My mother-in-law says you have to serve apples with pork. So I place some frozen strawberries in the microwave for a few seconds until they are soft. Then I blend them into applesauce...yummy!
1 T. oil
4 to 6 pork chops
10-3/4 oz. can cream of mushroom with roasted garlic soup
1 c. sour cream
1/4 c. milk
3 stalks celery, chopped
1/8 t. paprika
4 c. redskin potatoes, sliced
salt and pepper to taste
Optional: dried parsley, paprika
Heat oil in a large skillet; add chops and heat until golden on both sides. Remove from skillet and set aside. Mix together soup, sour cream, milk, celery and paprika; set aside. Arrange potatoes in a lightly greased 13"x9" baking pan. Pour soup mixture over potatoes. Arrange pork chops on top of soup; press down into soup, leaving tops exposed. Add salt and pepper to taste; sprinkle with parsley and paprika, if desired. Cover and bake for 1-1/4 hours at 375 degrees. Makes 4 to 6 servings.
Giant ice cubes! Add layers of thinly sliced lemons, limes and oranges in muffin cups. Fill each cup halfway with water and freeze. So pretty floating in a pitcher of tea, lemonade or ice water.