My husband getting ready to enjoy some homemade pizza!
These Pumpkin Dinner Rolls are from Tammy, and they were soooo yummy. I loved the orange color!
I think I am going to make them again to take to my ladies Bible study tomorrow. We're having a soup and salad potluck afterward, and I'm signed up to bring bread.
I have made this simple pork chop recipe from my Taste of Home magazine twice now and have gotten rave reviews from my husband who said that he doesn't normally like pork chops. He says we can pretend like we're eating steak when we eat these. =) They are very tender
The recipe didn't originally call for bell peppers, but I think they go very well with the onions on this. Of course I adjust the recipe for two people, but here it is in its original form.
Pork Chops with Onions and Bell Peppers
6 pork chops
1 T canola (or olive) oil
3/4 t. salt
1/2 t. pepper
2 medium sweet onions, slicked and separated into rings
2 bell peppers (red or green, or both!) sliced into rings
1 cup beef broth
1 T cornstarch (or flour)
2 T cold water
In large non-stick skillet, brown pork chops in oil over medium-high heat. Sprinkle with salt and pepper. Transfer to ungreased 9 by 13" baking dish. In the drippings, saute onions and peppers slightly. Spoon over chops; add broth. Cover and bake at 325 for 40-45 minutes or until juices run clear. Remove pork chops and onions; keep warm.
In skillet, combine corn starch and water until smooth; stir in pan juices. Bring to boil. Cook and stir for 1-2 minutes or until thickened. Serve with pork chops and onions.
This is good served with brown rice or mashed potatoes, and a vegetable (like asparagus or green beans, or a green salad).