I’ve been getting a few requests for slow cooker (crock pot) recipes.
So I dug through my saddle box full of recipes.. What? You dont’ have a saddle box full of recipes? Well, lucky for you, I do!
But, between all the recipes (homemade recipe books, cookbooks, recipe clippings, and well just about everything you can think of relating to a recipe), I came to one conclusion. I was looking for a needle in a saddle box. 😛
So I recruited Mom to help me find just the right recipe for this post. Well, they all looked so yummy. And, most made my mouth water just reading them. We came up with a few that I think everyone will really enjoy making. And, as an added bonus, the family will LOVE EATING it too! 😀
- 6 Pork Loin Chops
- 4 tbl All-Purpose Flour
- 2 tbl Vegetable Oil
- 3 medium Potatoes, cubed
- 1 medium Onion, chopped (I diced mine)
- 1 small Cabbage, cut in thin wedges
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Beef Bouillon Granules
- 1/4 cup Water
- 1 can (14 1/2 oz.) Stewed Tomatoes, cut up and juice reserved
- 1/2 cup Sour Cream
- 2 tbl Cornstarch
- Water or Milk
- Chopped Chives or Parsley *
Trim extra fat from chops. Coat chops with 2 tablespoons of the flour. In a large skillet over medium heat, brown chops in oil.
In a slow cooker (crock pot), place potatoes and onion. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order; cabbage, salt, pepper, pork chops, bouillon granules, 1/4 cup water and stewed tomatoes with juice. DO NOT STIR!
Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours, or until vegetables and porch chops are tender.
To serve, transfer meat and vegetables to a large platter; cover and keep warm.
In a small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thickened and mixture comes to a boil. Serve with chops. * Garnish with chives or parsley, if desired.
This recipe makes 6 servings.
Serving suggestions: Corn bread sticks and a cottage cheese – fruit salad.
This recipe can be adapted for a dutch oven by adjusting the cook time as necessary.
For those that don’t really care for cabbage (like me), don’t worry. The addition of the cabbage makes for an added flavor. The cooked cabbage takes on the flavors of the other vegetables and the beef bouillon. Making this a great addition to this already awesome meal.