Me: Ugh, all that mess from the grease. Really?
Roy: Alright, can you put bread crumbs on them and bake them in the oven, like "shake and bake"?
An hour later, Roy comes into the kitchen and sees me put the pork chops inside the crock pot.
Roy: I thought you were going to bake them in the oven, or change your mind and fry them?
Me: No, I felt inspired; pork chops in the crock pot smothered in cream soups and topped with stuffing. What do you think?
Roy: I think that sounds delicious.
...and so another crock pot recipe was born in my kitchen.
Pork Chop and Stuffing Bake
8 boneless pork loin chops1 tsp. salt
½ tsp. ground black pepper
½ tsp. garlic powder
1 cup sliced mushrooms
1 can (10.5 oz.) cream of mushroom soup
1 cup milk, divided in half
1 (6 oz.) package seasoned stuffing cubes
1 can (10.5 oz.) cream of celery soup
Season chops with the salt, black pepper and garlic powder; layer into the crock pot; spread mushrooms over the pork chops.
When you layer the chops, place each one over the ends of the others underneath. This makes a well and the creamed soups can flow down to all the layers of chops, not just the ones on top.
Mix the cream of mushroom soup with a half cup of milk; pour over chops and mushrooms. Spread out the stuffing cubes; mix the cream of celery soup with other half cup of milk; pour over the stuffing cubes.
Cover, set on high; cook for four hours.
Makes 8 servings.
After eating two servings, and making lots of "Hmmm" sounds; Roy decided that "Yeah, this was much better than frying or baking." I already knew that, but let him believe he'd made a great culinary discovery.