Smothered Pork Chops, Turnip Greens and Cornbread

Tonight's dinner was way more trouble than it was worth, especially the turnip greens. My father had planted some turnip greens which needed to be harvested, so I went out and picked them and pulled the tough stems off and washed them several times to get all the dirt and bugs off. I cooked them using this recipe, no one really like it, not that it was bad, but I think we all prefer canned.

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I found the recipe for the pork chops over at The Given's Chronicles. They were kind of tough and I didn't think they had a lot of flavor and I wouldn't make them again.

The cornbread was an old recipe I've made numerous times before. I found it in a Taste of Home magazine. The only problem I've ever had with it is that the top never browns, but nothing does in our oven. BTW, it's a sweeter cornbread so if that's not what you like you might want to look for something else.

Corn Bread Squares

1 c. all purpose flour
1 c. yellow corn meal
1/4 c. sugar
2 tsp. baking powder
3/4 tsp. salt
2 eggs, beaten
1 c. milk
1/4 c. vegetable oil

Preheat oven to 400 degrees. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until moistened. Spoon in a greased 8" square pan. (I've also used a cast iron skillet) Bake for 20 - 25 minutes.