Tuesday, April 21, 2015

Pork - Fry or Bake vs. Crock Pot

Roy: Hunny, can you fry the pork chops?
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"?
Me: Fine...whatever.

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 chops
1 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



Spray the inside of a 4 quart crock pot with nonstick cooking spray.

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.

Mary Cokenour