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Monday, March 21, 2011

Braised Pork Chops

Sunday was the first day of Spring!  Our fruit orchard certainly shows sure signs of Spring.  There are mayhaws on the mayhaw trees and peaches on the peach trees.  The fig tree has leaves and I had always been told that when the fig tree starts sprouting leaves that spring is here.  I did not know until recently that this was actually biblical.  We have white irises blooming and our dogwood tree has blooms that are almost snow white.  Phillip planted watermelon, cantaloupe, and okra seeds as well as cucumber plants last week.  I helped him over the weekend plant tomato and pepper plants.  The potato plants have popped up, so we should have new potatoes by early May.   It's actually 80 degrees, so everything will be growing.  

Sandra Lawson gave me her recipe for Braised Pork Chops when we worked together.  I cherish recipes from folkes that gave them to me and are no longer with us like Sandra.  Don't wait until it's too late to get favorite family recipes from Grandmothers, Moms or dear Aunts.   I am thankful that I spent time in the kitchen with my mother-in-law and have her wonderful recipes as well as learned her ways in the kitchen before Alzheimer's took her ability to cook.   

                                                    Braised Pork Chops

6 - 8 lean pork chops, boneless
1/3 cup self-rising flour
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. garlic salt
2 cans of Cream of Chicken Soup
Crisco oil

Coat pork chops with mixture of flour, salt, dry mustard, and garlic salt.  Pour enough Crisco Oil into skillet to cover the bottom of a large skillet.  Brown pork chops on both sides in hot oil in skillet.  Put pork chops in slow cooker.  Add chicken soup.  Cover and cook on low for 6 - 8 hours.  Serve with steamed rice.

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