So last night I went a rummagin through the freezer and found pork chops. Yay me!
Here’s the kicker though, I don’t feel like cookin. Well, it’s not like I’m completely against the idea. It’s just that I’ve got a pinched nerve from all of our packing and moving out of my townhouse last week, I still need to hit the mall and get shoes, among other things, for my wedding in 2 1/2 weeks and I miss my slow cooker.
I truly love the convenience and yumminess that comes from having a meal that’s been slow cooking all day while I’m out doing other things. My wonderful brother and fellow foodie, Greg, got me a big slow cooker for Christmas two years ago. I’ve also still got the smaller one that I received as a wedding gift back in 1989. I like to use that one for soups and the bigger, oblong one for meat.
Last year when my firstborn, Mariah, graduated from high school, she had a combined graduation with a lovely friend whom she’d been friends with for several years. Her mom and I decided that kids love pulled pork and pulled chicken sandwiches with barbecue sauce and therefore made those the main food for the party. Of course we also had chips, dips, several different salads, beautiful fruit platters, an assortment of huge cookies and a gorgeous cake. Lucky kids, huh? It was a success.
I was given the task of making a huge amount of pulled pork. My game plan was simple. I bought enormous pork loins from Costco, cut them down to fit and filled each of my two slow cookers. Next I poured in barbecue sauce and let them cook all day. The hardest part was the shredding just because it was time-consuming based on the large of amount of meat to shred. After shredding, all pork fit in the larger slow cooker and I was done. This is just one example of the slow cooker convenience I’m talking about.
While tonight’s meal is also pork and also super easy, tonight’s din din will be bone-in chops. Just brown em, throw in the mushrooms, pour in the cream of mushroom soup, spin around while mumbling an incantation, waive your wand, click your heels together and voila! Dinner is ready.
This meal is great over rice or just alone with a side veggie like tonight’s snap peas.
What’s your favorite slow cooker recipe?
Brown em up in a hot pan. Take your time with this and get a good brown color. That’s where a lot of your flavor will come from.
Now put them into your slow cooker.
Throw in the sliced mushrooms…
Cream of mushroom soup….
And yumminess 8 hours later. That’s it! Barely any effort at all.
Just prepare whatever side dish you’re serving. My choice was simple steamed snap peas. Then just plate and enjoy.
Have you ever read that the sense of smell will trigger memories better than any other sense? Well, this recipe does it for me. My mom used to make this with chicken too. drooling…..
Here’s the printable.
- 2 Tbsp.olive oil
- 6 to 8 pork chops. I prefer bone in chops.
- Sliced mushrooms, as many as you like. I used about 2 cups.
- 2 cans undiluted cream of mushroom soup
- salt and pepper
- Heat your oil in a heavy hot pan.
- Season the chops with salt and pepper and then brown them for about 2 minutes on each side.
- Put browned chops in slow cooker with mushrooms and soup on top.
- Cover and cook on low for 8 hours.