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Tuesday, February 2, 2016

Smothered Pork Chops

I found a Smothered Pork Chops recipe for the crockpot on Pinterest. It was a little more time consuming than you usually want for a 'throw it in the crockpot and walk away type recipe', but let me tell you it was worth the extra steps!!

Smothered Pork Chops

Ingredients:

4 -6 bone-in pork chops, about 1/2 - 3/4 inch thick seasoned with salt and pepper on each side
5 slices bacon chopped
2 tablespoons canola oil
2  yellow onion, cut into 1/2 inch thick slices
1/4 cup water
1 tsp. plus 1 tablespoon brown sugar
3  minced garlic cloves
1 teaspoon dried thyme
3 cups low-sodium chicken stock
2 teaspoons Worcestershire sauce
3 tablespoons water 
2 tablespoon corn starch
1 tablespoon cider vinegar 
2 tablespoons of fresh parsley, chopped

Directions:

Pat the pork chops dry with paper towels, then season both sides with salt and pepper.

Cook bacon over medium high heat until crispy. Remove the bacon from the pan, transfer to a paper-towel lined plate to drain,  store it in the fridge until later.

There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it. If it doesn’t look like there’s enough, add a little canola or vegetable oil and increase the heat to high. If there’s more than 2 tablespoons of bacon drippings in the pan, drain some off until you’re left with 2 tablespoons.

Add the pork chops to the pan and cook for two to three minutes per side, until they are nicely browned.

Transfer the browned pork chops to the slow cooker.

Add a small amount of oil to the pan if there is no remaining fat/oil, about a teaspoon.

Add the onions, a pinch of salt, 1 tsp. brown sugar and 1/4 cup water and cook until the onions are translucent.

Use a wooden spoon to scrape up the browned bits of pork chop on the bottom of the pan.

Add in garlic and thyme and cook for another minute.

Pour this mixture over the pork chops.

To the skillet combine chicken stock, Worcestershire sauce and brown sugar and bring to a boil.

Pour over pork chops and cook on low for 7-8 hours, until the pork chops are tender.

Carefully remove the pork chops from the slow cooker and transfer to a plate. Cover with foil to keep warm while you make the sauce.

Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan.

Place the solids in a blender, and add in 1 cup of the liquid from the saucepan. Blend on high until smooth.

Pour this mixture back into the saucepan and heat to medium high heat.

In a small bowl combine 2 tablespoons water with 1-2 tablespoon corn starch. Pour this mixture into the sauce pan cook for about 5 minutes, until the sauce has thickened and is bubbly.

Stir in the vinegar and season with salt and pepper to taste.

Serve pork chop a top cooked rice or egg noodles, spoon gravy over the pork chop sprinkle with reserved bacon bits and fresh parsley

Recipe adapted from two sources...

I didn't taken any pictures so you'll have to go over to their sites and look at theirs!

2 comments:

  1. I make something similar to this but add apple slices and leeks, leaving out the Worcestershire sauce. Good winter food.

    ReplyDelete
  2. This sounds very delicious. Definitely buying the ingredients to make this weekend. Did you all see any bad storms? I think they went south of us which looks like it might have been closer to you.

    ReplyDelete

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