Russian Pork Chops & Broccoli Cashew Salad

Russian Pork Chops

4 (3/4" thick) pork chops
Salt & Pepper to taste
All-purpose flour
2 tbsp olive oil
8-oz bottle Russian-style salad dressing
3/4 cup honey
1 envelope dry onion soup mix

Preheat oven to 350^F. Season the pork chops with salt & pepper and dredge in flour until coated on both sides. Shake off excess flour. Heat the oil in a heavy skillet over medium-high heat and brown the chops well on both sides. Transfer to a baking dish that's just large enough to hold the pork chops. Stir the Russian dressing, honey and onion soup mix together and pour over the chops, turning them over to coat both sides. Cover with foil and bake for 1 hour or until pork is completely cooked and tender. Really, really good! Adapted from allrecipe.com's "Tasty Tender Pork Tenderloin".


Broccoli Cashew Salad

1/4 cup minced red onion
1 cup mayonnaise
2 tsp cider vinegar
1/2 cup sugar
2 lbs fresh broccoli, broken into florets
1 lb bacon, cooked until crisp, cooled and crumbled
1/2 cup dried cranberries
1 cup roasted cashews

Whisk together the onion, mayonnaise, cider vinegar and sugar. Add broccoli, bacon, cranberries and cashews and toss until well coated with the dressing. Cover and refrigerate at least 2 hours. I love this salad from allrecipes.com! This time I used a package of broccoli and cauliflower florets (already cut up from Publix!) and a package of real bacon bits because I didn't want to fool with frying bacon. This is probably my all-time favorite Broccoli Salad. The original recipe call for raisins instead of cranberries and you cn use basically any kind of nut you like in place of the cashews.