Food Memories – Peasant Style Pork Chops

Peasant Style Pork Chops
Today’s Food Memory is courtesy of my pal Jim.  I think it is a perfect example of how food can help us keep alive the memory of those that we loved and lost.  I love you Jim and I like to believe that every time you make this dish, your dad is there sitting at the table with you.

Peasant Style Pork Chops

OK – here’s the story.  When my mom was sick back in the late 80’s, my dad HAD to learn how to cook, so he found all sorts of recipes that he experimented with ALL of the time.  Some sucked…and others would be INCREDIBLE!  This was my favorite.

EVERY time I would come home for dinner from college or even after I moved out and came home, this was the dinner he made.  My mom found the recipe about a year after he died.  I now make it with such FOND memories of the greatest man I ever knew.

John Hoyas’ Peasant Style Pork Chops

BAH Note: Jim didn’t specify bone in or boneless chops so I used thick cut, boneless loin chops.  I had to ask him about Irish potatoes and he said, “I think they are smaller than Idaho but larger than red. I’ve just used Idaho myself and then you only need two big ones.”  I used golden mushroom soup instead of plain cream of mushroom.  But that’s just me, I’m a golden girl.  And yes, you should expect that anything that has a can of cream soup and 1 1/2 cups of sour cream is going to be rich.

  • 4 loin or shoulder pork chops
  • flour
  • 1 clove garlic, minced
  • salt and pepper
  • vegetable oil
  • 4 Irish potatoes, sliced (we like to leave on the peel)
  • 2 large onions, sliced
  • 1 1/2 cups sour cream
  • 1 can of cream of mushroom (or for me he would always use cream of celery!!) soup
  • 1/2 tsp of dry mustard
  • 1 1/2 tsp salt

Trim excess fat from chops and roll in flour.  Brown chops and garlic in small amount of oil over medium heat.  Season with salt and pepper.

Place potatoes in a 13×9 inch casserole dish.  Top with chops.  Separate onion slice into rings and arrange over chops.

Blend sour cream, soup, salt and mustard.  Pour over potatoes, chops, and onions.  Cover with foil and bake 1 1/2 hours @ 350.  Add 1/2 hour @ higher altitudes!!

{printable recipe}

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2 Responses to Food Memories – Peasant Style Pork Chops

  1. I thought I was the only person on the planet who had nostalgic love for cream of celery soup! Thanks, Jim, for the story and the recipe!

  2. Wendi says:

    This recipe is a testament to my friendship with Jim and my commitment to post these memory recipes exactly as they turn out because this was not a big hit with us.

    I love you Jim but the next time I’m in Denver and you’re making pork chops for dinner, how about we pick up a box of Shake n Bake?

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