Tuesday, January 14, 2014

Crockpot Mushroom Pork Chops

I've been searching for a mushroom pork chop recipe since Jaret and Sam's wedding luncheon. This isn't exactly the same as the Lion House version, but it is so very delicious and tender. This recipe can easily be halved.

Crockpot Mushroom Pork Chops
9 pork chops, boneless
1 T. butter
1 T. olive oil
salt and pepper
1/2 onion, chopped
8 oz. mushrooms, sliced
2 garlic cloves, minced
3 cups chicken stock
2 T. balsamic vinegar
1 cup half and half
cornstarch and cold water to thicken
Sprinkle pork chops with salt and pepper and then brown pork chops in butter and oil. Remove pork chops and place them in the crock pot. Add chopped onions and sliced mushrooms to skillet and saute until tender. Add garlic and saute for another 2 minutes. Add chicken stock and vinegar, and reduce until half. Add cream. Thicken as desired. Pour over pork chops and cook on LOW 7-8 hours or on HIGH 3-4 hours.

Note: Even though I thickened the sauce at the beginning, it needed thickened again before serving. I just removed the lid from the crockpot, added more cornstarch/water mixture, and turned the crockpot on high. I let it simmer, uncovered, for about 15-30 minutes until the sauce was thick. Next time I will just thicken it before serving.

I served this with mashed potatoes and broccoli. For anyone who cares, the sauce is only 50 calories per serving! Also, to make my mashed potatoes less fattening (but no less tasty), I always use lowfat buttermilk (rather than butter and milk or cream) to make them. They always turn out delicious!

Makes 9 servings of 1 pork chop and about 6-7 tablespoons of gravy.

Friday, January 3, 2014

Crockpot Potato Soup

Easy. Creamy. Filling. Delicious. Very inexpensive. What more could you ask for in a soup recipe?

Crockpot Potato Soup
4 large potatoes, peeled and cubed
1/2 onion, diced (or 2 T. dried minced onion)
1 clove garlic, minced (or 1/4 tsp. garlic powder or granulated garlic)
3 cups water
1 T. chicken base
3 T. butter
2/3 - 1 cup half and half
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Toppings: bacon bits, sour cream, chives, additional shredded cheese

Place potatoes, onion, and garlic in 5 or 6 quart crock pot. Mix chicken base into water, and pour over potatoes. Cut butter into chunks and sprinkle on top of potatoes. Place lid on crock pot and cook on HIGH for 4 hours, or LOW for 8 hours.

Use a potato masher or the beaters of a hand-mixer to mash the potatoes in the crock pot until coarsely mashed and soup is slightly thickened. Mix in the half and half and the cheese. Taste and adjust seasonings with salt and pepper. Serve and garnish individual servings with desired toppings.

Note: My crock pot has a rubber seal and retains the moisture very well. If some of the moisture is lost during cooking, you may need to add additional broth. I made this soup over Christmas break. Mom and Dad loved it, and so did Jaret, Jesse, and Kaysen.

This recipe will make about 4 servings and is my adaptation of The Crockin' Girls Loaded Baked Potato Soup.