Here is how my mother fixed thick pork chops.

Thick Pork Chops

Thick pork chops
Beaten egg
Flour
Saltine cracker crumbs
Oil
Tomato soup
1/2 can Water

Dip the chops in the beaten egg, then flour, then egg again, and then the cracker crumbs. Brown them oil and place in a Dutch oven. Combine the tomato soup with water and pour over the chops. Put the lid on and bake at 350 degrees for 1 - 1 1/2 hours until tender.

Here is one of those recipes to marvel at. I am going to try it, just to see if it's worth all the trouble. It came from Yankee magazine many years ago. I was looking for a recipe for pecan pie bars - like the pie but made into bars.

Caramel Pecan Fantasy Bars

Shortbread:
10 tablespoons unsalted butter, softened
1 cup light brown sugar
2 teaspoons vanilla
2 cups flour

Caramel Filling:
6 tablespoons unsalted butter
1 1/2 cups light brown sugar
1/4 cup dark corn syrup
1/3 cup heavy cream
3 cups pecans, toasted lightly
1 tablespoon dark rum

Topping:
10 ounces bittersweet or semisweet chocolate, chopped in pieces
4 tablespoons unsalted butter
3 tablespoons milk or cream
1 teaspoon dark rum

Preheat oven to 350 degrees. Line the bottom of a 9 by 13 inch pan with foil that extends over the sides. Spray with nonstick cooking oil.

Shortbread base: Cream butter; mix in sugar and vanilla. Beat with an electric mixer until pale yellow and fluffy. On low speed, gradually mix in flour and beat well after each addition. Spread evenly in prepared pan and bake for 18 to 20 minutes until it is pale brown. Set aside to cool.

Caramel Filling: In a heavy saucepan melt the butter and add the brown sugar and corn syrup. Bring to a boil, stirring with a wooden spoon, and cook, stirring occasionally, until mixture reaches the hard-ball stage (260 degrees on a candy thermometer. Remove from heat. Add cream and pecans carefully, stirring gently. Bring to a second boil, cooking until mixture reaches soft-ball stage (240 degrees). Remove pan from heat, let caramel cool for one minute, then stir in rum. Pour caramel mixture over the shortbread base, spreading it evenly with a wooden spoon. Let cool.

Topping: In a heavy saucepan melt chocolate and butter with milk or cream over low heat, stirring constantly until smooth. Remove from heat. Let cool slightly. Stir in rum. When caramel is cool, pour topping over it, spreading it evenly with a spatula. Chill bars for 2 hours until firm. Holding foil edges, remove from pan; tip over and peel off the foil. Turn right side up so chocolate is on top. Cut into bars. Store bars separated by sheets of waxed paper in an airtight container.

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This next recipe is pretty good, and you feel virtuous eating it, although it's not low in fat. The sauce is a lovely neon orange so it's festive.

Meatless Sweet and Sour 'Meat' Balls

1/3 cup vegetable oil
1/4 cup white vinegar
1 cup apricot jam
1 cup ketchup
1/4 cup grated onion
1 teaspoon salt
1 teaspoon dried oregano
dash hot pepper sauce

5 eggs, beaten
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1/2 tablespoon salt
1/4 teaspoon sage
2 cups herb bread crumbs

To make Sweet and Sour Sauce: In a medium bowl combine the oil, vinegar, jam, ketchup, grated onion, salt, oregano and hot pepper sauce. Stir until well combined.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the eggs, Cheddar cheese, cottage cheese, chopped onion, pecans, basil, salt, sage and bread crumbs. Mix well and form into 2 inch balls or patties. Place them in a 9x13 inch baking dish and cover them with sweet and sour sauce. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.