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Local Tastes: Smothered Pork Chops and Twice Baked Potato Casserole

Submitted Photo

Smothered Pork Chops

Pork Chops

Green Peppers, sliced

Onions, sliced

Mushrooms, sliced

Swiss Cheese

Flour Dredge:

1/2 cup Flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

Dredge pork chops in flour mixture. Shake off excess coating. Heat 2 tbsp of oil in skillet and fry pork chops over medium low heat.

In separate pan, heat 2 tbsp of oil over medium high heat. Add green peppers, mushrooms and onions and cook until tender.

When pork chops are cooked through, top with Swiss cheese and place in oven at 350 degrees until cheese is melted. Remove and top with vegetable mixture.

Twice Baked Potato Casserole

Potatoes, peeled and cubed

1 pound bacon

1 medium onion, diced

2 cups shredded cheese

1 tsp salt

1 tsp pepper

1 cup sour cream

Boil potatoes until tender then drain.

Cut bacon into pieces and fry. Drain on paper towel. In same pan, sautee onions until translucent.

Mash potatoes and mix in sour cream, 1 cup of cheddar cheese, bacon, onions, salt and pepper.

Transfer to baking dish and bake at 350 degrees for 20 minutes. Add remaining cheese and bake for an additional 10 minutes.

Submitted by Sarah Burhans, Minot

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