We only had one guest for Sunday dinner, but it was a blessing. We were able to host the visiting missionary we’d had at church. There’s so much to learn when you have someone in your home that’s visited third world countries. He was full of interesting stories of the Lord working in places we’ve barely heard of.
Our guest was born and raised in the south, so I was glad my meal had a very southern flair. My menu was:
The pork chop casserole is so delicious and makes a nice creamy gravy that’s perfect to serve with mashed potatoes. I did all the prep work on Saturday and slid it into the oven before leaving for church. My oven has a self-timer, so I set it, prayed, then left. My worst fear is coming home to realize I’ve forgotten a step in setting the timer! If you don’t have this feature on your oven, cook this very low so it won’t dry up. Here the recipe:
3/4 Cup flour
1 tsp salt
1/2 tsp pepper
6 pork chops (3/4 to 1-inch thick)
2 Tbl cooking oil
1 can cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 tsp ginger
1/4 tsp dried rosemary, crushed
1/ cup sour cream, divided
1 can french fried onions
In a shallow bowl, combine the flour, salt, and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13 in. x 9 in. baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Cover and bake at 350 degrees 45-50 minutes. Stir remaining sour cream into sauce. Top chops with onions. Return to the oven, uncovered, for 10 minutes. Yield: 6 servings
The squash recipe was a new one. I don’t know why I always try new recipes on guests – maybe because I just love trying new recipes. I was a little afraid of this one, but it was delicious! Go here to view it. I’ve not been a huge fan of butternut squash, but I think I will be now!