Sunday Supper

This week’s Sunday Supper was so-Southern, so yummy and the the perfect end to an all around great day.  I’ve made the meal a couple of times in the last year – both recipes come from Southern Living – and it not only does it smell divine baking away in the crock pot, but it’s pretty darn tasty to boot. And never fear, as with most everything I cook, only your basic culinary skills are required.  So head to your kitchens, don your aprons and put some South in your mouth, y’all!

Pork Chops and Field Peas
16-ox. package frozen field peas with snaps
1 1/2 tsp dry mustard
1 tsp salt
1/2 tsp garlic powder
6 pork chops (I use boneless because bones gross me out)
1/2 cup flour
2 T. oil
1 onion, sliced
10 1/2 oz. can condensed chicken broth
hot cooked rice

1. Place peas in lightly greased crock pot.
2. Combine mustard and next 2 ingredients; sprinkle over pork chops.  Dredge pork in flour.
3. Cook pork, in batches, in hot oil in a large skillet over med-high heat 3-4 minutes on each side or just until browned.  Transfer pork to slow cooker. Reserve drippings in skillet.
4. Saute onion in hot drippings over med-high heat 6-7 mins or until tender.  Add chicken broth, and cook 2 mins, stirring to loosen particles from bottom of skillet.  Spoon onion mixture over pork in slow cooker.  Cover and cook on low 6 hours.  Serve over hot cooked rice.

Banana Bread Cobbler
1 c self rising flour
1 c sugar
1 c milk
1/2 c butter, melted
4 ripe bananas, sliced
Streusel Topping
Vanilla ice cream

1. Preheat oven to 375. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter.  Pour batter into a lightly greased 11×7 baking dish. Top with banana slices, and sprinkle with Streusel Topping.
2. Bake at 375 for 40-45 mins or until golden brown and bubbly.  Serve with ice cream.

Streusel Topping
3/4 c brown sugar
1/2 c self rising flouor
1/2 c butter, softened
1 c uncooked regular oats
1/2 c chopped pecans

1. Stir together brown sugar, flour and butter until crumbly, using a fork.  Stir in oats and pecans.

This fed my lot of hungry boys and we’ve plenty more for leftovers tonight.  Yippee!


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