49. Crockpot Pork Chops with Rhubarb, Peppers, and Onion

A while back, when I asked for crockpot recipes, I got the wonderful suggestion from The Wiser Shopper (click here for the recipe!) to make Pork chops with apples and onions based on a Martha Stewart recipe. The idea sounds like one of my favorite combinations of sweet and savory, so I filed it away as a great option but didn’t remember it until this week.

This week, in particular, I had a lot of leftover rhubarb from the farmer’s market, so I thought I’d adapt the recipe by subbing a little bit of apple sauce and a lot of chopped rhubarb in the recipe. I threw all the other ingredients into the slow cooker for the whole day, and by evening, there was… well, the same brownish stuff that comes out of a lot of slow cooker recipes, but man oh man! When we sat down to eat, it was some kind of delicious.

The pork was moist and the sauce was tart and savory and multi-layered. I fried some homefries to go with it, which turned out to be the perfect contrast to the softness of the meat and veggies, and overall, I was really pleased. I added one other thing, which was a spicy barbeque sauce, a generous glopping on top of the ingredients at the beginning of the process. The spice was essential, because I think the whole thing would have turned out overly sweet otherwise.

Thanks Wise Shopper for sharing your recipe – it made a regular old Monday night extra special and delicious.

Turning Leftovers into Freezer Meals

I’m still working on two or three dishes I cooked up during Husband’s last trip – when I am at home alone, half as much food gets eaten and twice as much gets cooked because I start thinking about all the things I have in the kitchen, and all the recipes people have sent me, and I just make things until the fridge is full. I have my pick of things to eat, but they inevitably become leftovers.

One tactic I’ve seen a lot of people do is freeze things almost immediately after making them, anticipating how they will not really want that food for multiple meals in the same week. I, however, begin with optimism that we will eat, for instance, chili for days on end. Husband is pretty good about it, as I’ve said before, I love the luxury of eating something different every day. So it appears that I need to practice freezer meal prep!

Pinterest has a few links about it, but I’m especially intrigued by meals that, when reheated, retain the same awesome flavors and textures they had when first made; any freezer meal recipes out there that don’t taste like freezer meals? I’d also love to get better at packaging up more freezer meals, i.e. “meal prep” ahead of time, but for now, I think I have to stick with just doing a better job of not letting leftovers get old and then get thrown out. I want to be able to cook a lot and experience variety, but I also really want to avoid trashing any real food.

There is nothing like spending all summer to try to grow just a few buckets of tomatoes to make you appreciate every grain of rice and lump of stew that you sadly throw out because it’s gotten too old in the fridge. Time to use my freezer to save food. 🙂

49. Crockpot Pork Chops with Rhubarb, Peppers, and Onion

A while back, when I asked for crockpot recipes, I got the wonderful suggestion from The Wiser Shopper (click here for the recipe!) to make Pork chops with apples and onions based on a Martha Stewart recipe. The idea sounds like one of my favorite combinations of sweet and savory, so I filed it away as a great option but didn’t remember it until this week.

This week, in particular, I had a lot of leftover rhubarb from the farmer’s market, so I thought I’d adapt the recipe by subbing a little bit of apple sauce and a lot of chopped rhubarb in the recipe. I threw all the other ingredients into the slow cooker for the whole day, and by evening, there was… well, the same brownish stuff that comes out of a lot of slow cooker recipes, but man oh man! When we sat down to eat, it was some kind of delicious.

The pork was moist and the sauce was tart and savory and multi-layered. I fried some homefries to go with it, which turned out to be the perfect contrast to the softness of the meat and veggies, and overall, I was really pleased. I added one other thing, which was a spicy barbeque sauce, a generous glopping on top of the ingredients at the beginning of the process. The spice was essential, because I think the whole thing would have turned out overly sweet otherwise.

Thanks Wise Shopper for sharing your recipe – it made a regular old Monday night extra special and delicious.

16. D’s Crockpot Parmesan Pork Chops

crockpotIf the recipe that D gave me could speak, it would tell me “calm down – everything in your house has a purpose. Everything in your kitchen will contribute to this meal, and it will be easy and delicious.” I felt hypnotized by these pork chops.

I don’t know much about pork, or chops, or meat in general – it’s the first time that I haven’t wordlessly let Husband select the meat he wanted in his meals and instead made a beeline for the on-sale styrofoam-and-shrink-wrapped pork. I found some (to my eyes) good looking chops that were at half their “original” price and I decided resolutely not to overthink it. If part of this project is trying things I wouldn’t normally try, this was one of them. My tendency toward lazy vegetarianism and my husband’s preference to cook one of his major meat groups (ground chuck, chicken breasts, bacon) meant that we weren’t usually a pork chop family. I remember once, well before we got engaged, Husband rustled up some pork chops from his grandmother’s fridge and gave them a thick coating of dried herbs before frying them – delicious. Still, the feat hasn’t been repeated lately, so I thought this recipe both appropriate for a party (it feeds so many people!) and appropriate for our home.

The ingredients all piled on top of each other didn’t look like much in the crock-pot, which was first christened with this dish (my writing skills sometimes lag behind my cooking, in that I’ve already posted about the breakfast scramble I made after this dinner party dish!). Hours later, however, the pork chops were so tender that they broke apart on their own, and fell into pieces in the perfect, creamy-thick broth. While there was a substantial quantity of calories in the sauce, it really wasn’t made of anything unwholesome – no secret quantities of butter went into the making of this. The cream of mushroom soup did what so many sauce starters do, providing the roux-like base and allowing the flavor of the meat to permeate through it.

We had way too much food at the party, so these lasted for a very long time in our house, being packed into tupperware for lunches – so good. So comforting. 🙂

Crockpot Parmesan Pork Chops

6 – 8 whole pork chops bone-in
21 ounces canned cream of mushroom soup
1 cup bread crumbs
3/4 cup Parmesan cheese grated
1 tablespoon Italian seasoning
2 teaspoons ground paprika

-In a bowl combine bread crumbs, Parmesan cheese, McCormick Seasoning Pack and Paprika.
-Spray crock-pot with Pam.
-Lay the first layer of Pork chops (you only want 2 layers so squish those in as needed).
-Spread one can of Cream of Mushroom Soup over the chops.
-Shake half the dry ingredients that are in your bowl.
-Lay your next layer of Pork chops.
-Spread the other can of Cream of Mushroom soup over the chops.
-Cover the rest of the mixture with your dry ingredients.
-Cook on low for 4-6 hours.

Possibly originally from: http://crockpotladies.com/recipe/crockpot-parmesan-pork-chops/

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