MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Easy Smothered Pork Chops
Categories: Pork, Vegetables, Sauces
Yield: 2 Servings

2 (4 oz ea) pork chops
1 lg Sweet onion; peeled, sliced,
- separated into rings
Salt & pepper
10 3/4 oz Can cream of mushroom or
- other favourite soup *

Salt and pepper the chops. Brown them in a small
skillet over low heat until the desired colour is
reached and the fat renders. Remove to a plate.

Add the onion to the skillet and saute it until
translucent and limp.

Layer the chops and onions in a baby crock-pot.

Open the can of soup and add to the skillet with
a little water (if needed) and heat, stirring, until
desired smoothness is reached. Pour over the chops
and onions in the crock-pot, clap the lid on, set
the control for low and forget about them for 6 to 8
hours.

* I have used cream of celery, cream of asparagus and
cream of potato with good results. But, the stand-by
is still the good ol' mushroom soup. Every bachelor
cook's best friend. - UDD

Serves two with sides. Or just me if I'm hungry.

From the mind and imagination of Uncle Dirty Dave

Uncle Dirty Dave's Kitchen

MMMMM

... The best way to lose freedom is not to do anything.
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* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chops w/Cherry Pan Sauce Recipe
Categories: Pork, Herbs, Fruits, Wine
Yield: 4 Servings

MMMMM-------------------------PORK CHOPS------------------------------
1 tb Oil
4 Bone-in center-cut pork
- chops; 3/4" thick/8 - 9
- ounces each
1 1/2 ts Salt
1/2 ts Ground black pepper
1/2 ts Garlic powder

MMMMM-------------------HERB-CHERRY PAN SAUCE------------------------
2 c Halved sweet cherries;
- pitted; fresh or thawed
1 ts Chopped fresh thyme leaves
+=OR=+
1/2 ts Dried thyme
pn (big) salt
1 c Tawny Port wine *
2 tb Unsalted butter

SEASON THE PORK CHOPS: Sprinkle the pork chops on both
sides with the salt, pepper, and garlic powder.

Cook the pork chops: Heat the oil in a large skillet
over medium to medium-high heat.

Add the pork chops two at a time, so as to not crowd the
pan, and cook until browned on the first side, 4 to 5
minutes. Flip pork chops over and cook on other side for
3 to 4 minutes more.

Transfer to a tray or platter and cover with foil to
keep warm. (You can also put them in a low oven if you
wish.) Repeat with the remaining pork chops, adding more
oil to the pan if dry.

MAKE THE HERB-CHERRY PAN SAUCE: Add the cherries, thyme,
and salt to the pan and cook so they start to release
their juices and soften, scraping up the stuck-on bits
on the bottom of the pan, 3 to 4 minutes.

Add the Port and let simmer until reduced by about half,
10 to 12 minutes. Stir in the butter until emulsified
and the sauce is nice and glossy. Taste and adjust with
more salt to taste.

SERVE: Serve the pork chops with the sauce on the side
for diners to spoon on their plates or over their chops.

Enjoy!

* I used a Ruby port because it's what I had on hand.
Worked well, AFAICS - UDD

Recipe by: Aaron Hutcherson

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Age 60 might be the new 40, but 9:00 pm is the new midnight.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)