Wednesday, March 5, 2014

Pork Chop Casserole, Sweet and Savory Green Beans and Caramel-Apple Bread Pudding..yum :)


PORK CHOP & POTATO CASSEROLE

SWEET & SAVORY GREEN BEANS

CARAMEL-APPLE BREAD  PUDDING

 

 

PORK CHOP & POTATO CASSEROLE

6 bone-in pork chops, 1/2” thick

1 tablespoon olive oil

1 can cream of celery soup

½ cup whole milk

1 cup sour cream

Salt, pepper, onion powder & garlic powder

1 bag frozen shredded potatoes, thawed

1 ½ cup shredded sharp cheddar cheese divided

½ cup French-fried onions (I use the ones in the bag.  You can find them on the crouton aisle)

Season the pork chops on each side with salt, pepper, onion powder and garlic powder.  Brown the pork chops for just about a minute on each side in the olive oil in a large skillet.  I only brown 3 at a time.  Set aside on a plate.  Combine soup, milk, sour cream.  Stir in the thawed potatoes and half the cheese.  Spoon the potato mixture into a greased 13x9x2 pan and place the chops over the potato mixture.  Bake covered at 350 for 45 minutes or until pork chops are cooked through.  Remove from oven, uncover and sprinkle remaining cheese on top of chops then sprinkle the French-fried onions on top of cheese and bake uncovered just until cheese melts.  Let rest for 10 minutes before serving.

 

SWEET & SAVORY GREEN BEANS

8 slices bacon, chopped

1 large onion, sliced

½ cup white vinegar

¼ cup sugar

2 bags of frozen whole green beans

 

Boil green beans until cooked and set aside.  Cook bacon and onion in a large skillet over medium heat, stirring often until bacon is crisp.  Remove bacon and onion with a slotted spoon, reserving drippings in skillet.  Drain bacon and onion on paper towels and set aside.  Combine vinegar and sugar and pour into drippings; bring to a boil.  Add beans; cook over medium heat until heated.  Spoon into a dish and top with the bacon and onions.  Serves 8.

 

CARAMEL APPLE BREAD PUDDING

1 cup applesauce

1 cup whole milk

4 eggs

1 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 large loaf stale French bread

3 apples, peeled and chopped

Cool Whip

Caramel Topping

Combine all the ingredients together except for Cool Whip and caramel. Let stand for 15 minutes.  Pour into a greased 13x9x2 baking dish.  Bake at 350 for 1 hour.  On each serving, place a large spoonful of Cool Whip then drizzle caramel over Cool Whip.

 

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