Sunday, April 9, 2017
Meal No. 1794: Smothered Pork Chops with Onion-Thyme Gravy
Saturday night's dinner was a return to a meal that was, for a time, a regular favorite: smothered pork chops with onion-thyme gravy. [Last served: December 2014.] To go with it, I also had slow-cooker scalloped potatoes and hot buttered corn. We all feasted.
"Smothered Pork Chops," by Erika Bruce. In Cook's Country, April/May 2011, p. 22-23. [View and print a pdf of the recipe by clicking on this link.]
"Slow-Cooker Scalloped Potatoes," by Kelly Price. In Cook's Country, January 2011, p. 6.