Butter Crumb Pork Chops, Maple Glazed Sweet Pototoes, Creamy Succotash with Bacon, Thyme & Chives

Butter Crumb Pork Chops

1 cup crushed Ritz crackers
1 tsp minced garlic
Pepper
2 eggs, beaten
1 tbsp water
4 pork chops
1/4 cup butter

Preheat oven to 375^ F. In a shallow bowl, combine the garlic, pepper, eggs and water; mix well. Put the cracker crumbs in a separate shallow bowl. Dip the pork chops in the egg mixture and then in the cracker crumbs until well coated. Place the chops in a 9x13" pan. Place chunks of butter around the chops. Cover with foil and bake 40 minutes. Remove the foil and bake 15-20 minutes more or until the chops are completely cooked and tender. (Adapted from allrecipe.com's "Famous Pork Chops")

I did not like these...the crumb/breading was mushy, even though I even ran the pork chops under the broiler for the last few minutes of cooking trying to crisp them up.


Maple Glazed Sweet Potatoes

2 large sweet potatoes, peeled and sliced 3/4-inch thick
4 tbsp butter, melted
Pinch salt
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp cinnamon

Place the potatoes and butter in a 9x13" pan in an even layer. Cover with foil and bake 30-40 minutes or until potatoes are tender. Combine salt, syrup, brown sugar and cinnamon. Remove foil from pan, and drizzle syrup mixture over potatoes. Return to oven, uncovered for 15-20 minutes longer. (Adapted from allrecipe.com's "Maple Glazed Sweet Potatoes")

I didn't like these either....they were like Wanna-Be Candied Sweet Potatoes only with a vastly inferior, very runny "sauce".


Creamy Succotash with Bacon, Thyme & Chives

4 slices thick cut bacon, cut into 1/2" pieces
1/4 cup finely chopped onion
14-oz pkg frozen Fordhook lima beans
1/2 cup water
Salt & pepper to taste
10-oz pkg frozen whole kernel corn
1/2 cup half and half
1/2 tsp dried thyme
2 tsp fresh snipped chives

Fry the bacon over medium-high heat in a large skillet until crisp. Remove from pan with a slotted spoon to a paper towel lined plate. Pour off all but 2 tbsp bacon drippings. Add onions and saute until tender, about 5 minutes. Add lima beans, water, salt and pepper and bring to a boil. Reduce heat and simmer, covered until cooked. Stir in corn and thyme and simmer 5 minutes. Stir in half & half and heat through. Serve topped with bacon and chives. (Adapted from allrecipe.com's recipe by the same name)

And I didn't like this either, but John did. I prefer plain, old regular Succotash...hold the cream!