Happy mothers day everyone! This weeks post is all about my mum, most of the photos are of her or taken by her, and the recipe is one of my favourites from my childhood. In fact I had to call her to confirm the recipe before I started.
My mum is truly a wonderful person, I don’t think that I can think of anyone that doesn’t like her. She always has a smile and a kind word for others. She has the kindest and most giving person. Her patience always amazes me, especially when mine is far too short, a trait I must have inherited from my father. Thankfully I did inherit her love of baking, and her green thumb. I don’t know where I would be without my mother, quite often I pick her brain almost daily. She has always been my biggest support, encouraging me to chase all of my dreams and when some of those dreams haven’t gone as planned she has been a safe place for me to rest and recover before going back out to chase my dreams. Unfortunately she is a tad bit camera shy so I don’t have as many photos of her as I would like. Now there are lots of photos from my childhood with her but she is the keeper of those photos and today she is around 700km away.
This weeks recipe, as I said earlier, is a classic from my childhood. It was a staple in our fall and winter meals, it is super easy and most important it is delicious. With only three ingredients it is perfect for a quick weeknight dinner.
What you’ll need
4 large bone in pork chops
1 box stovetop stuffing
1 can cream of mushroom soup
salt and pepper
In a large baking dish, place the pork chops, salt and pepper, then pour over the stuffing. Next spoon the cream of mushroom over the pork chops. Cover with aluminium foil and bake covered for 30 minutes at 350. After 30 minutes remove the foil and bake for another 30 minutes. Remove and serve, its that easy.
I hope all of the mothers out there are having a wonderful day, especially my mother.
As always let me know what you think of this recipe.
Until next time,