In view of the fact that Facebook, Pinterest, and any good Google search will inundate you with a bazillion Thanksgiving ideas, I have decided not to post Thanksgiving recipes this year. I may repost some from last year throughout the week.

Yay, me! I finally did it! I cooked something I pinned! All that time I spent on Pinterest was not in vain, after all. ;) Recently, while pinning happily away, I came across several pins from Sweet Tea and Cornbread. I took one look and realized that here were pins that could actually be used, as opposed to most of the fantasies on my boards. There's nothing I like better than finding another blog to follow, so I hopped right on over, made myself at home, and started following and pinning. Dinner was looming on the horizon, so I decided to try this recipe. Now, if you've been following this blog for any length of time, you already know that I cannot follow a recipe to the letter. I always end up making changes. Not because I think I know more, or because my way is better, but because, to be perfectly honest with you, I like to play in the kitchen. So, her original recipe is wonderful, and I suggest that you try her way as well as mine. Either way, it's good! :)

FARMER'S PORK CHOP SKILLET
Adapted from Sweet Tea and Cornbread

4 boneless pork chops
4 medium size potatoed, peeled and quartered
2 carrots, peeled and cut into thirds
1/2 yellow onion, peeled and sliced into rings
1/2 red onion, peeled and sliced into rings
1/2 red bell pepper, sliced into rings
1 packet of chicken gravy mix
2 cups water
Kroger All-Purpose Seasoning
1 cup all-purpose flour
2 Tbsp Crisco

Season the flour with 2 tsp of Kroger All-Purpose Seasoning. Dredge the pork chops in the flour while heating Crisco in Dutch oven. Brown the pork chops on both sides. Sprinkle with a little more Seasoning.

Add the potatoes, carrots, onions, and bell pepper rings. Sprinkle mixture with additional Seasoning. Stir together the gravy mix and water. Pour over mixture. Bring to a boil; reduce heat. Cover and let simmer for 1 hour or until potatoes and carrots are tender.

music to cook by