'Tis the season that most of my fellow food bloggers are talking about their holiday dinners, cookie baking, candy making, and tree trimmings. But not me. No sir. My blog will not be filled with holiday musings nor will my kitchen smell of gingerbread this year. There will be no cookie swaps and no cocktail parties. Nope. None of the above. Just call me The Grinch.
Now, don't go seriously thinking I've gone all Ebeneezer on you as I am very much a conformist when it comes to participating in the holiday hub-bub and there's nothing I'd like more than to tell you all about the party invitations I have and about all the Christmas goodies I've baked and consumed. But sadly, it's just not going to happen this year. At the very moment that I type this, every single item that I possess in this world is
crammed stacked neatly from floor to ceiling in a 26' Penske truck and if the weather cooperates over these next two days, my belongings will complete the final leg of the 900+ mile journey and be unloaded into my new home in Charlotte, NC.
My transition has been a smooth one for the most part and I am so excited that I will be settled once and for all but it hasn't been without a lot stress and a few bumps along the way. I'm so thankful that my friends and family have circled the wagons around me and given so unselfishly of themselves to help me. But even with their sympathy and support, there comes a time when you feel yourself giving under all the pressure and you know what's coming next.....the inevitable crack in your calm, cool exterior facade. And that's exactly what happened last week while planning a cross-country move and dealing with mortgage brokers and attorneys. I spent a few hours wallowing in salty tears and misery and when I finally pulled myself up by my bootstraps, I decided it was time to soothe the soul with some good ole' home cooking.
Nothing cures the mental melt-down blues like this Pork Chop and Potato Bake...thick, juicy pork chops nestled in warm cheesy hashbrown potatoes. Throw in a handful of french fried onions for the topping and you've got an instant remedy for whatever ails you. The world will be right once again.
* Exported from MasterCook *
Pork Chop & Potato Bake
Serving Size : 6
Categories : Casseroles/ Pork
Amount Measure Ingredient -- Preparation Method
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6 each pork chops
1 can cream of celery soup
1 small onion, diced
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon pepper, to taste
1/2 teaspoon salt, to taste
24 ounces hashed brown potatoes -- thawed
1 cup cheese -- shredded
1 cup french fried onions
Brown pork chops in greased skillet. Sprinkle with salt and pepper. Set aside. Combine soup, milk, sour cream, more pepper & salt, to taste. Stir in potatoes, cheese and diced onions. Spoon mixture into a 9x13 pan. Arrange pork chops over potatoes. Bake, covered, at 350 for 40-45 minutes. Remove cover and top with french fried onions and bake an additional 5 minutes, uncovered.
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