Peachy Pork Chops Quick And Easy Meal

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Peachy Pork Chops Recipe


Peachy Pork Chops*
Boiled Red Potatoes
“Cool” Veggie Salad*
Bread w/ butter and jam
Butterscotch Pudding Parfaits
     (layers of butterscotch pudding and whipped topping)


Peachy Pork Chops Recipe

4 pork chops
1 10 oz jar peach jam
2 Tbsp. vinegar
1 Tbsp. mustard
1/2 tsp. Worcestershire sauce
Dash of Tabasco sauce

Brown meat and cook until done. Mix and heat rest of ingredients and serve over meat.

“Cool” Veggie Salad

1 head cauliflower, cut into pieces
1 bunch broccoli, cut into pieces
10 oz. frozen peas (peas don’t need to be cooked)
1/4 to 1/2 cup onion


1 cup sour cream
1 cup salad dressing (like Miracle whip)
1 pkg. Hidden Valley ranch dressing mix

Mix dressing ingredients. Pour dressing over veggies and chill overnight. Will keep well in the fridge for several days.



    • says

      Not dumb at all. As a matter of fact I had to ask the same question and I should have put the answer on the recipe. So sorry Evelyn I usually do better. No you don’t have to cook the peas. In a salad like this or something served cold peas are usually just used as is. My mom had a cheese and pea salad she made all the time and would just dump the peas in.

  1. Nancy says

    Just wondering. The amounts of peach jam (1/2 cup); vinegar (1 Tbsp.); and mustard (11/2 tsp.) are different here than in the Dining on a Dime cookbook. Which are correct?

    • says

      I don’t know why you couldn’t. Make sure you cover them so the sauce won’t dry up or burn. I would try it an see. It is just a little faster to do it as the recipe says if you are looking for something quicker.

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