Mom Food Dinner: Pork chops

Recent Mom Food Dinner fare: Shake ‘N Bake pork chops, buttered noodles, steamed broccoli.

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This is what your plate might have looked like if you’d joined us for this week’s Mom Food Dinner:

closeup of pork chops

(Not shown: Salad of red leaf lettuce, fresh mandarin orange sections, green onions, slivered almonds, and ginger-sesame dressing.)

pork chops

Almost every Saturday, from September to May, we’ll be setting 4 extra seats at our table, and serving up Mom Food — mostly my mom’s recipes, but other people’s Mom Food, Dad Food, etc., as well.  So far, it’s been really fun, with lots of great discussion about food, family, and random geeky topics, and a metric TON of food.  You can get more info at the Events tab.

(I can’t seem to bring myself to break out the camera when people are sitting and eating or post-dinner socializing, so I made up a plate after dinner just to shoot photos of. Yes, I’m weird.)

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

4 thoughts on “Mom Food Dinner: Pork chops”

  1. Growing up in a Cuban household, our pork chops never looked quite like that, but equally as appealing. I love the idea behind this. Nothing more comforting than the food of your childhood.

    Thanks for stopping by today!

    1. Thank you! When I was a kid, they were a little different — thinner, but back then meat was fattier here. My mom says she switched to the fatter “country-style pork ribs” for making her pork chops because loin chops got too lean to be tender.

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