Braised pork chops
(I don't measure much so amounts are approx)

5 boneless pork chops about 3/4" thick
Whole large onion
Head of garlic
Several potatoes, peeled and cubed
Olive oil
S&P
Spaghetti sauce (can use tomato sauce, fresh tomatoes, whatever you have)
Chicken stock
1 lb raw spinach

S&P the chops and then brown them in a dutch oven in the olive oil. Set
aside
Chop the onion and garlic and brown in the hot oil left in the dutch oven
Add the cubed potatoes and simmer until potatoes start to soften
Add the spaghetti sauce and chicken stock to cover the veggies
Bring to simmer and lower the temp and place the chops in a layer over the
vegs
Pile in the raw spinach on top of the chops, cover and simmer until the
spinach wilts and cooks (about 20 minutes to steam and simmer the chops and
finish cooking the potatoes)

I sort of made this up as I went along using a googled recipe as a starter
then added the spinach and spaghetti sauce. It was quite tasty and I have
lots of leftovers.


--
Cheryl

In article >,
"Cheryl" > wrote:

> Braised pork chops
> (I don't measure much so amounts are approx)
>
> 5 boneless pork chops about 3/4" thick
> Whole large onion
> Head of garlic
> Several potatoes, peeled and cubed
> Olive oil
> S&P
> Spaghetti sauce (can use tomato sauce, fresh tomatoes, whatever you have)
> Chicken stock
> 1 lb raw spinach
>
> S&P the chops and then brown them in a dutch oven in the olive oil. Set
> aside
> Chop the onion and garlic and brown in the hot oil left in the dutch oven
> Add the cubed potatoes and simmer until potatoes start to soften
> Add the spaghetti sauce and chicken stock to cover the veggies
> Bring to simmer and lower the temp and place the chops in a layer over the
> vegs
> Pile in the raw spinach on top of the chops, cover and simmer until the
> spinach wilts and cooks (about 20 minutes to steam and simmer the chops and
> finish cooking the potatoes)
>
> I sort of made this up as I went along using a googled recipe as a starter
> then added the spinach and spaghetti sauce. It was quite tasty and I have
> lots of leftovers.

That really sounds good. :-)

Personally, most of my cooking is "made up as I go along".
Works for me most of the time. <lol>

I ended up with a chicken and veggie medley tonight. I was going to
cook Saturday but ended up having to deal with that guinea hen, so I
cooked Sunday instead.

Used the tabletop roaster and a roasting pan:

3lbs. carrots sliced into 1" or so chunks. Mixed in two small cans of
whole water chestnuts. Sprinkled some salt free lemon pepper and garlic
powder over them along with some dried and ground lemon peel.

Topped that with 4 lbs. of chicken drumsticks. Sprinkled those
liberally with more SF lemon pepper, garlic and onion powder and a light
sprinkling of dried thyme.

Over the top of that layer, I sliced up some onions into rings and a few
large ribs of celery, sliced into about 1/2" thick slices.

Roasted at 350 for 2 hours.

This will last us a few days and I ended up with 2 cups of roasted
chicken/veggie stock in the bottom of the roasting pan. :-) I'll make
some gravy out of it later today by adding some corn starch to it.
Should go well over the veggies.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous