Recipes that is.  Here is the recipe for the cracker pork chops with mushroom "gravy".  I've made this several times in the past, and it's always turned out good. 

A word of warning: I tweak recipes big time.  I'll write out the original recipe and put my comments in parentheses.

Ingredients:
2 eggs, beaten
2 cracker sleeves (I've always used Ritz)
6 or 8 loin or butterfly pork chops (whatever, I usually only have 4 chops, anything works)
2 T. oil (I use olive oil)
2 10 3/4 cans of cream of mushroom soup
water
1/3 c. onion, finely chopped (I omit the onion because I don't like it)
salt and pepper to taste

1.  In a bowl, beat eggs and set aside.
2.  Crush crackers in another bowl. (I find that 2 sleeves of crackers can be too much so I start with one a nd add more from the second as needed.  If I don't have enough crackers, bread crumbs mixed with crackers works just as well.)
3.  Dip chops in eggs then in cracker crumbs.
4.  Brown chops in oil for about 10 minutes.  (I like them just golden.  You don't have to cook them through in this step since there is additional cooking time.)
5.  After browning, place chops in a 4-6 quart Dutch oven (casserole dish works just as well).
6.  Add soup over pork chops.  (Again, I think 2 cans is too much.  Start with one then add more if you want.)
7.  Fill a soup can about 1/2 to 3/4 full of water and pour over soup (1/2 works for me, I think 3/4 is too much).
8.  Sprinkle with onion, salt, and pepper.
9.  Bake at 350 for 1.5 hours.  ( I cook it until the meat is done.  It's never taken the full 1.5 hours for me.  Check on it as you need.)

There you have it.  It's not fancy, but it's tasty.  I serve it with either mashed potatoes or scalloped potatoes and another vegetable.

More recipes to come.