Southern-Style Pork Chop Dinner
Enjoy down-home favorites with this menu of simple pork chops and speedy Southern sides. (Serves 4)
• Succotash: Bring 2⁄3 cup water to a boil in a medium saucepan. Add 1 (10-ounce) package frozen lima beans and 1 (10-ounce) package frozen whole-kernel corn. Cover, reduce heat, and cook 8 minutes or until tender. Drain, stir in 1/4 cup chopped green onions, 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
• Mashed potatoes
1. While potatoes cook:
• Dredge pork in flour mixture
• Cook pork chops
• Prepare gravy
2. While lima beans and corn cook:
• Chop green onions for succotash
QUICK TIP: This recipe makes enough gravy to smother the pork chops, or you can spoon half over the chops and half over the mashed potatoes. Substitute dried basil if you don't have marjoram.
Cooking Light, August 2007
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