Week 42

Pork Chops & Texas Potatoes

Notes: This is the second of the “fusion recipes”, the other of which was Baked Italian. The similarities of Pork Chops & Potatoes and Texas Potatoes were too great to not make them together!

Lessons:
1. Both recipes bake at the same temperature for the same amount of time, what luck! Although, to be honest, most of the recipes in the family cookbook bake at 350°.
2. I noticed that making both recipes together actually filled in some gaps in each. Mainly in quantities.
3. The beauty of this recipe, as I’m sure you’ll remember from Pork Chops & Potatoes, is that it’s not quite a casserole, but rather a meat on top of a side dish, which is even more true in this version, considering the side dish nature of Texas Potatoes.
4. I may actually have to crush more cornflakes than the recipe calls for, because both times I made the cornflake topping, it didn’t seem to cover the top as well as I remember it being.
5. I had a choice on which “cream of ________” soup to add to this recipe, so I chose the cream of celery instead of cream of chicken so as to not interfere with the pork flavor.

Final Analysis: It was interesting being able to taste the components of both recipes in this one. I had to think about it a little bit, but I could pick out the distinctive flavors from each. I may have to adjust the layering of the potatoes, pork chops and corn flakes so that something actually sticks to the top of the pork chops, like in the Pork Chops & Potatoes recipe. They can’t all be winners right out of the gate, but this was a first place with an asterisk.

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