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.

Food Memory: Best Barbecue – Worth Waiting in Line!

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In Asheville, NC, there is a barbecue joint open only for lunch, where you order at the counter and seat yourself, serve your own sauce, and everything they make is heavenly. The pulled pork sandwich here pictured is slathered with a blueberry chipotle sauce – equal parts fiery and sweet – and the sweet potatoes and mild mac and cheese even it out in a soul-food trifecta. I visited with Husband and stood in a long line for this food, and learned that every bite tastes like triumph once you get to the front of the line. It makes me think of how restaurants that truly hit on a unique recipe for success can make a few different choices – they can brand and expand, which results in a lot of joy, or they can double-down on the small-time successes and limit their offerings. While this restaurant could definitely franchise out and be successful, and it could open for dinner and weekends, they create a scarcity that prompts travellers to stop and marvel because they chose to stick with making the best food possible and not sending it out all over. It’s locally-chosen, locally-designed food at it’s finest. 

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.