Friday, September 30, 2011

Slow Cooker Pork Chops

"Pork Chops to Live For"

Pork Chops, Smashed Potatoes and Bruschetta

The Good:  Put these succulent chops in the cooker early in the day and forget about it until dinner time!
The Bad: I would like a little more flavor kick but my guests still thought the flavor was perfect.
The Ugly:  Apparently a double batch does not fit in my cooker!

Suggestions Before Starting:
Make sure your slow cooker is big enough before starting! If not, you can cook any extras in a casserole dish in the oven at 400 for an hr.
Next time I would add a couple smashed garlic cloves.  I love garlic!
Make sure you remember to dip the edges of the chops into the flour, as well as, browning them. Don't wear dark colors while using flour! lol
Remember you only are browning the outsides.  This helps to seal in the moisture and give chops a nice color, not to actually cook it.
When placing ingredients into cooker, we started with a layer of soup mixture and did it in layers to make sure everything was evenly distributed.

Come back soon for the Bruschetta and Smashed Potato recipes!



Ingredients
  • 2 tablespoons shortening
  • 4 pork chops
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1 large onion, sliced
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups milk
Directions


Meet my friend Kelly as she shows you step one works. (Sorry she's sideways... I don't know how to fix it!)


video
  1. Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
  2. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.
  3. Layer one
  4. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.


Final Product in Slow Cooker!

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