Editor’s note: The Oct. 10 edition of The West Virginia Daily News posted Ronee Decanio’s cannoli recipe with incorrect information in our paper and e-edition. This was an error made by the Daily News, and we apologize for any confusion. Readers are invited to view the correct recipe at https://wvdn.com/46367/
Back in the day we didn’t have “open floor plans” where you and your guests could be in the same room. So, this was one of my go-to company recipes. I love preparing ahead or having a dish that takes a while to cook. It gave me the time to actually hang out with my friends and family. I know how expensive meat is right now, so if this is a budget buster, just wait for a sale on chops. It will be well worth the wait.
BAKED PORK CHOPS
Preheat Oven: 350° Serves: 8-10
8-10 Center Cut Pork Chops (I use the boneless)*
1 Large Jar of Sweet or Hot Cherry Peppers**
1-2 Cups Italian Breadcrumbs
Coat the pork chops with the breadcrumbs. Quick fry them to brown. In a 9 x 13 pan, place a little water on the bottom, place the chops on top of the water. Strain the peppers and cut in half – you can remove the seeds if you choose but keep the jar liquid. Place the peppers on top of the chops. Remove about 1/2 of the juice from the jar and replace it with water. Mix well and pour the mixture over the chops. Cover the pan tightly with tin foil and bake in a 350° oven for about 3 hours. When the chops are very tender and soft, they are done. Check after 2 hours.
Serve with rice or mashed potatoes or spaghetti.
*If you don’t use the thick chops, reduce the time in the oven.
**Since I don’t like hot peppers, I choose to use the sweet. You can mix them as well.
This page is available to subscribers. Click here to sign in or get access.