Spinach and Strawberry Salad
Ingredients
1 package baby spinach
1/2 cup almonds slices or pecans chopped
1 1/2 cup strawberries, quartered
1 medium cucumber diced
Top with your favorite vinaigrette dressing. I prefer Strawberry vinaigrette from Fresh Market.
Farmer’s Pork Chops
This has become a family favorite in our house. I make either a salad or steamed veggies to go along with it.
Ingredients
4 boneless pork chops
8 large potatoes
1-2 onions
salt and pepper
White Sauce
8 tablespoons butter
1/2 cup all-purpose flour
salt and pepper
4 cups whole milk
1/4 cup chopped parsley or chives (optional)
Chops
1 cup all-purpose flour
2 tablespoons Lawry’s seasoned salt
4 center cut pork chops
1/3 cup vegetable oil
Make White Sauce:
Melt butter; remove from heat
Stir in flour and add salt and pepper
Return to heat and cook, stirring constantly, until mixture is bubbly
Add milk, 1 cup at a time
Bring to a boil over medium heat, stirring frequently
Reduce heat and simmer 1-2 minutes, the let stand at least 1-2 minutes
Stir in parsley or chives, if desired
Directions
Preheat oven to 350
Peel potatoes, slice 1/4 inch thick
Slice onion into thin slices
Layer half the potatoes in a well greased 9×13 pan
Sprinkle with salt and pepper
Scatter half of onion slices on top of the potatoes
Repeat with remaining potatoes and onions
Cover potatoes with white sauce
Bake uncovered for 15 minutes
Mix together flour and seasoned salt and dredge pork chops in flour mixture.
Lightly brown chops in veggie oil. **DO NOT cook them completely**
As chops are removed from frying pan, lay them on top of potatoes
Bake at 350 for 45-60 minutes.
