Past and Present

Judy Shubert

Baked Pork Chops – A Reminder of Home

Having grown up in a household where my father was a butcher for the local Safeway store and my mother worked in the same meat department, we had a variety of cuts of meat every day. Breakfast fare usually included thick slices of bacon, smoked, peppered, and honey cured. Occasionally a pork chop made its appearance on our breakfast plate beside the usual eggs and fried potatoes and onion. We didn't have that big of a breakfast every weekday because Mom spent long days at work and school was calling - we usually ran a little late with 4 teenagers and 2 elementary-aged kids to get ready. But the weekends found us all gathered in the country kitchen around the beautiful round oak table that my younger sister now has in her home.

Again on the weekends we enjoyed various cuts of meat that daddy patiently showed us how to prepare. Mom was usually in the garden or making biscuits.

Reminder of Home

I was reminded tonight of the thick pork chops that Daddy used to bring home and stuff with delicious dressing prepared just like you would for the Thanksgiving turkey. He would take a very sharp knife and cut a slit in the meat across from the bone and stuff it with cornbread dressing.

Request for Pork Chop

I had asked my hubby to please bring home some pork chops from the grocery (he usually does our shopping) because we hadn't eaten them for quite some time. He found some beautiful chops that were about 1-inch thick with the bone in. If you sometimes wonder how to cook pork chops that are that thick I find that baking them is probably the easiest thing to do.

Preparation of Meat

I rinsed the meat under running water and patted them dry. I had prepared a basil olive oil mixed with garlic salt and dry Italian seasonings that I placed in a shallow bowl. Then I rubbed this on all sides of each pork chop. I then wrapped them tightly in aluminum foil, placed them in a heavy cast iron skillet to bake in my 350º oven. I baked them for one hour.

They were delicious. And because I had wrapped them in foil I had no mess to clean up. Of course, they could just as easily be cooked in any oven-proof dish and if you chose to not use the foil, the chops would brown nicely. My were not as brown but tasted more like a pork roast.

You should try this method of cooking pork chops. I found I could not "fry" my pork chops all the time. Cooking them this way cuts down on the calories and fat.

Bon appétit.

Make a Can't Fail Cheesecake

Put Your Family Recipes into a Family Cookbook

• Previous Posts:

• Baked Pork Chops – A Reminder of Home
• Make a Can't Fail Cheesecake
• Put Your Family Recipes into a Family Cookbook
• Lucy Puckett Rhoten and Cowart Children Die in 1918 Influenza Pandemic
• My American Indian Ancestor
• Italiano Meat Pie
• My Favorite German Chocolate Cake
• Chocolate Cream Pie

• Related Posts:

• Gluten Free and Dairy Free Recipes for the Holidays
• Which Eggs Are Better, White or Brown?
• Dairy Free Diet and Lactose Free Diet Recipes
• How to Cook Without Wheat or Sugar
• Preparing Restaurant Style Panini
• Gluten Free and Dairy Free Recipe Eat Like a Dignitary.
• Tasty Panini Press Recipes
• Thinking of Buying a Panasonic Bread Maker

• Blogroll

Laura Trahan ^(38,055)
Robert Melaccio, Sr. ^(5,168)
Teresa Ortiz ^(10,826)
Abigail Richards ^(9,553)
Susan Thom ^(11,933)
Bruce Horst ⁽¹⁶¹⁾
Avis Ward ^(11,190)
Jean Horst ^(1,174)
victor brett ⁽¹⁷³⁾
Judi Lake ^(1,854)
Rev. Carla Goddard ⁽³³⁸⁾
CJ Adcock ⁽⁶⁾
Lynn West ^(1,803)
john winkler ⁽²⁷⁶⁾
Seeker ⁽³⁾