CAFE SPECIAL OF THE WEEK - Smothered Chops

My mother-in-law was one of the best cooks I've ever known when it came to wholesome, country cooking. We teased her about being the "Cream of the Crop" for her many wins at the county fair and her lavish spreads, even for everyday meals. Rarely did we sit down to a meal at her house and find less that six or seven dishes on the table. Boy, was Max in for a jolt when he married me! His mom has slowed down (she's 89, for goodness sake . . . she deserves it), and many of her recipes that I now make have become dog-eared from much use. Smothered Chops is one of her specialties and probably should be renamed - Grandma's Smothered Chops.

It's a crock pot recipe - one of my favorite ways to steer clear of the kitchen as much as possible. Very simple. Mouthwatering. Hearty. Can't go wrong with this one!

SMOTHERED CHOPS

6 - 8 boneless pork chops
3 cans cream of mushroom soup (or one family-sized can)
Pepper to taste
1 Tbsp. canola or olive oil

Heat oil in skillet and brown chops thoroughly on both sides, but chops don't have to be cooked through. Place on plate with paper towels to remove excess oil; then layer mushroom soup and chops in crock pot. Pepper freely. Cook all day on Low or 4 to 5 hours on High. Serve over prepared rice. (I like the old-fashioned kind, but Minute Rice will do.)

Add a vegetable and/or a salad and you have a complete meal with all the food groups. I'll never be a cook in the same league as my mother-in-law, but I am glad I have her recipes and that her son likes my cooking almost as much as hers.

Q of the day: Do you eat meals around the table, hanging over the kitchen counter, in your car, in the den in front of the TV or . . . . . . ? What kinds of conversation do you have during meals? Inquiring minds want to know.