Okay you crazy Betty Crockers, it's time to get some savory up in here. I've had fun using my new slow-cooker cookbook that I got for Christmas, and it has produced some tasty dinners. Here's the first thing I made...
(I didn't actually take pictures while making it, so enjoy this internet photo of what it generally looks like)- 1 tablespoon canola oil, divided (I used olive oil, just use whatever you have on hand)
- 6 (6 oz) bone-in center-cut loin pork chops (about 1/2 inch thick), trimmed
- 1 (14 oz) can fat-free, less-sodium chicken broth
- 1 1/2 teaspoons dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 2/3 cup all-purpose flour
- 3 cups hot cooked mashed potatoes
- Freshly ground black pepper (optional)
1. Heat 1 1/2 teaspoon oil in a large skilled over medium-high heat. Add 3 chops, cook 2 minutes on each side or until browned (mine took way longer than 2 minutes, but perhaps my heat was too low). Place chops in a 4.5 quart electric slow cooker. Repeat procedure with remaining oil and chops.
2. Combine broth, mustard, salt, and garlic powder. Pour broth mixture over chops in cooker. Cover and cook on LOW 6 hours or until chops are tender. Remove chops from cooker, reserving cooking liquid. Keep chops warm (I stuck them in a 250 degree oven) and increase slow cooker heat to HIGH.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and 1 cup cooking liquid, stirring with a whisk until well blended. Stir flour mixture into cooking liquid in cooker. Cook, uncovered, 10 minutes or until thick, stirring occasionally. Serve gravy over chops and potatoes. Sprinkle with pepper, if desired.
Result? The bones fell out, I couldn't remove the chops from the Crock Pot without them falling apart, and they were so tender you could cut them with a fork. I had to tweak the gravy a bit and add some extra water as I whisked, but it turned out really creamy and delicious. Super easy recipe with tasty results - I highly recommend it!
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