hosted by Laverne Diede & Rhonda Fitterer
Smothered Pork Chops
- 4 pork chops
- 1 (3 oz.) can French fried onions
- 1 can cream of mushroom soup
- 1 tsp. parsley flakes
- 1/2 cup water
- 1/2 cup sour cream
- Salt & pepper
Preheat oven to 350 degrees. Salt and pepper pork chops lightly. Brown and arrange in a greased baking pan. Combine soup and water; heat. Add half of the onions to the soup mixture, along with the parsley and sour cream; mix thoroughly. Pour mixture over pork chops; cover and bake for 1 hour or until meat is tender. Remove cover, sprinkle remaining onions over top and bake an additional 5 minutes.
Creamy Loaded Mashed Potatoes
- 3 pounds potatoes
- 1 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 3 green onions, finely chopped
- 6 slices bacon, cooked and crumbled
Cover potatoes with water in a 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash. Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside. Stir in 1 cup cheese, mayonnaise, sour cream, green onions and 4 strips of crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbly. Top with remaining cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.
