Pork Chops and Gravy, Pumpkin Crunch

Tonight's Dinner, Posted 08/21/08
Apparently, I need to blog again, to catch up for lost time!!!
Tonight was "new" recipe night at the Munson's. I got this recipe from a blog and my family deemed it a success! We also had sweet corn, for the 3rd day in a row....only 5 ears left for the season!

Pork Chops and Gravy
4 pork chops
salt and pepper, to taste
1( 10¾ oz.) can cream of mushroom soup
1/2 large onion, sliced
6 oz.(1/2 can) evaporated milk
1/2 cup sour cream

Season pork chops with salt and pepper. Brown in oil, drain,and transfer to slow cooker. In a separate bowl, whisk together the mushroom soup, onion,and evaporated milk until smooth. Pour over chops. Cook in the crock-pot on high for 3-4 hours, or low for 6-8 hours. Stir sour cream into mixture during the last 30 minutes of cooking.

I decided to make this tonight, at 4 pm, so I just cooked the chops in the oven. (375* for 1 hr.)

Next time, I'll make mashed potatoes to go with it to use up all the gravy. And since I had 1/2 a can of evaporated milk left over and it seemed like fall today, I just HAD to make Pumpkin Crunch, one of my favorite desserts. (There are a million recipes out there for this..I made mine the quick, easy way tonight!)

Pumpkin Crunch
1 can of pumpkin pie mix
1 sm. can of evaporated milk
2 eggs
1 box of yellow cake mix
1/2 stick of melted butter/margarine

Mix pumpkin pie mix, evaporated milk, and eggs well. Pour into a 9x13 pan. Sprinkle dry cake mix on top and pour melted butter on top. Bake at 350* for 55-60 mins.

I've got a story with almost every recipe...when I first had it or when I've served it, but this recipe has its own stories-when my friend Steph used to own her restaurant, she would call me whenever this was on the menu, just to make sure I could get in on it! Also, the year my brother married my SIL, she brought this to Thanksgiving...I knew I loved her when she brought this!