I can't go a month without having at least one porkchop meal. Usually I have them biweekly, sometimes for lunch, sometimes for dinner, and one time I had the leftovers of a dinner for breakfast.

I like to get the really thick pork chops and seasoning them with Lawry's Seasoned Salt and put them in a baking pan with two large sweet Vidalia Onions that have been cored and stuffed with a pat of butter and salt and pepper. Cover and bake at 350 degrees for about 30-40 minutes. Remove the cover the last 10-15 minutes to allow the pork chops to brown. The baked sweet onions adds a wonderful flavor to the pork chops and the sweet onions are great to eat.

You can pan fry them with some olive oil and then remove them from the pan and combine a jar of Smuckers Cherry preserves (must have real fruit pieces in it) and a tablespoon of balsamic vinegar - the preserves melt into a glaze within one minute and then you pour it over the top of the pork. It is *so* easy and *so* good.

Tonight I am making Shake and Bake porkchops with Au Gratin potatoes. It smells so good. It is in the oven as I write this.

You know, i don't think i've ever tried Shake n Bake, though i remember the commercials.