>I confess, I deviated from the Menu Plan this week. But only sort of.
I changed yesterday to Bratwurst day, and today to Slow-cooker Pork Chop day, because I was running really late yesterday in the morning and I didn’t have time to assemble everything in the crock pot before I ran out the door.
So I did it this morning – here is the recipe:
4 Boneless loin chops, medium or thin (bone in would work great in this as well)
2 Cloves of garlic minced
3 dashes Worcestershire sauce
1/2 teaspoon cayenne pepper
1 can cream of chicken soup (or cream of mushroom if preferred)
Olive oil (a drizzle)
1 bell pepper roasted and sliced.
Turn slow cooker to “low” setting and spread a thin layer of Cream of Chicken soup into bottom of Cooker. to this add 1/3 of the garlic and cayenne, a dash of Worcestershire sauce, and a small drizzle of Olive oil (I used Rosemary infused today, since I had some.)
Place two of the chops into the pan, and repeat with 1/2 of the remaining soup, 1/3 of the garlic and cayenne, a dash of Worcestershire sauce and a drizzle of oil.
Place the last two chops in the pot on top of the soup covering the first two, and repeat the process with the end of all of your ingredients.
Cover and allow to cook on low all day – about 8 hours.
When you are ready to serve, remove the chops to a plate and stir the sliced roasted peppers (I buy and roast lots when they are on sale, and then freeze them already cut in strips,) into the gravy (soup mixture left in the crock pot). Allow the peppers to heat through and then serve the Chops smothered in the gravy and peppers.
MMMMMMM. (you can use onion too, but The Hub doesn’t like onion, so I leave it out.)
Tonight we are having our Chops with a mixture of broccoli, carrots, and potatoes, tossed in the Rosemary Olive Oil and roasted in the oven until tender at 400 degrees. I can’t wait!