Chicken-Baked Chops in the Crock

Hope this little recipe catches your eye! It is not hard to make – the slow cooker does most of the work. Coupled with Mashed potatoes and some roasted fresh green beans, this makes a great beginning of Autumn meal.

Slave is just not one who loves the cooler weather. No more bare chested men running around outside brightening the scenery. No, to slave, this cold weather is only good to kill the bugs! Geeze, when did I turn into such a grumpy old man?

Get out your “cut & paste”ers. This recipe is so simple, slave will include a bunch a great tips that will make your life chained in the kitchen so much easier.

Ingredients

• 4 bone-in pork chops (½ inch thick)
• 1 tablespoon vegetable oil
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ½ sliced onion
• ½ cup water
• 3 tablespoons Worcestershire sauce
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 4 – 5 red potatoes for mashing – see “Mikl's magic mashed potatoes”
• 1 lbs fresh green beans

Directions

NOTE: Any time you use a crock pot, slave suggests you do any cutting with sharp knives the night before! It is just so much easier! That way you cut, wrap, then dump. First slave always wipes out the crock pot with a damp paper towel and sprays with cooking spray. Then turn it on covered while you get the things lined up to add. It just makes life easier if you do.

Now last week slave got a good deal on pork chops but did not want to use them right away. Often you save money if you buy meat in a quantity, then freeze to use later. When you do this, remember to not use the container the meat came in. (save the label if you wish)

Portion it out. Not only does the smaller package of meat freeze better, it is then easier to thaw and use just what you want.

Rinse, dry, wrap in plastic wrap then put in a zipper bag for the freezer. 

 

Also invest in one of those metal “thawing trays”. It is so much better than using the microwave – which quickly turns the meat into rubber.

• slice the onion
• saute in medium low skillet to caramelize the onion

# The thing to remember here is you don't want to hear the onion sizzle when it hits the pan. If that happens, the pan is too hot. Anytime you use a slow cooker, always at least “sweat” the veggies first. That means heat them just until you can smell them, the aroma will come right up and hit your nose. That releases so much more flavor when added to stews, soups, or whatever. Cooking them longer will “caramelize” them. That means the natural sugars will come out and start to turn brown. In the case of onions, my goodness, its almost like candy. In fact you can make a great marmalade out of caramelized onions! This will take about 25 minutes. Again this can be done the night before. By using a thawing tray, the pork chops were completely thawed in the time it took to do the onions.



 


 remove with slotted spoon to drain on paper towels
• Raise heat in a skillet, then brown the pork chops on both sides. This goes quickly as you only want to turn the color from a reddish pink to a nice golden tan. They will cook in the pot.

• In a medium bowl mix together the condensed soup, soy sauce, water, and ground ginger. Whisk to combine well.
  
  
  
  
  
  
  
  
  
  
  

# Any time you have to get any gloppy stuff from a can, PLEASE use a wooden spoon! This keeps down any metallic taste.
• Spoon just a bit of this into the crock pot to lay your chops on. (this will keep them from sticking)
  
  
  
  
  
  Spread the onions on top and pour the soup mix over.

Cook on low for 5 to 6 hours.

# If you would like gravy for mashed potatoes: mix 2 Tbs corn starch with 2 tbs water and add to pot, raise heat to high for the last ½ hour or until thickened.

# This may also be baked at 350° for 1 hour or until meat

juices run clear.

Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Slave served these fork tender chops with mashed potatoes and roasted green beans. Talk about NUM NUM!

Slave is so very lucky to be serving Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon