Baked Pork Chops

Last week I planted a few of the seeds I saved from last years pumpkins and decorative crookneck turban squash. They sprouted yesterday. I only planted a few. I wanted to stagger the plantings and see what happens. I am not sure about how the long the vines will tolerate the heat here. I am sure that the shelf life for these decorative squash is long if preserved properly. I bought the squash I took these seeds from last October and they still looked good when I cut them the first week of February

The longneck turban squash is the yellow with green tip in center.  The mini pumpkins are on the left and right corner.

I have a recipe to pass on to you for baked pork chops.  You can use any kind of pork chop you choose. My favorite is a bone in blade chop but last night we used a cut with no bone and it was very good also. No bone makes for a dryer chop. Serve this with a side dish of white rice and a green salad for any easy dinner.

Baked Pork Chops

4 to 6 Pork Chops
1 can Cream of Mushroom Soup (I usually get the reduced sodium and reduced fat soups)
1 can Cream of Celery Soup
3/4 cup Shredded Cheddar Cheese
1/2 medium onion sliced or chopped
Salt
Black Pepper
Garlic salt
Bread crumbs to cover top I usually use panko bread crumbs

Preheat oven to 350 degrees.

• Rinse pork and set on plate to drain
• Lightly cover with salt and pepper and garlic salt.
• Place in a oven proof baking dish in a single or double row
• Mix together soups, cheese and onion.
• Pour over chops in dish
• Cover top with panko bread crumbs be sure to pour the crumbs on the edges of the dish this makes a great crunchy crust!
• Bake for an hour at 350 degrees or until top is lightly browned and meat is tender  Let stand for about 5 min. after you take it from the oven. Serve the gravy over white rice.

"Chrome" spring 2010

Destin Sunset Feb. 5, 2011