Mom's Pork Chops

I'm going to apologize upfront for the quality of this photo. I dropped my camera and it is now in the capable hands of the Geek Squad (thank goodness for the Accidental Protection Plan). So for now, I'm using my cell phone to take pictures. :)

My mom has made this since I was a kid and I've always loved it. Looking at some of my previous recipes, I've realized that I must really love gravy - it seems to be in a lot of my recipes! But, the gravy is my favorite part of this recipe. It tastes so good over white rice. Mmmm....

Ingredients

1 cup flour
1-2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
6 boneless pork chops
2 cans cream of mushroom soup or 1 can cream of mushroom and 1 can cream of chicken
milk


Directions

In a medium Ziploc bag, combine all dry ingredients and shake. Adding one pork chop at a time, shake again until coated. Place in preheated pan with about 1 Tbsp canola or olive oil. Brown pork chop on both sides, then remove and place in crock pot.

Pour both cans of cream of mushroom soup into a large, glass measuring cup (or small bowl) and add small amounts of milk. Stir with a whisk and keep adding milk until desired consistency is reached. I don't think I use more than 1/4 cup of milk. I like the gravy to be a little more thick. If you want it really thick, skip the milk all together.

Cook in crock pot for 4-6 hours on low heat.

Peach Raspberry Trifle

I found this recipe in my mom's local newspaper and decided it was the perfect dessert to make for an upcoming BBQ with some of my friends. I changed a few of the ingredients to suit my tastes, and it was incredible! This definitely makes it onto my summer faves list.

Ingredients:

4 medium peaches, peeled and sliced
3 cups raspberries
1/2 quart strawberries, sliced
2 bars pound cake (1 bar if you have a smaller trifle bowl)
8 oz. Cool Whip
2 large instant vanilla pudding mixes
3 c. cold milk
2 boxes raspberry Danish Dessert

Directions:

Using both boxes of Danish Dessert, follow pie glaze directions. Fill sink with cold water beforehand, and put pan in cold water after the glaze has boiled for 1 minute (this allows the pan to cool quickly). Fold in raspberries and strawberries. Let cool and leave in water until ready to layer.

Add 3 cups cold milk to pudding mixes. Fold in 8 oz Cool Whip, then add sliced peaches.

Cut pound cake into 1 inch squares. Begin to layer in trifle bowl: cake, pudding, raspberry mixture. Layer twice. The final layer should be the Danish Dessert. Let cool in the refrigerator for at least an hour before serving.


*The original recipe called for 4 bananas rather than peaches and angel food cake instead of pound cake. I also added strawberries to the recipe. I only had one box of raspberry Danish Dessert, so I used one raspberry and one strawberry.