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CROCK POT HONEY SOY PORK CHOPS

Crock Pot Honey Soy Chops TSLCThis recipe is so easy in the crock pot and is great with the gravy served over mashed potatoes, rice or even noodles.  An easy comfort food meal your family will enjoy.

4 to 6 pork chops (I used bone-in center cut but you could use any chops)

1/2 cup flour

1 tablespoon Montreal Steak Seasoning, Optional

1/2 teaspoon black pepper

4 tablespoons cooking oil

1 green pepper, seeded and sliced

1 medium onion, peeled and sliced in rings

1 (14.5 ounce) can diced tomatoes, undrained

1/2 cup water

1/3 cup honey or 1/2 cup brown sugar

1/3 cup soy sauce

Combine flour, steak seasoning and pepper in a brown bag or shallow pan.  Cover chops with flour.  Brown in oil on top of the stove.  Place pork chops in crock pot with sliced green pepper and onion rings on top.  Combine tomatoes, water, honey and soy sauce and pour over the top.  Cook on low 6 to 7 hours or high 3 to 4 hours.  Makes 4 to 6 servings.  Enjoy!

Note:  I don’t add salt to this recipe because the soy sauce makes it salty enough for us. You can add more salt if you want.

If you like this recipe, you might also like my recipe for Oven Baked Pork Chops

Crock Pot Honey Soy Chops - TSLC

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CABBAGE, BACON AND POTATO SKILLET

Bacon Cabbage Skillet - TSLCThis Cabbage, Bacon and Potato Skillet is a quick and easy comfort food dish.  We love cabbage and adding bacon and potatoes just makes this vegetable even better.  You can’t beat this with a big old hunk of cornbread on a cold night.

5 to 6 slices bacon

3 tablespoons olive oil or leftover bacon drippings

4 carrots, scraped and thinly sliced

1 onion, peeled and chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cumin

1 teaspoon turmeric

4 tablespoons butter (Optional)

1/2 head cabbage, chopped or shredded

4 to 5 potatoes, peeled and cubed

Cook bacon, remove from skillet,  drain and set aside.   Saute onions and carrots until tender in bacon drippings or olive oil.  Stir in butter,  cabbage, salt, pepper, cumin, and turmeric.  Cook uncovered about 20 minutes on medium heat stirring a couple times. Add potatoes, cover and simmer until potatoes are cooked or about another 20 minutes.  Crumble bacon slices on top before serving.  Makes 6 to 8 servings. Enjoy.

Click here for cornbread recipes on the website.

Bacon Cabbage Skillet

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BAKED BLACK-EYED PEAS AND SMOKED SAUSAGE

Baked Black-Eyed Peas and Smokied Sausage TSLC - CopyThis recipe for Baked Black-Eyed Peas and Smoked Sausage goes great with some cornbread, turnip greens and boiled eggs. Don’t forget the sweet tea!  Southerners love their black-eyed peas and this family loves them, too.  You can make this with dried, frozen or canned black-eyed peas.  I made this recipe with the dried cooked peas.

1 1/2 cups dried black-eyed peas, (cooked according to package directions) or two 14 ounce cans, undrained.  or you could use frozen peas.

1 small onion, chopped

1/2 cup brown sugar

1 tablespoon spicy brown mustard

2 tablespoons tomato ketchup

1 tablespoon molasses or syrup

1/2 cup chopped green pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 pound smoked sausage, sliced in rounds

Cook dried peas according to package directions leaving about 1/2 cup of the soup and draining the rest.  Add the chopped onion, brown sugar, mustard, ketchup, molasses, salt, pepper and sausage. Stir all ingredients together in a 2 quart baking dish and bake covered in a preheated 350 degree oven for 30 minutes.  Remove cover and bake another 15 minutes. Makes 6 to 8 servings. Enjoy!

Baked Black-eyed Peas and Smoked Sausage - TSLC

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SAUSAGE MINESTRONE SOUP

Smoked Sausage Minestrone Soup - TSLCThis Sausage Minestrone Soup is great any time. Just add your favorite grilled cheese, muffins or cornbread for a meal.  You could substitute chicken or just about any meat in this soup. We love it on a cold day because it is such comfort food.

1 (16 ounce) package smoked sausage, cut in rounds

1/4 cup butter or 4 tablespoons

1/2 cup chopped green pepper

1 medium onion, peeled and chopped

1 cup chopped celery

1 cup chopped carrots

1 (15.25 ounce) can black beans, rinsed (could use kidney beans, chili beans or just about any kind of beans)

2 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons Worcestershire sauce

1 1/2 cups rotini pasta, uncooked (could use macaroni or shells)

Brown the sausage, green pepper, onion and celery in the butter in a skillet on top of the stove.  Remove and add to your soup pot along with carrots, beans, chicken broth, tomatoes, salt, pepper and Worcestershire sauce.  Bring to a boil, cover and turn down to simmer for about 30 minutes or until carrots are cooked.  Add the pasta and cook for another 10 to 12 minutes until pasta is tender.  This soup keeps well in the fridge for several days and is good reheated.  Makes about 10 to 12 servings. Enjoy!

You can find other soup recipes here: Soups and Stews

Our new cookbook, Sweet Things,  makes the perfect gift.  Click here to purchase: http://thesouthernladycooks.com/about/shop/

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