Monday Dinner

In the south is all about fried, smothered, and covered. If you have ever been to Waffle House you might know what I'm talking about.

My kids have this new found thing to not like vegetables, and that's weird for any southern kid, but it happens. Needless to say I have found ways to dress them up and make them a little more appealing to my children.

Butter Cinnamon Carrots

1 Bag Raw Baby Carrots (I use the Kroger brand)

1/4 Cup Butter (REAL butter please) 

Cinnamon to taste (I normally use 1-3 Tablespoons

Boil your carrots in water

Add in Butter and Cinnamon when brought to a boil

Boil until tender to your likin'

Whole Carnal Corn

1-2 Cob's Real Corn (I get mine from a market here in town)

1/4 cup butter (REAL please!)

Salt to taste

I normally wash and peal my corn first. 

Take a knife and cut corn off of cob and put into pot

Boil until cooked 

Add Butter and Salt if desired

Smothered, Creamy, Covered Pork Chops

Two Pork Chops

1 Egg

1/4 Cup Milk

1 Cup Flour

1/4 Cup Vegetable Oil

1 Can Cream of Mushroom soup

1 Can of Milk (using cream of mushroom soup)

Thaw Pork Chops

Beat 1 egg and add 1/4 cup milk to egg mixture

Cover Chops in egg mixture and then flour mixture

Cover skillet with vegetable oil and let sit for 2 min on Med.

Add Chops to skillet and fry until golden brown on top sides

Add 1 Can Cream Of Mushroom Soup and 1 Can Milk

Stir soup 

Let Chops cook until white and tender middle.

SERVE!