Peachy Pork Chops, Green Beans, Beer Rice and Cream Cheese Muffins...yum!

PEACHY PORK CHOPS

GREEN BEANS          

BEER RICE

CREAM CHEESE MUFFINS

 

PEACHY PORK CHOPS

Vegetable Oil

6 or 7 (1-inch thick) bone-in pork chops

1 teaspoon each of garlic powder, onion powder, salt and pepper

1 (28-ounce) can Firestone sliced peaches, undrained

4 tablespoons brown sugar

4 tablespoons butter

½ teaspoon dried basil

Place peaches, brown sugar, butter and basil in a sauce pan and bring to a boil.  As soon as the mixture comes to a boil, reduce heat and simmer for about 10 minutes.  Meanwhile, heat the oil in a large skillet and season pork chops on each side and brown 2 or 3 at a time for 1 to 2 minutes on each side.  Place pork chops in a large oven-proof baking dish.  Spoon a generous amount of peaches over each pork chop and pour remaining sauce evenly over all of the pork chops.  Cover with foil and bake at 350 for 1 hour.  Remove from the oven and let the pork chops sit for 10 minutes before serving.

GREEN BEANS

2 lbs. frozen Italian green beans

1 package salt pork, chopped

1 small onion, sliced

Salt, pepper, Cajun seasoning to taste

4 cups water

Place chopped salt pork and onion slices in a large pot and sauté on high for 8 to 10 minutes.  Place green beans in the pot and 4 cups water.  Season to your likening, and bring the beans to a boil.  Reduce heat, cover and simmer for 30 minutes.

BEER RICE

½ cup chopped onion

½ cups chopped bell pepper

½ stick butter

2 chicken bouillon cubes

2 cups boiling water

1 cup uncooked long-grain rice

¾ cup beer

½ teaspoon each of salt, pepper and Cajun seasoning

Melt the butter in a medium-size pot and sauté’ the onion and bell pepper in the butter for about 5 minutes.  Dissolve the bouillon cubes in the hot water then add to the pot.  Stir in rice and seasonings and bring to a boil.  Once boiling, cover and reduce heat to very low and simmer 30 minutes or until liquid is absorbed.

 

CREAM CHEESE MUFFINS

1 (8-ounce) block cream cheese, softened

1 stick real butter, softened

1 tablespoon sugar

1 cup self-rising flour

Beat cream cheese and butter for 2 to 3 minutes or until creamy.  Add the sugar and gradually add the flour, just until blended.  Spoon into greased miniature muffin tins and bake at 400 for 15 to 18 minutes or until golden brown.  Makes 2 dozen.