![]() The pork chops - just a minute on both sides to get them brown.) SetĪ medium bowl, whisk together the cream of chicken soup with the heavyĬream, milk, and minced garlic. Brown both sides of the pork chops (don’t fully cook Olive oil in a large skillet over high heat. There was just a whole lot of "how can this not be good?" about this recipe! Serve it up with some steamed greens and there's dinner! Prep it the night before to save time! So add this one to your repertoire and keep it in mind the next time there's snow in the forecast.ġ (10.5 oz.) can condensed cream of chicken with herbs soupģ-4 large russet potatoes, sliced into ½” thicknessĢ cups shredded colby & monterey jack cheese, divided use1/2 cup sliced green onion, for topping As soon as I saw this recipe from The Country Cook, I knew I had a winner. So, since our recent cold snap of subzero temperatures, I've lately been turning to my slow cooker for a few new all day recipes. Do you do that too? Especially when we get a lot of snow, you see people posting photos of everything they've cooked while being snowed in. You know, something that will cook all day and make the whole house smell like home. Serve the pork chops with some of the gravy, onions, and a sprinkle of fresh thyme leaves, over cooked egg noodles or mashed potatoes, if you like.I'm sure I'm not alone when I say this, but whenever it's super cold outside, I immediately want to cook something delicious and warm and comforting. Cover and cook over high heat for 1 hour, then reduce to low heat for 2 more hours, until tender. Add the onions and thyme sprigs, the nestle the pork chops into the broth mixture. Step 4 Add the cream of mushroom soup, chicken broth and Worcestershire sauce to the base of a 6- to 8-quart slow cooker.Step 3 Add the onions to the skillet and cook for about 5 minutes, until lightly golden and slightly softened.Add the pork chops to the pan (work in two batches if the need be) and cook for 3 minutes on each side. Step 2 Heat the oil and butter in a large skillet over medium-high heat.Dredge each side of the pork chops in the flour mixture, then set aside on a plate. ![]() Step 1 In a pie plate, whisk together the flour, salt, pepper, cayenne and thyme leaves. ![]() The same goes for these pork chops which are cooked in a super savory, thyme-infused gravy made from condensed cream of mushroom soup, chicken broth, fresh onion and thyme.Īccording to the USDA, pork chops cooked to an internal temperature of 145☏ are safe to eat. Most slow cooker recipes call for cooking meat in some sort of liquid to maximize flavor and tenderness while also avoiding any burning. (This goes for chicken and beef, too!) This recipe calls for getting a nice golden crust on boneless pork chops then getting a head start on the gravy in the same pan.ĭo I need to add liquid to slow cook pork? But for optimal flavor, it's best to sear the meat in a skillet first. It can make a mean white chicken chili, fall-off-the-bone tender teriyaki ribs, creamy butternut squash mac and cheese, and now, perfectly tender pork chops cooked in and served smothered with a rich onion gravy. The all-star kitchen appliance has so much weeknight dinner potential. If you only pull out your slow cooker to make hearty soups, you're seriously missing out. ![]()
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