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Thursday, September 29, 2011

Baked Pork Chops

One evening last week, Phillip had supper ready when I got home from work.  He had baked pork chops, creamed potatoes, and english peas.  It was a delicious meal and I enjoyed it so much.  and yes, I am spoiled!  There is only one way to cook pork and that is low and slow.  Low heat and a long cooking time.  The end result is tasty and tender. 

We are so excited about the number of visitors that we had to come to the Farmers Daughters Market last Friday at Dothan Nurseries.  We really have a nice variety of vendors.  Let's see, we have the Bread Lady, Blue Moon Blueberries, Yang Farms - beautiful cut flowers and vegetables, Fresh Honey, Gaucho Farms - organic vegetables and meats, the pottery lady, Southern Roots Farm, Shelley Catering - frozen casseroles and boiled peanuts, LeeAnn's beautiful beaded necklaces and bracelets, Amanda's Pecan Pies, Suzy's Sweet Mix and Tea Cakes, George's Satsuma Marmalade, and D's Jellies - hot pepper jelly, mayhaw jelly, blackberry jelly, and peach preserves.  Come by and taste samples!

                                                       Baked Pork Chops

Pork Chops

Rinse the pork chops.  Place in a baking dish in a single layer.  Sprinkle the tops of the pork chops with salt and pepper.  Cover with aluminum foil.  Bake at 300 degrees for 1 1/2 hours.  Remove pork chops from oven.  Uncover and then flip the pork chops.  Sprinkle this side of the pork chops with salt and pepper.  Cover the pork chops with foil and return to oven for an additional 30 min.  Remove pork chops from oven and uncover.  Cook uncovered for an additional 15 min.

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