When Amy and Gern were back over for dinner last Saturday night, it was again a goal to have the meal mostly cooking so there'd be plenty of pool time before supper was served. The long braise of smothered pork chops in onion-thyme gravy, along with brown rice and the original Campbell's green bean casserole, allowed for that mostly hands-free prep and a delightful time upstairs before it all came together and was served. The chops were moist and delicious, just like they're supposed to be. It was a fine meal at the apex of the weekend. All that, and still some cinnamon roll cookies-n-cream ice cream remained for offering small servings to cap off the night? Why, yes. Yes indeed.
"Smothered Pork Chops," by Erika Bruce. In Cook's Country, April/May 2011, p. 22-23.
"Campbell's Classic Green Bean Casserole," from Campbell's Kitchen. Recipe available online.
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