Disclaimer---Betty Crocker I am not! Fortunately I have a husband who has NEVER complained about any meal I've set before him, NEVER.
Not sure this is exactly what Blessed With Grace had in mind when she started her Tempt My Tummy Tuesdays. But, it's a Carnival and I am going to ride the Tilt a Whirl today.
Meal planning has never been one of my favorite things to do. I can cook. I can probably cook well. I choose not to. I wish I could cook and bake like her. Hell, if she lived closer I would pay her to cook for me. For some reason everything I cook tastes horrible to me. I think I have bad taste bugs or something. This is why just about every day around 4-ish I'm scratching my head, foraging around the fridge and pantry wondering what to make for dinner.
Yesterday was no different here on The Avenue. I was distracted. Come on, I'm sure it's happened to you. There are blogs to read and people to stalk and games to play on Facebook. And...oh look...a squirrel. Then it started getting darker, because well, it's been dark for 3 months here in J-town, but it started getting even darker and I knew it was almost dinner time because my tummy was rumbly. So I had to peel myself away from the computer and start the dreaded task of meal preparation.
Luckily there were some pork chops thawed, off to find the Shake and Bake and....crap, no Shake and Bake. Now what? It's too cold to slap those babies on the grill. I could go back to the computer and search out a recipe, but I would surely jump from one site to another and then it would be midnight and my tummy would still be hungry. And then the light bulb went off and I had a great idea! So I'm going to share this original Megryansmom recipe with you here today.
- Take the thawed pork chops out of the fridge, open the package and remove each pork chop from the package and run under cold water to rinse off the trichinosis germs. Place pork chops in a single layer in a 13 x 9 baking dish. Mine is white, Pyrex maybe, I bought it for $1 at a garage sale. I love it.
- Now for the secret ingredient so these suckers won't shrivel up and turn into shoe leather in the oven. One big can of Bush's Baked Beans, any flavor. Mine were Homestyle. Shake the can. That's so the beans don't stick to the bottom of the can and you have to dirty another utensil to scoop them out. Open the can using your can opener. Now carefully dump the entire contents of the can on top of the pork chops. Make sure they are completely covered so that a little part of them doesn't dry up.
- Now carefully tear off enough aluminum foil to fit the baking dish and cover the entire dish.
- I knew I forgot something, the oven isn't preheated, oh well, no one will know the difference. Just turn the oven on now and place the baking dish on a rack in the oven. 45 minutes sounded about right. Set the timer and go back to Facebook or Twitter. But keep thinking 30 minutes. I'll tell you why in just a minute.
- OK 30 minutes into the baking. Go back into the kitchen and pull out some Romaine lettuce and 2 tomatoes. Chop that up into something that resembles a salad and place that and 2 bottles of salad dressing on the table. Add silverware and napkins. Pour yourself some milk and grab some water for the hubs.
- The oven timer should be going off just about as the garage door is opening and VOILA. Dinner is served.
Don't forget my giveaway here.