Recipe: Pork, Taters and Corn Bake

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 350^o 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.