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• Pour a cup of the ranch dressing over the pork.
• Make sure all of the meat is covered in the dressing.  Let this sit and marinade while you prepare the crumb coating.
• Mix the Italian bread crumbs, the Italian dressing, and the Parmesan cheese in a Ziploc bag.  Place about 2 or 3 chops at a time in the bag and seal.  Toss it around to coat on all sides well.  Place foil on a baking sheet and spray well with baking spray.  I like to use Reynolds Wrap non-stick foil.  It browns the crust so well.  Invest in a roll of this foil for recipes like this…the results are worth it.  When you have all of the chops coated sprinkle with a little black pepper and seasoned salt, place in a preheated oven at 375 degrees for 45 minutes.
• Don't try to turn the chops over during the baking or you will lose some of your coating.  If you use the baking spray and the non-stick foil they should just slide right up when you get ready to serve.

• Bring 1/2 cups of water to full rolling boil.
• Blend biscuit gravy mix with 1/2 cup of cool water. Mix and whisk until lump free. Set gravy mix blend aside.
• Pour the gravy mix blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.
• Stir bacon, onion, kernel corn, and creamed corn into mixture and serve hot.

• wash and sort lima beans, then soak overnight in 8 cups of filtered water.

Day of creation

• Place vegetable oil, chicken broth, water, garlic salt, black pepper, and Lima beans in Steamer and cook for 20 minutes.
• Remove steamer lid after the pressure has been released and stir in the bag of frozen vegetables, drain can of squash/Videlia Onions and add as well.
• Allow steamer to remain on heat and serve mode for 10 additional minutes till mixure is hot throughout.
• Serve in soup bowls with soup spoons and baked cornbread if desired.