Crock-Pots are the way to go! Whether you happen to be physically (arm) disabled or not!! I love to use the Crock-Pot (whether it’s winter or not) - it’s easy to start dinner in the morning and then let it cook all day - while I’m working or if I’m out running errands with Tom!
Crock-Pots are so easy to use too and that is why I chose this type of recipe to share with you. They are also an affordable way to cook larger pieces of meat for not only tonight’s dinner, but future dinners during the week as well. This makes Crock-Pot cooking more economical!!
Crock-Pots tenderize all cuts of meat and flavor them deeply with their slow-cooking.
For pork you can try all different cuts, such as tenderloin, shoulder, roast or butt to name a few.
And, you can season them with dry rubs or wet sauces such as BBQ sauce or just a broth!
CROCK-POT PORK CHOPS (Serves 2)
Pork Chops (try them wrapped with bacon, I purchased mine directly from Vons)
Pico De Gallo (purchased directly from Vons)
32 ounces Chicken Broth (I prefer Swansons)
Mashed Potatoes (I prefer Bob Evans Brand made with Fresh Potatoes, Real Milk & Butter)
Combine Pork Chops, Pico De Gallo, Chicken Broth & Chives in the Crock-Pot.
Simmer on low for 6 hours.
Warm the Mashed Potatoes in the microwave.
For each serving, serve a Pork Chop (be sure to get some of the Pico De Gallo and Chicken Broth) on some of the warmed Mashed Potatoes, in a bowl. Can also be served with garlic knots or bread.
Use any leftover sauce of broth, with pico de gallo, as a future soup broth or stew broth.
If you haven’t already, please watch my video to see how easy this is for your next dinner via my Instagram: @poststrokepeg! Bon Appetit!!
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