Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today for lunch we had: Chinese-Style Pork Chops, new red potatoes steamed in their jackets, fresh Florida snap beans, steamed rice, fresh tomatoes, fresh strawberry shortcake, Cracker Barrel's Fried Apples, sweet tea with lemon, and croissants--which were bought at Winn-Dixie.

I had forgotten that I had made up this recipe about a year ago. While looking through the TKL Archives, I found it.

LOST/BUT NOW FOUND/CHINESE PORK CHOPS

4-6 center cut pork chops
2 cloves of garlic, minced
1 chopped onion
2 T. olive oil

Put the olive oil into a large skillet and heat until the oil is hot. Place the garlic and onion in the skillet with the olive oil and cook. Add 1/4 cup white wine and the pork chops. Season the pork chops with the spices that you like. We like--rosemary, sage, black pepper, and seasoned salt. Add the pork chops to the hot oil and brown them on both sides. Place 1 T. flour into the cooking bag. Put the browned pork chops into a Reynolds' Cooking Bag. Add 1 red pepper, sliced into rings and one onion, sliced into rings with the chops. Make glaze.

ALABAMA-STYLE GLAZE

1 jar sweet and sour sauce
1/2 cup apricot-pineapple preserves
2 T. soy sauce
1/2 cup orange juice.

Stir this mixture together and pour over pork chops/vegetables. Make sure to prick about 6 holes into the top of the cooking bag. Cook at 325 for 1 hour 15-1 hour 30 minutes. Serve the glaze over the rice.

FRESH SNAP BEANS

1 lb. fresh snap beans, remove strings and snap into small pieces
2-3 T. vegetable oil
pinch of sugar
seasoned salt

Add the mixture together in a saucepan. Cover the beans with water. Cook until the beans are tender, but not mushy. NEW RED POTATOES COOKED IN THEIR JACKETS

Take 12-14 red medium potatoes and scrub. Put the potatoes into a saucepan with enough water to cover them. Add 1-2 pats of butter. Add seasoned salt. Cook until potatoes are done--about 30 minutes. Serve
with fresh snap beans.Happy Sunday!