. Place pork chops on top. Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender. If desired, sprinkle with paprika.
I love making this in the morning and then just throwing it in the oven in the afternoon. Super easy make ahead dinner!
Somehow I forgot to take a pic of this even though I've made it twice in the last week! Once for Jake's unit bake sale and then again yesterday as a thank you to some neighbors. They were kind enough to bring some paper goods and dish soap over on the the day Jake and I moved in. One of the great things about living in a military community is that everyone takes care of each other! This comes from Trisha Yearwood's cookbook, "Georgia Cooking in an Oklahoma Kitchen".
Lemon Blueberry Bread
1 cup blueberries (fresh or frozen)
1 1/2 cups plus 2 tablespoons sifted all-purpose flour
1/3 cup butter, melted
1 cup granulated sugar
3 tablespoons fresh lemon juice
2 large eggs
1 teaspoon baking powder
1 teaspoon salt
1/3 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped pecans (optional)
glaze
2 tablespoons fresh lemon juice
1/4 cup confectioners' sugar
Preheat oven to 350 degrees. Grease a 4x8x2-inch loaf pan.
In a medium bowl, toss the blueberries in 2 tablespoons flour and set aside. In a bowl of an electric mixer, beat together the butter, granulated sugar, 3 tablespoons lemon juice, and eggs. sift together 1 1/2 cups flour, the baking powder, and the salt. Add the flour and milt alternately to the butter mixture, beginning and ending with the flour. Fold in the lemon zest, pecans, and blueberries. Pour the batter into the pan and bake for 1 hour and 10 minutes; a toothpick inserted in the center of the loaf should come out clean. Cool for 10 minutes in the pan, and then turn out onto a wire rack.
Make the glaze by stirring together 2 tablespoons lemon juice with the confectioners' sugar until completely smooth. Drizzle over the top of the loaf while it is still warm, allowing the glaze to drip down the sides. serve the loaf warm or at room temperature.
1/4 tsp. pepper
1 (14 1/2 oz) can chicken broth
6 rib or loin pork chops (3/4 inch thick)
2 Tablespoons vegetable oil
6 cups potatoes, peeled and thinly sliced
1 med. onion, sliced
paprika (optional)
additional salt and pepper (optional)
In a sauce pan combine butter, flour, salt, and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside. In a skillet, brown pork chops in oil; season to taste with additional salt and pepper, if desired. In a greased 9x13x2 inch baking dish, layer potatoes and onions. Pour the broth mixture over potatoes and onions. Place pork chops on top. Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender. If desired, sprinkle with paprika.
I love making this in the morning and then just throwing it in the oven in the afternoon. Super easy make ahead dinner!
Somehow I forgot to take a pic of this even though I've made it twice in the last week! Once for Jake's unit bake sale and then again yesterday as a thank you to some neighbors. They were kind enough to bring some paper goods and dish soap over on the the day Jake and I moved in. One of the great things about living in a military community is that everyone takes care of each other! This comes from Trisha Yearwood's cookbook, "Georgia Cooking in an Oklahoma Kitchen".
Lemon Blueberry Bread
1 cup blueberries (fresh or frozen)
1 1/2 cups plus 2 tablespoons sifted all-purpose flour
1/3 cup butter, melted
1 cup granulated sugar
3 tablespoons fresh lemon juice
2 large eggs
1 teaspoon baking powder
1 teaspoon salt
1/3 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped pecans (optional)
glaze
2 tablespoons fresh lemon juice
1/4 cup confectioners' sugar
Preheat oven to 350 degrees. Grease a 4x8x2-inch loaf pan.
In a medium bowl, toss the blueberries in 2 tablespoons flour and set aside. In a bowl of an electric mixer, beat together the butter, granulated sugar, 3 tablespoons lemon juice, and eggs. sift together 1 1/2 cups flour, the baking powder, and the salt. Add the flour and milt alternately to the butter mixture, beginning and ending with the flour. Fold in the lemon zest, pecans, and blueberries. Pour the batter into the pan and bake for 1 hour and 10 minutes; a toothpick inserted in the center of the loaf should come out clean. Cool for 10 minutes in the pan, and then turn out onto a wire rack.
Make the glaze by stirring together 2 tablespoons lemon juice with the confectioners' sugar until completely smooth. Drizzle over the top of the loaf while it is still warm, allowing the glaze to drip down the sides. serve the loaf warm or at room temperature.
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