Green Beans, Potatoes, Onions, and Meat Dinner

2 pounds fresh green beans, ends removed and discarded 1 vidalia onion, sliced 3 lb. bag of little yellow potatoes ½ package of center cut bacon 2 tablespoons Knorr granulated chicken bouillon powder ½ teaspoon of black pepper 3 cups water Wash all vegetables. Snap green beans into 1 ½ inch pieces. Wash potatoes but do not peel. Cut them in half. Separate the pieces of the sliced onions. Slice bacon crosswise in ¾ inch strips. Separate pieces. Place all ingredients in the crock pot. Cook for 5 hours on high. Serve and enjoy.

Glorified Pork Chops

• 4 Boneless Pork Chops
• Adolph's Seasoned Tenderizer
• 1 cup flour
  
• ½ cup cooking oil
• Salt
• Pepper
• 1 can Cream of Celery Soup
• 2/3 soup can milk
• 8 oz. Sour Cream

1. Sprinkle pork chops on both sides with Adolph's Seasoned Tenderizer.
2. Let seasoed pork chops absorb the tenderizer for 15 minutes.
3. Heat oil in a skillet.
4. Put the flour in a dish.
5. Dip pork chops in the flour, covering well.
6. Using tongs, transfer each pork chop to the skillet.
7. Season with salt and pepper.
8. After 7minutes, add more flour to the surface. Using tongs, turn.
9. Season with salt and pepper.
10. Cook 7 more minutes.
11. While chops are cooking, in a mixing bowl, combine the celery soup, 2/3 cup of milk, and sour cream. Mix well.
12. Using tongs, remove chops and drain on a paper towel.
13. Turn the burner off. Let the oil left if the skillet cool a little bit.
14. Pour the oil in the empty soup can, leaving the browned flour that was shed in the bottom of the skillet.
15. Add the soup, milk, and sour cream mixture to the skillet.
16. Turn burner back on and stir mixture with browned bits constantly.
17. Cook for approximately 3 minutes.
18. Plate the pork chops.
19. Spoon the gravy over it.

Enjoy.