Or as we call them Crock Chops or Pork Pots.
A couple weeks ago I decided to cook for Adam, a very nice dinner. I had some thick boneless pork chops in my freezer so I pulled them out and defrosted them. I then called my mom to make sure I remembered the recipe correctly. So I cooked them up and when they were ready I cooked a bunch of fresh carrots and made a huge bowl of mashed potatoes. We lit some candles and sat down to eat. Adam’s first sentence after taking a bite, “Can you make these for Christmas Eve?” The chops were so moist and flavorful that I think I may have even accidentally eaten a piece of fat – which if you know me at ALL, I do NOT do. So I wanted to toss this recipe your way because it’s so easy and so good and because I think you should make it.
CrockChops
Cut up a bunch of onions – proportionate to the amount of pork chops you will cook.
I think I cooked 5 chops? Saute them in olive oil. I think I also threw in some fresh garlic and sauteed it with the onions.
When the onions are tender toss them in the pot.
Sprinkle salt and pepper on your chops and brown them on both sides in the same skillet.
Throw them in the crockpot.
Dump in a can of cream of mushroom soup.
Put in like – Oh I’d say maybe – a half a can of water.
Cook on high for a couple hours then turn down to low.
Sit down together, say grace, take a bite, all together say, “Yum.”
Erin
Adam
