August 31st, 2009 — crock pot
Pork Chops Dijon
1 tablespoon butter
1 tablespoon olive oil
6 pork loin chops with bone
1 can condensed cream of chicken soup, undiluted
1 can mushrooms, drained and chopped
1/4 cup Dijon mustard
1/4 cup chicken broth
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
6 potatoes, unpeeled, cut into thin slices
1 onion, sliced
Chopped parsley
Heat butter and oil in large skillet. Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in crockpot. Add potatoes and onion, stirring to coat. Place pork chops on top of potato mixture. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Sprinkle with parsley before serving.
People don have to like or support you, so you always have to say thank you. — Ruben Studdard
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August 24th, 2009 — crock pot
Crockpot Pork Roast with Cranberry Sauce
Posted by FootsieBear at recipegoldmine.com April 29, 2001
Source: Submitted by Zava 4/28/01 8:41:00 AM Pillsbury BB
1 pork roast, trimmed (3 to 5 pounds)
1 package onion soup mix
1 can jellied cranberry sauce
2 tablespoons butter, softened
2 tablespoons flour
Rinse roast and pat dry. Sprinkle the onion soup mix in the bottom of crockpot. Place roast in next. Spoon the cranberry sauce around and over the roast. Cover and cook on LOW for 10-12 hours.
Remove roast from crockpot and allow to rest while you thicken the gravy. Turn the crockpot up to HIGH. Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on HIGH for about 10 minutes, till thick.
Slice roast into 1/4-inch thick slices and serve with gravy.
A good novel tells you the truth about its hero but a bad novel tells you the truth about its author. — Gilbert Keith Chesterton
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August 20th, 2009 — crock pot
Pork Chops and Mustard-Sauced Potatoes
4 pork loin chops or boneless butterfly chops, sliced thick
1 tablespoon vegetable oil
1 (10 1/4 ounce) can condensed cream of mushroom soup
1/3 cup dry white wine or chicken broth
1/4 cup Dijon-style mustard
1 teaspoon dried thyme, crushed
1 large clove garlic, minced
1/4 teaspoon freshly ground pepper
4 large or 6 medium potatoes, sliced thick
1 medium onion, sliced
In a large skillet lightly brown chops; drain.
In a large mixing bowl combine soup, wine or chicken broth, mustard, thyme, garlic and pepper. Reserve some sauce to top chops.
Add potatoes and onion, stirring to coat. Transfer to 4-quart crockpot. Place browned chops on top and top chops with remaining sauce. Cover and cook on LOW for 7 to 8 hours.
Education is not the filling of a pail, but the lighting of a fire. — William Butler Yeats
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July 20th, 2009 — crock pot
Pineapple Marinated Pork Chops
6 pork chops
1 (20 ounce) can pineapple chunks, including juice
1/4 cup packed brown sugar
2 teaspoons soy sauce
Put pork chops into a plastic zip-type bag.
Mix remaining ingredients; pour over pork chops in bag. Store in refrigerator overnight.
Put everything into a crockpot and cook on LOW for 6 to 8 hours or until done.
Serves 6.
Laziness is nothing more than the habit of resting before you get tired. — Jules Renard
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June 19th, 2009 — crock pot
Cajun Pork and Beans
5 (16 ounce) cans pork and beans
2 (8 ounce) cans tomato sauce
2 onions, chopped
6 hot links, sliced
1/4 average size bottle barbecue sauce
Worcestershire sauce, to taste
Hot sauce, to taste
Cajun Seasonings, to taste
Liquid Smoke, to taste
Mustard, to taste
Brown sugar, to taste
Mix all ingredients in a crockpot. Cook all day on HIGH, stirring occasionally.
A stupid mans report of what a clever man says can never be accurate, because he unconciously translates what he hears into something he can understand. — Bertrand Russell
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June 7th, 2009 — crock pot
Green Chile Roast
1 medium size pork roast
1 large can green chiles, not pickled
1 large can tomatoes, chopped (with juice)
1 large onion, diced
1/2 to 1 small can hot jalapenos, diced (optional)
About 2 teaspoons salt
About 1/2 teaspoon pepper
Cover roast with water in crockpot and simmer overnight or approximately 8 hours. Let cool.
Remove meat from bone and separate into smaller pieces. Add meat, tomatoes, chiles and diced onions to the broth. Add salt and pepper. Cook on LOW for another 8 hours.
Thicken with flour and water. Let set overnight in refrigerator.
Serve the next day alone, with tortillas or over burritos.
The pot calls the kettle black. — Miguel de Cervantes
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June 6th, 2009 — crock pot
Pork Roast with Peach Chutney
1 (16 ounce) can sliced peaches, drained
1/4 cup raisins
1/4 cup brown sugar, firmly packed
1/4 cup vinegar
1/2 small onion
1 tablespoon prepared mustard
1 (3 to 4 pound) pork loin roast
Combine all ingredients except roast in blender or food processor. Process until coarsely chopped.
Place roast in crockpot and pour chutney over top. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Love is the great miracle cure. Loving ourselves works miracles in our lives. — Louise Hay
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