Pork Chops

One of the things I enjoy about canning is the ability to share with friends. Also when you come across another canner they are just as thrilled to share their goodies as you are. A good friend of mine gave me a gift the last time I saw her. It was a peach jam with roasted Hatch Green Chile peppers. It was a little on the thin side so she told me how she used it, more as a sauce for meats. It would also work well as a spread poured over cream cheese. I have tried it and it is wonderful. I will be definitely get the recipe from her to make this summer. This sauce works beautifully on both pork and chicken.

We have a standing date one day each week, we go see our buddy the Chiropractor to be put back together and then we go to lunch with Daddy. When I can I try to take a freshly made meal that is still warm when we get to him. So today we made Peach Chile Pepper Pork Chops.

All it really takes is the Sauce/Jam and pork chops.

Then I bread them using water (you can use an egg wash if you want) and a little flour.

I put them in a cast iron skillet and brown them on each side. Adding a little salt and pepper in this step.

Once they are browned I put them into a baking dish and simply pour the sauce over them.

Then I cover it all with foil (this helps keep things from drying out) and bake them at 375 degrees for about an hour.

While everything is in the oven I make brown rice and opened a jar of creamed corn that I put up last summer. It was all done around the same time, so I just put it together and left for lunch with the Hubby. He was very pleased with lunch.

We usually only eat one big meal a day and so is our big meal for the day when we do this type of meal.