Hearty and delicious

It looks like the temperatures are dropping, so we need some hearty meals.

Crock Pot Smothered Fried Pork Chops

1/2 c. flour

2 tsp. salt

1-1/2 tsp. ground mustard

1/2 tsp garlic powder

6 pork chops, trimmed

2 Tbls. vegetable oil

1 can condensed cream of chicken soup, undiluted

1/3 c. water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a crockpot. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.

Green Beans with Tomato Sauce

1 lb. fresh string beans, cut in 2inch lengths

Marinara Sauce:

1/4 c. olive oil

2 cloves garlic, minced

1/2 medium onion, chopped

1/4 c. chopped carrot

2 Tbls.. fresh parsley, chopped

1 (14-1/2 oz.) can tomatoes, drained

1 tsp. dried oregano

1 tsp. dried mint

Combine all ingredients except string beans and prepare the marinara sauce. Place the green beans in a medium size microwaveable bowl. Cover tightly. Microwave on high for three minutes. Stir. Re-cover and microwave on high two to three minutes more, or just until tender. Let stand, covered, for 5 minutes, To serve, ladle marinara sauce on green beans.

Pumpkin Pie Popcorn

1 c. brown sugar; packed

1/4 c. light corn syrup

1/4 c. water

3 Tbls. butter

1 tsp. pumpkin pie spice

8 c. popped corn

In a heavy saucepan, combine brown sugar, corn syrup, water, butter, and pumpkin pie spice. Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil, stirring occasionally, until a candy thermometer reaches 285 degrees. Gradually pour over popcorn, tossing to coat evenly. Spread out on a lightly buttered cookie sheet. Cool and break into small pieces.