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.
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