Food Friday: Porkchops with Apple Slices & Party Potatoes
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.



Porkchops with Apple Slices


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


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.




Party Potatoes


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


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