Pork with Heart

I’m not sure why, but I have never been the world’s biggest fan of pork.

Disclaimer: Except when it’s bacon. Oh, also, honey ham. Don’t forget pepperoni, bratwurst, KIELBASA!

Yeeeeah. OK. I guess I like pork as much as the next person. Things like pork chops, and pork steaks, and pork loin though? I’m not sure why, but I just never get all excited when that is what’s for supper. Until this.

I was visiting my mother in Minnesota over the summer. We had plans to go the cemetery to visit my grandparents for Memorial Day, so she was prepping the slow cooker. What resulted ended up being what were probably the best pork chops I had ever eaten.

Of course I came home and put a few of my own touches on it, and made it again.

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What I have here for you, is a simple recipe that yields a LOT of food. Suitable for a large family dinner, or for those of you out there with only a mouth or two to feed, this will last you days. It is inexpensive to make, and there are so many little things you can do with the leftovers for variety. This is a meal plan infused with love not only from me, but also from my mother, and after you make it for the ones you love, it will contain yours as well!

“For me, cooking is an extension of love.”                                                                                                 -Hedda Sterne

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You will need: 1 Family pack of boneless thick cut pork chops (about 8 pcs.), 1 large onion (sliced and separated into rings), 1 cup of beef broth, 2 cans cream of mushroom soup, 1 packet of French Onion soup mix, 1/2 cup sour cream, egg noodles, tri-color peppercorns in a grinder.

Directions: Place the sliced onion rings into the bottom of your slow cooker, on top of those, lay out your pork chops, pour in your beef broth over the chops, spread your cream of mushroom soup over the chops as evenly as you can, covering everything. Now, sprinkle the onion soup packets contents over the top of the soup as evenly as you can. Finally, use the peppercorn grinder to spread a light layer of pepper over the top. Cover and cook on low for 6-7 hours (4 hours if cooking on high) or until the pork chops are cooked fully and they have made their own savory gravy.

Finishing: Boil your egg noodles until tender, and place a bed of them on your plate. Now, open your slow cooker, quickly use a spatula to break the chops up into smaller pieces, and toss in your sour cream, stir everything together, and spoon the meat, onion, and sauce mixture over your bed of noodles. Serve immediately.

OPTIONAL: Top with fresh sliced mushrooms sauteed in butter. Can also be served over biscuits instead of noodles.

Ideas for leftovers include, but are not limited to: adding more broth and reheating to make a stew, or, serving it hot inside a separated toasted hoagie roll for a yummy open faced sandwich!

 

 

 

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