Meat and potatoes. Doesn’t that sound like a Father’s Day recipe for success?
This meal features Pineapple Pork Chops, which are a favorite for the dads and easy on the female cooks as well. Serve them over rice or pasta, then add a side dish of little red potatoes. They are not only healthy, they are easy to cook. Today’s dads seem to prefer these to big baking potatoes that end up swimming in butter, cheese, sour cream, bacon -- you name it.
The pork chops and the potatoes have about the same cooking time which makes it easier to get the food to the table hot and all at once. This is truly “man-food:” meat and potatoes.
For my family, Father’s Day will include my dad, who will be with all five of his children and their spouses, six grandchildren and their spouses, four great-grandchildren. plus a fifth on the way in December. We will all go to church with him on Sunday, so I hope Pastor Couey has about three pews ready for us!
Happy Fathers’ Day to all the dads on their special day.
Pineapple Pork Chops
3 or 4 pork chops, 3/4-inch to 1-inch thick, bone-in or boneless
1 tsp. garlic powder
1 small onion, chopped
1 can (10 3/4 oz.) mushroom soup
1 small can (8 oz.) pineapple chunks or tidbits (do not drain)
3 Tablespoons soy sauce
1 Tablespoon Worcestershire sauce
1/4 tsp. salt
Season pork chops with the garlic powder. Heat about 2 tablespoons of vegetable oil in skillet. Cook pork chops until lightly browned.
In a small bowl, combine rest of the ingredients and pour over pork chops. Bring to a boil, then lower heat and simmer. Cook, covered, for about 30 to 45 minutes. The timing will depend on the thickness of the pork chops.
Serve over bed of white rice or cooked egg noodles.
Garlic Red Potatoes
8 to 10 small red potatoes
1 can chicken broth
1 tablespoon finely chopped garlic
Place potatoes in 3 quart baking dish. Pour broth and garlic over potatoes. Cover and bake at 400 degrees for about 40 minutes. Note: If the potatoes are large, just cut them in half before baking.