Wednesday, October 30, 2013

What to do with those boneless pork chops...

My wife is increasingly enamoured with crock pot meals: we can throw everything in one container in the morning, go to work, and come home to a house smelling more like a restaurant and less like Otis's litter box.

Otis the Quat lounging

She made an early morning Kroger run to-day and came home with center cut boneless pork chops and five pounds of potatoes and asked what I could do with that. 'Well, dear', I retorted, 'Lemme come up with something...'.
So I did; and here it is.

4 medium Russet potatoes rough chopped
1 medium red onion
3 ribs celery chopped
3 carrots chopped
1 green pepper chopped

1 14.5 oz can diced tomatoes
2 tbs dijon mustard
1 cup catsup
3 cloves garlic minced
2 tbs cider vinegar
2 tbs Worcestershire sauce
1 tbs dark brown sugar
1tsp ground black pepper
fresh basil and sage from the garden
a pinch of garlic powder

Start with the sauce on the stovetop - combine catsup, mustard, garlic, vinegar, Worcestershire, sugar and pepper in a small pot and bring to a gentle boil. Set aside.

Into the crock pot put the potatoes and season them. Lay the pork over the potatoes and then pour in the sauce. Add the herbs, the other chopped vegetables, then the tomatoes.
Cover, cook on LOW for 8 hours, then enjoy.

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