Pork is one of the cheapest meats that you can buy in bulk. I found this wonderful recipe in the Home and Garden Cookbook that I have at home. I love to use recipes that don't contain a lot of salt. Using fresh or dried herbs intensifies the flavor of a dish, and is a great substitution for salt.
Campbell's soup also has a famous recipe as well that can be made anytime, but it is especially popular during the holidays. Green bean casserole is a wonderful compliment to a home-cooked meal. I found this classic recipe in the newspaper, but I'm sure that you can find it on the Campbell's website.
herb rubbed pork chops
pg. 526
4 boneless pork chops
4 tsp lemon juice
1/2 tsp dried thyme or savory, crushed
1/2 tsp dried marjoram or basil, crushed
1/4 tsp ground ginger
Directions:
1. Trim the fat off of the pork chops. Brush both sides of the pork chops with lemon juice. Stir together the thyme, marjoram, and ginger; rub on both sides of chops.
2. Place the pork chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until no longer pink and the juices run clear, turning once.
Green Bean Casserole
Ingredients:
2 cans cream of mushroom soup (10 3/4 oz each)
1 cup milk
2 tbs soy sauce
1/4 tsp ground black pepper
8 cups cooked cut green beans (I like fresh because of the crunch, but canned is also good)
1 can french fried onions (2 1/3 cups)
Directions:
1. Stir the soup, soy sauce, pepper, beans, and 1 1/3 cups onions in a 3 qt casserole dish.
2. Bake at 350 degrees for 25 min or until the bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.
3. Bake for an additional 5 min or until the onions are golden brown.
I will offer an alternative to homemade french fried onions in a future blog. Come check it out!
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