When I started this blog I didn’t think that it might be difficult to keep up once school started. I’ve got a lot on my plate right now but I’m trying to blog as often as I can! Even if that means writing while I’m in class… Hey, it’s better than Stumbleupon!
On to the food. My mom gave me some pork chops a month or so ago, and they’ve just been sitting in my freezer. My boyfriend is not a big fan of anything that comes from a pig other than bacon, and neither am I really, because we don’t like meat that’s seasoned with sweet flavors (like honey or brown sugar). I was unsure of how to cook the pork, so I just did it like I would with chicken on a long day- throw it in the crock pot with the usual stuff. Aaand it turned out great! Despite being anti-pork, we loved this. Bring on the salty. And garlicky. Mmmm.
First, season the pork chops with salt and pepper. Melt butter in a skillet and brown garlic. Brown the pork chops right on top of the garlic (I didn’t do this, but in retrospect I wish I would have! 🙂 ). Place the pork chops in the slow cooker, along with chopped onions.
Dredge the skillet with white. Add water, a bullion cube, Italian seasoning, olive oil, and paprika. Bring to a boil.
Pour the liquid over the pork chops in the slow cooker. Cook on low for 6 hours.
Ta da! How easy was that? We had it with garlic mashed potatoes and green beans.
2 pork chops
Salt and Pepper to season
1/4 stick of butter
1 tsp garlic
1/4 cup chopped onions
1/4 cup white wine
1/2 cup water
1/4 cup olive oil
1 bullion cube
1 tsp Italian seasoning
1/4 tsp paprika
Season the pork chops with the salt and pepper. Melt the butter in a skillet. Brown the garlic in the butter. Brown both sides of the pork chops in the garlic and butter. Place the pork chops in the slow cooker with the onions. Dredge the skillet with the white wine and add the remaining ingredients. Bring to a boil and allow the bullion cube to dissolve. Pour the liquid over the pork chops into the slow cooker and cook on low for six hours, or high for 3. Enjoy! 🙂