Food Friday: Porkchops with Apple Slices & Party Potatoes
Porkchops
by Casey Hawk
October 13, 2017

For a nice autumn meal, cook up one of these #FoodFriday recipes from The Cookbook According to St. Paul’s,” a wonderful collection of recipes curated in 1979 by he Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles.

Enjoy!

 

Porkchops with Apple Slices

Ingredients:

6 pork chops, trimmed
4 medium onions, thinly sliced
4 apples, peeled, cored and sliced
4 tbsp. brown sugar

Instructions:

Put half of the onion slices in greased 9 x 13” casserole dish and put half of the apple slices on top of onions. Sprinkle with 2 tbsp. brown sugar. Place chops in single layer on top. Salt and pepper chops. Repeat onion layer, apple layer and remainder of brown sugar. Bake at 325 degrees for two hours.

 

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Party Potatoes

Ingredients:

4 large russet potatoes, scrubbed clean
1 pkg. onion soup mix
1 ½ cubes butter or margarine
¼ cup water

Instructions:

Slice unpeeled potatoes ½” thick. In saucepan, combine soup mix, butter and water. Layer potatoes in 9 x 13” casserole. Top with soup mixture. Cover with foil and bake in preheated oven at 350 degrees for one hour. Uncover last 15 minutes of baking time for more browning. Serves six.

 

*The “Paulist Women’s Club” is now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!

 

Cookbook Cover