My husband is out of town on a business trip and I haven't been cooking much at all. However, I wanted some good old southern cooking today, so for lunch we had: Smothered Pork Chops Alabama Style, garlic smashed potatoes, cornbread, Cheating Turnips with Turnip Roots, CLAUSSEN Pickles, sweet tea with lemon, and Krispy Kreme Doughnuts.

SMOTHERED PORK CHOPS ALABAMA STYLE

4 center cut pork chops, rinsed
1 can cream of chicken soup, undiluted
1/2 cup white wine
1 onion, sliced into thin rings
self-rising flour
garlic powder
onion powder
black pepper
thyme
seasoned salt

I used our electric skillet for this dish. Set the temperature to 350 degrees and add 1 T. vegetable oil. Salt and pepper the pork chops. Mix the flour with onion powder, garlic powder, and thyme. Put this mixture into a plastic bag. Add the chops one at a time and coat thoroughly with this flour mixture. When the vegetable oil has reached 350, add the chops, making sure that they are not crowded. Remove the chops when browned on both sides. Add the cream of chicken soup, white wine, and the sliced onion. Put the pork chops back into the electric skillet and let simmer for 1 1/2 hours. Remove the lid periodically to make sure that the chops are not scorching. Serve the chops with mashed potatoes and the delicious gravy.

CHEATING TURNIPS WITH TURNIP ROOTS

3 turnip roots, peeled and thinly sliced
1 pkg. frozen turnips with our without roots
1 T. vegetable oil
Seasoned salt
pinch of sugar

Put the turnip roots, frozen turnips, vegetable oil, seasoned salt, and sugar into a large pot. Pour 1 1/2 cups water over the turnips. Place on the stove and allow to come to a boil. Let boil for 5 minutes, reduce heat to simmer, and cook for 30-40 minutes or until the turnip roots are transparent and the turnips are done. Serve with cornbread.

Happy Sunday!