Tonight is cooking lesson night! Aaron requested that I show him how to make baked pork chops and scalloped potatoes. So I put the poor boy to peeling and slicing potatoes. When we have our lessons, I get all the ingredients out, but have him to the measuring and putting things together under my watchful eye. It seems to work and he always does a great job of things! Here are the recipes.
Preheat oven to 350.
4 potatoes, peeled and sliced
3 tbsp. flour
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
(other seasonings as desired)
3-4 tbsp. butter, cut into small bits
2 cups hot milk
Mix the flour and seasonings together. In a quart and a half-2 quart casserole dish put a layer of potato slices in the bottom. Sprinkle a bit of the flour mixture over the top and dot with some of the butter bits. Repeat until all the potatoes are used. Pour the hot milk down the side of the dish, you want enough to come nearly to the top of the potatoes, but the top is not covered with milk. Sprinkle some extra paprika on top for pretty. Bake about an hour or until the top is browned and the potatoes tender.
Baked Pork Chops
4 boneless loin chops
flour to dredge
seasoning for the flour (I used some Mrs. Dash, garlic powder and paprika)
a couple shakes of hot sauce
I put a couple shakes of hot sauce over the chops and then rubbed it in. After that I dredged the chops with the seasoned flour and placed in a greased baking dish. Bake them at 350 degrees for 30 minutes, then flip and raise the heat to 375. Bake another 30 minutes or until done.
To go with the baked pork chops and scalloped potatoes, we also made a pan of roasted vegetables. We took a bag of steam in the bag cauliflower, broccoli and carrots, adding a peeled and quartered onion. Put them in a greased baking dish, sprayed them with some olive oil and sprinkled some herbs over the top and baked at the same time as the pork chops. It made a delicious meal.