HAPPY BIRTHDAY KENT!!!

The picture of 38! Tonight Kent requested Slow-cooked Sour Cream Pork Chops, Chocolate Pudding and for a delicious surprise (even to me -- a new recipe!) I added Coffee Toffee Cookies. We'd had the pork chops when the workers were here and we ALL agreed they were a hit and a definite keeper! So, I'll share the recipe with you as well!

Sour Cream Pork Chops
6 pork chops (use thick cuts!)
salt, pepper and garlic powder to taste
½ c. flour (add more salt, pepper and garlic powder to this, too!)
1 large onion, sliced
2 cubes chicken bouillon
2 c. boiling water
1 can cream of mushroom soup
2 Tbs. flour
8 oz. sour cream

Season pork chops with spices, then dredge in seasoned flour. In skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker and top with onion slices. Dissolve bouillon cubes in boiling water, mix in soup and pour over chops. Cover and cook on low for 7-8 hours.
Preheat oven to 200º.
After the chops have cooked, transfer chops to the oven to keep warm. CHOPS WILL FALL APART! In small bowl, mix 2 Tbs. flour with sour cream; mix into meat juices. Turn slow cooker to high for 15-30 minutes or until sauce is slightly thickened. Serve sauce over chops (and rice or noodles!)

For dessert we had chocolate pudding.
Old-Fashioned Chocolate Pudding
¼ c. sugar
¼ c. unsweetened cocoa
2 Tbs. cornstarch
pinch salt
1 qt. whole milk
1 large egg, beaten
4 oz. finely chopped, high quality semi-sweet chocolate (we HIGHLY recommend Valrhona 71% dark, found inexpensive at Trader Joe's)

In large saucepan, whisk together sugar, cocoa, cornstarch and salt. Slowly whisk in milk. Heat to boiling, stirring constantly. Once milk boils, continue cooking for 3-5 minutes until thickened. Beat egg in large heat-proof bowl, add hot mixture quickly, making sure to whisk constantly. Add chopped chocolate and whisk until smooth. Pour into 6 oz. ramekins, cover with waxed paper and refrigerate until time to serve.

Thanks to a Reynolds Parchment ad for this recipe!

Coffee Toffee Cookies
1 c. butter, softened
1 c. packed brown sugar
½ c. sugar
2 Tbs. instant coffee
2 Tbs. milk (or substitute a shot of espresso for both!)
2 eggs
2 tsp. vanilla
2½ c. flour
½ c. cocoa
1 tsp. baking soda
½ tsp. salt
1 pkg. (8 oz.) toffee bits, divided
1 c. semi-sweet chocolate chips
½ c. sliced almonds, toasted

Preheat oven to 350º. Line 2 cookie sheets with parchment paper (or your SilPat!!), set aside.
Beat butter, brown sugar and sugar together until light and fluffy. Dissolve coffee in milk. Beat in coffee mixture, eggs and vanilla until well blended. Add flour, cocoa, soda and salt until just blended. Reserve ¾ c. toffee bits; stir remaining bits into dough. Drop by heaping tablespoons about 2" apart onto cookie sheets. Combine chocolate chips, almonds and remaining toffee bits; set aside.
Bake 4 minutes (cookies will still be wet on top!) Remove from oven; press cookie flat with the back of a measuring spoon. Sprinkle heaping ½ Tbs. almond-toffee mixture onto each cookie. Using back of measuring spoon again, lightly press topping into dough to form a larger round cookie. Continue baking 8-9 minutes longer or until cookies are set. Do not overbake.
Become addicted!!