Wednesday, January 9, 2013

Recipe # 6

Super Wednesday on BTN...

Tonight's dinner was a blessing from the LORD! I just happened to stumble upon the recipe to-day; we had a quarter of a bone-in pork tenderloin sliced into four chops and i wanted to do something different.

The recipe calls for a casserole pan covered with foil as it cooks. My benevolent wife has given all of the former away to family, so I broke out the big black roasting pan.

4-5 med potatoes sliced
1 med onion sliced
2 chicken boulion cubes
2 cups water
2 bay leaves
2 tbsp all purpose flour
4 pork chops
seasoning of your choice

Preheat oven to 350 degrees F.
Begin by adding the bullion cubes and bay leaves to the 2 cups of water and just bring to boil, then remove from heat.
In your baking pan, layer potato slices (i seasoned with fresh ground rainbow peppercorns) then the sliced onions, then the pork chops. You can salt/pepper your meat but i would not recommend going too crazy. I did use some dried basil just for kicks.
Remove the bay leaves from the water/broth, then whisk the flour in until you have a smooth consistency. Then pour the gravy over all. My pan was big enough that the meat was sitting just above the liquid but the potatoes were all covered.
Cover with a lid or foil and bake for 90 minutes.

The meat just fell off the bone and the potatoes were some of the best we've done here in Whitmore Lake.
I warmed up some corn to mix in the with the potatoes - you could do some bread or rolls also if you wanted or even add some fresh green veggies.

No stirring, no checking, just throw it in, enjoy the smell, and watch basketball. Wunderbar!!

This is our grand-daughter Joslin Mia, who lives in Cheyenne, WY, and will be 2 next month!

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