Pork Chops in Sour Cream

Originally from Kelly Mortenson

Adam's aunt Kelly gave me this recipe at my wedding shower as part of a recipe collection from the family. I didn't think it looked that great so didn't try it for over 2 years. I finally made it because I didn't know what to do with some pork chops one night. This has now become mine and Adam's favorite way to eat pork chops... it is SO good!!!!

4-6 pork chops
1/2 c water
2 T brown sugar
2 T finely chopped onion
2 T catsup
1 clove garlic, minced or pressed
1 beef bullion cube or 1 t bullion granules
2 T flour
1/2 c sour cream

In large skillet, brown pork chops in small amount of oil. Add 1/2 water, brown sugar, onion, catsup, garlic, and bullion. Cover; simmer 30-40 minutes or until tender. Remove chops to serving platter, keep warm.

In small bowl combine flour with 1/4 c water; slowly add to cooking liquid left in pan, stirring constantly until thickened. Stir in sour cream, heat through-DO NOT BOIL!

Return chops to keep warm or serve immediately. Serve sauce over chops.

Kelly's note on the recipe says, "It's really good!" and I wish I would have listened sooner!!

Toffee Apple French Toast

This recipe really does need to sit overnight... I tried to do it all in one morning and the texture wasn't right, but the flavor was awesome. It's like dessert for breakfast! It also halves really well. a half recipe feeds 4 pretty easily.

8 c cubed french bread (1 large or 2 small loaves)
2 med tart apples, peeled and chopped
1 pkg (8 oz) cream cheese
3/4 c packed brown sugar
1/4 c sugar
1 3/4 c milk, divided
2 tsp vanilla, divided
1/2 c English toffee bits
5 eggs

Place half bread crumbs in greased 9 x 13 baking dish; top with all the apples. In a bowl, beat the cream cheese, sugars, 1/4 c milk, and 1 tsp vanilla until smooth; stir in toffee bits. Spread mixture over the apples. Top with remaining bread. Beat the eggs and remaining milk and vanilla until blended; pour over bread.

Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 for 35 to 45 min or until a knife inserted near center comes out clean.

I have this sitting in the fridge now... I am going to try and freeze it for this weekend and see if it still turns out... I'll report back!