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PORK CHOP DINNER

Pork Chops
Homemade Applesauce
Champagne Mustard Mashed Potatoes
Clam Chowder
Chai Bubble Tea
 

Pork Chops
4 pork chops
3 eggs, beaten well
1 cup flour
2 cups crackers, broken into crumbs
1 cup vegetable oil
Salt

Preheat oven to 375 degrees. Set up your breading station: Place the flour, eggs and cracker crumbs in three individual bowls. Season the pork with salt; dip the chops in flour, then eggs, then crackers. Heat the oil in a large pan; add the chops and cook each side on medium heat until golden brown. Place the chops on a baking sheet and bake for 10 minutes.

Applesauce
8 fresh apples
1 teaspoon salt
2 cups water

Peel apples and cut into small chunks. Combine apples with salt and water and cook until very soft, about 20 minutes. Drain water and process apples in blender until smooth. Serve hot or cold.

NOTE:  I add a bit of sugar and cinnamon for flavor.

Champagne Mustard Mashed Potatoes
1 cup instant mashed potato flakes
3 cups milk
2 tablespoons champagne mustard

Heat the milk until very hot. Slowly add the potato flakes to the milk and mix well so no lumps form. Add the champagne mustard and salt to taste.

Clam Chowder
2 cans minced clams, strained and rinsed well
2 cans chicken corn chowder
1/2 onion, diced
2 carrots, diced
3 stalks celery, diced
1/4 cup vegetable oil
1 cup cheese popcorn

Strain the chicken corn chowder into a bowl, saving the broth and discarding the vegetables. Cook the fresh vegetables in vegetable oil until tender. Add the soup broth and the clams; simmer for 10 minutes to incorporate the flavors. Garnish with cheese popcorn to taste.

Chai Bubble Tea
6 chai teabags
1 box gelatin dessert
4 cups milk

Prepare gelatin dessert following directions on the box; refrigerate. Bring milk to a boil and remove from heat. Add teabags to milk and steep for about 15 minutes; remove teabags and refrigerate milk tea. Cut prepared gelatin into small cubes and add a tablespoon to each glass. Top each glass off with the cold milk tea.