In an attempt to clean out some of my magazine scraps, I came across a recipe I thought might be a success. Boy was it!

This is a great recipe for when you are “country hungry” as Mamaw says.

Like many slow-cooker recipes,  you do have to do a little prep work before you turn on your pot.

As you know, we like pork chops at our house. The name of the blog should let you know that! I usually buy the boneless chops. They are usually the ones that are on sale. The bone-in meats tend to have a bit more flavor to them though. This recipe calls for bone-in pork chops. I found some on sale, so ta da, I tried this recipe.

Pork Chops and Field Peas

1 (16 ounce) package of frozen field peas with snaps, thawed

1 1/2 tsp dry mustard

1 tsp salt

1/2 tsp garlic powder

6 (1 inch thick) bone-in pork chops (about 3 1/2 pounds)

1/2 cup flour

2 Tbsp vegetable oil

1 large sweet onion, sliced

1 (10 1/2 ounce) can condensed chicken broth

1. The first thing you need to do is take your peas out of the freezer. Mine weren’t completely thawed. They turned out just fine.

If you want, you can go ahead and dump them in your crock pot. I used on of those handy-dandy crock pot liners. If you don’t use one, you will need to lightly grease your pot.

2. Mix the mustard, salt and garlic powder together. Rub the mixture all over your chops. Then you dredge the chops in the flour. The recipe called for 6 pork chops. I only had 4.

3. Cook the pork chops in hot oil over medium-high heat 3-4 minutes per side until browned. You just want to get some good crustiness on the outside. They will cook the rest of the way in the crock pot. Only cook a couple of pieces at a time. It is never good to crowd your meat.

Save the drippings in the pan.

4. Saute´ the onion in the hot drippings over medium-high heat until tender.

Add the chicken broth, and cook 2 minutes, stirring to loosen the goody from the bottom of the pan.

5. Put the browned pork chops in the crock pot on top of the peas.

Now, add the onions.

Don’t forget the broth.

6. Cover and cook on LOW 6 hours.

In the mean time, make your mashed potatoes–yum!

The meat just fell off the bone. Consider that a warning! We had to pick some bones out of the peas, so BEWARE!

The rolls were frozen Rhodes dinner rolls. All you have to do there is let them rise then pop ’em in the oven!

This was an EXCELLENT dish! Katie thought it was funny that I was making dinner right after breakfast.

Next time I may try this with the boneless chops just to see how it does.

Critics’ Corner

Chip: I come from a long line of pork chop aficionados. I grew up eating the finest pork chops in the western world. Now, I don’t want to overstate my view of this particular meal, but it may have been the finest pork chop dinner I’ve ever had.

Megan: The word “meal” cannot describe this dish adequately. Rather, it is a superb work of artistry!

Katie: That has been one of the best meals that I’ve had in a while! It was just sooo good!

Well, we’ve survived back to school!
I have had a little more time to try out some new recipes this week. So, I thought I would try some things I have pinned on my Pinterest board. However, I did not take any pictures. I wasn’t really planning on blogging about these, otherwise, I would have taken pictures.

I really like Pinterest. I like seeing and saving all the fabulous ideas out there. Unfortunately, a lot of the recipes that folks seem to rave about have been duds, in my book. But, I try more anyway.

The first one is a Chicken Tetrazzini recipe. I actually pulled this one out of a Southern Living while cleaning out some magazines. I did a quick search on the SL website, so I could add the recipe to my Pinterest board. Yes, I actually threw away the magazine page . It felt so good!


I liked this. I thought it was a little bland though. I think next time I’ll add a little more salt and possibly some more white wine. Everyone else seemed to like it just like it was. The kids even asked for it in their lunches.

Critics’ Corner

Chip: The spaghetti tastes like chicken.

Megan: More please.

Katie: The chicken was great! It’s got to be one of my favorite dishes.

I pinned this recipe for Beef Negimaki because I really liked the idea of cooking everything together in a little packet on the grill.


Well, I didn’t use the grill my first time out on this one. The recipe calls for instant brown rice. I already had slow?(what is the opposite of instant?) brown rice. I cooked the meat in the oven. One of the ingredients is hoisin sauce. I’ve never used hoisin sauce. Our little Walmart sure didn’t have any. I had to look up a recipe on-line. Basically, I mixed together soy sauce, honey, peanut butter, garlic, olive oil, rice wine vinegar, and sesame seeds. How much? I don’t know. Until it looked right. I guess I did okay  because it tasted yummy!

Critics’ Corner

Chip: Excellent! Meat is good food.

Megan: This is a highly acceptable addition to our Chinese Buffet.

Katie: Awesome, awesome, awesome! The meat roll was awesome! Did I say it was awesome?

I have to admit I have never thought to put ribs in the crock pot.


They were so tender! The meat just fell off the bone. That was good and bad. Good because it was so tender. Bad because it was kinda’ hard to get out of the crock pot to put on a broiler pan. It was also a little hard to pick up to eat. Don’t get me wrong, we ate it just fine! I may have gotten the wrong kind of meat. I may have let them cook a little too long. Oh, well, they were delish! I’ll tell you what I really  liked about this recipe. You know how when you cook meat in the crock pot you almost always have to brown it first? This one called for the browning after the cooking! I really liked that. I mean, usually the whole reason you are using the crock pot to begin with is to save time on a busy night. Who wants a busy morning of browning meat?!

Critics’ Corner

Chip: The most tender BBQ I’ve ever eaten. So tender I couldn’t hold it without it falling apart. True story.

Megan: A tender meat candy.

Katie: The barbecue was phenomenal! What more can I say?

Well, that’s what new at the table this week!

I have a Pinterest board for Pork Chop Tuesday items. I call it My Own Stuff. I may rename it to Pork Chop Tuesday. Anyway, you can check it.

Have you Liked the PCTuesday Facebook page yet? Be sure you do that. There is more there than what is on the blog!

Okay, that isn’t really the name of this soup. It is really called Tomato Basil Parmesan Soup.

Here is the friends and family explanation…

A couple of weeks ago, my friend Cathy called and asked it I wanted some fresh basil. Cathy is a professional farmer for Bonnie Plants. I hope to have a complete post about her farm one day. It is incredible. Of course, when she told me to come over, I wasn’t thinking “do a blog post”. I was thinking “get some fresh basil”. I didn’t even think to take my camera.

She had to trim back her basil plants and hated to just throw it away. Lucky me!

She sent me home with two Walmart sacks full of basil! The smell was incredible!

I had recently seen a recipe for this soup on Pinterest. Chip LOVES tomato basil soup, so I really pinned it for him.

The website, 365 Days of Slow Cooking, looks like a place I need to investigate further! Mmmmm.

Be sure you go to the link. She has listed a crock pot version and a stove top version.

Here is her crock pot recipe:

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

I guess I made either the “crock top” or “stove pot” version.

I failed to read the recipe again before I went to the store. I left Cathy’s farm with a car full of basil and assumed I had the rest of what I needed. By now, it was about 2:00, and I had not even started chopping. The recipe say 5-7 hours on low!

I finally read the recipe carefully. I had thought I might need tomatoes for the soup, so I picked some up at the store. Well, it called for CANNED tomatoes! I could have used the fresh. However, this past Christmas, my mother-in-law held up a Kroger store got some really good deals on canned goods at Kroger. She brought me boxes and boxes of diced tomatoes, chicken broth, beef broth, green beans, and more!

When I went to get the carrots out to start chopping there were no carrots to be found. Ugh! I was not about to make another trip to Walmart! So, I called my neighbor, Kim. Luckily, she had some baby carrots. I guess I could have made it without the carrots. Fortunately Kim saved the day!

Now are you seeing why I called this Friends and Family Soup?

I followed the directions, mostly. I dumped the ingredients in the crock pot and set it on HIGH for about 3 hours.

I made the roux in a large pot rather than a skillet. I added the ingredients like the recipe said.

I did not put it back in the crock pot. I just left it on the stove.

The soup had chunks of tomato in it. I didn’t think the kids would go for that. So, I pulled out my emersion blender, also a Christmas gift from the in-laws, and went to town.

It worked GREAT!

Just look at this soup!

Oh, my word! It was so yummy!!!

No one even complained that we were eating soup when it’s 80˚ outside. Everyone loved it!

You MUST try this one!

Critics’ Corner

Chip: It was like a bowl of liquid Italy. This is my new favorite Tomato Basil soup, even better than the soup at la Madeleine. (The link for la Madeleine didn’t really show up. Click on it anyway, it’s there.)

Megan: Soup, good!


            Dear Mom,

                        Please stop making such good food. I’m running out of comments!

            P.S.(just kidding!)

 Katie: I love el soup-o! I approve this…deliciousness! (Puss In Boots voice!)