Top with homegrown tomatoes |
Pickling Day supper |
Recipe below
Another recipe whose origins are lost to antiquity. But,
man, is it good.
PORK, TATERS AND CORN BAKE
2 ½ lbs (or so) country style pork ribs or thick-cut pork
chops
3 Tbsp flour
½ tsp garlic salt
2 Tbsp vegetable oil
4 medium potatoes, scraped and cut into thin slices
½ tsp salt
¼ tsp black pepper
¼ C green pepper, chopped fine
½ medium onion, chopped fine
1 16 oz can cream style corn
2 green onions, thinly slices (white and light green parts
only)
1 medium tomato, diced
Preheat oven to 350o Combine pork, flour, and
garlic salt in a freezer bag. Seal bag and shake to coat ribs thoroughly. Brown
ribs on all sides in oil in skillet over medium heat. Drain ribs on paper
towels. Meanwhile, layer potato slices on bottom of a greased 13 x 9 inch
baking pan with sides. Sprinkle potatoes with salt and black pepper and top
with green pepper and onion. Spread cream corn over vegetables. Top corn with
pork in a single layer, Cover and bake for 30 minutes. Uncover and continue
baking until potatoes are tender, about 30 minutes. Top with green onions and
tomatoes.
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