Church Supper Chops Recipes

CHURCH SUPPER HOT DISH

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In same skillet, saute potatoes, celery, carrots, green pepper and onion in butter 5 minutes. Add water; cover and simmer 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended. , Sprinkle half the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.

LICK YOUR CHOPS SUPPER

Steps:

• Preheat the oven to 375 degrees F.
• Put the potatoes and parsnips in a medium pot and cover with water. Bring to a boil over medium heat, salt the water, and cook until tender, 15 to 18 minutes. Drain and put them back into the hot pot. Mash with the milk and salt, pepper, and nutmeg to taste. Add the cheese and stir until melted.
• While the potatoes and parsnips come to a boil, rub the chops with lots of salt, pepper, and sage. Heat the extra-virgin olive oil over medium heat in a large oven-safe skillet. Add the garlic and saute for 3 minutes, then remove the garlic with a slotted spoon and raise the heat to medium-high.
• Add the chops and brown on both sides, about 5 to 6 minutes. Add the vermouth or wine to the pan and transfer to the oven. Cook the meat through for 7 to 8 minutes more. While the meat cooks, bring a couple of inches of water to a boil over medium heat and salt the water. Add the broccolini and cook for 5 to 6 minutes, then drain. Arrange the chops on 4 plates. Add the butter to the pan and whisk it into the pan juices, then spoon the sauce over the chops. Serve with the mashed potatoes and parsnips and the broccolini alongside.

STUFFED PORK CHOPS - ALL SAINTS EPISCOPAL CHURCH - LONGMEADOW

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
• Salt and pepper inside and out of chops. Set aside.
• Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
• Add parsley, sage, salt, and pepper.
• Add parsley mixture to bread and mix thoroughly, adding water as necessary.
• Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
• Stand on bone end and bake for 1 hour or until well done.
• Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.

CHURCH SUPPER POTATOES

Steps:

• Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. , In a bowl, mash potatoes and garlic with the cream cheese and butter. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach. Stir just until mixed. Spread into a greased 2-qt. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Top with remaining cheese; bake 5 minutes longer or until the cheese is melted.

CHURCH COOKBOOK PORK CHOP CASSEROLE

Steps:

• Heat oil, garlic, and Worcestershire sauce in a large skillet. Dampen chops and treat with tenderizer. Sprinkle chops with salt and pepper. Add chops to skillet and brown on both sides. Peel and slice potatoes and onions. Layer potatoes and onions in a lightly greased casserole dish. Place the chops on top. Cover with 1/2 cup water. Cover and bake at 350 degrees for one hour. Salt and pepper to taste.