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Monday, September 28, 2009

Pork Chops, Potatoes & Gravy. Oh. My. Gosh.

***Warning : this recipe is EXTREMELY good! Be prepared to eat so much you will feel miserable!

8 medium potatoes
1/2 medium onion
salt and pepper to taste
white sauce (see recipe below)
1 cup flour
2 Tbsp. seasoned salt
8 por chops
1/3 cup oil

White sauce:
1 stick butter
1/2 cup flour
1-2 tsp. salt
1/2 tsp. pepper
4 cups milk
parsley/chives (optional)
Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1-2 minutes, then let stand at least 1-2 minutes.

Preheat oven to 350. Peel potatoes and slice. Place in well greased 9x13 pan. Cover with onion, sprinkle with salt and pepper. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt. Dredge pork chops in flour mixture; lightly brown in oil. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 for 45-60 minutes. Serves 8.

**Many thanks to Paula Deen for creating this recipe, Ginia Oehlschlager for sharing this recipe and Jessicca Oehlschlager for preparing this recipe. IT WAS INCREDIBLE!!!! The kind of stick-to-your ribs meal that everyone loves!

Fiesta Chicken Casserole

1 package refrigerated pie crusts (2 crusts)
1 jar (16 oz.) salsa
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1 package (24 oz) frozen corn
2 big cans of chicken, drained
1 can black beans, rinsed and drained

Preheat oven to 400. Let the pie crusts stand at room temperature for 15 minutes or until they are easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon into 13x9 baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side by side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14x10 rectangle. Place the pie crust over the chicken mixture. Cut several slits in the pie crust. Bake for 40 minutes or until the crust is golden brown.

**I got this recipe from the coupon insert in the Sunday paper and it was yummy! It would be easy to make and freeze ahead. It would be good with homemade crust and you could use boiled chicken instead of canned also. However, following the recipe "as is" was very quick and easy.