Crockpot Pork Chop and Potato Bake for two

Yesterday was one of those days – a couple of morning meetings and then one in late afternoon when I’d normally be preparing dinner. And, since we were going out after dinner, a crockpot meal came to the rescue. Even though I made a homemade version of condensed chicken soup, it was a quick prep (put together and dishes cleaned up in about 30 minutes). And, it’s so nice to come home to the aroma of a home cooked meal!

 

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
   
   
   
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
   
   
   
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
   
   
   
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops.
   
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Recipe without photos . . .

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops. 
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Instant Pot Boneless Pork Chops

We often find that boneless pork chops (often slices from the pork loin) can be quite chewy. Since we prefer tender, I tried this recipe that I found Sunday Supper Movement blog.  Packed with flavor, the chops/pork loin slices were done, start to finish, in less than 30 minutes and they were oh-so tender. I halved the recipe and serve the pork with Potato-Turnip Mash and a garden salad.  

Instant Pot Boneless Pork Chops     Yield: 4 servings 

4 boneless pork loin chops/slices 

4 tablespoon butter or a combination of butter & olive oil

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon+ cornstarch

2 tablespoon water

 

Pork Chop Seasoning—mix together the following: 

3 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

3 tablespoons sea salt

2 tablespoons crushed red pepper flakes

1 tablespoons black pepper

1/4 cup lightly packed brown sugar

1. Pat pork chops dry and season generously with pork chop seasoning on all sides.
2. Set Instant Pot to saute mode. Once hot, add in butter/olive oil and allow to melt. Once butter is melted, add in pork chops and brown on both sides, approximately 2 minutes on each side.
3. Add chicken broth to your pot, and using a wooden spoon deglaze the bits of pork from the bottom of the pot. (You can remove chops but I just pushed them aside, added the broth and deglazed the pan.)
4. Add in Worcestershire sauce and mix well.
5. If you removed chops, replace them and secure Instant Pot lid;  turn to the pressure cook mode. Pressure cook for 7 minutes.
6. When 7 minutes is up, allow pressure to naturally release on its own, about 10 minutes. 
7. Remove chops to a plate. 
8. In a small bowl combine cornstarch (I added a bit more than called for) and water and mix well. Add slurry into the remaining liquid inside your Instant Pot. Give a good mixing, and let thicken for about 5 minutes. 
9. Serve gravy over pork chops and enjoy

Smothered Pork Chops . . . fall comfort food menu

With the beginning of fall, we turn to comfort food menus. In this case— Smothered Pork Chops, Mashed Potatoes and Green Bean Bundles with Fluffy Dinner Rolls.

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
   
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
   
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
   
   
   

   
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
   
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
   
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes. 
    
    
    
    

Recipe without photos . . .

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes. 

Smoked Pork Chops with Apple Rum Sauce . . . a Kirby House recipe

These were one of the upscale items menu at the Kirby House restaurant. One of our favorites and a recipe we’ve featured in cooking classes around the state.

Smoked Pork Chops with Apple Rum Sauce    Directions are for preparation of 1 chop.

This recipe appears in the Kirby House Cookbook by Meta Newell West.

 

1 smoked pork chop 

Grill smoked pork chop to desired doneness  (should reach an internal temperature of at least 160°).  

Apple Rum Sauce

1 tablespoon butter                 

1 medium apple, cored & thinly sliced  (Jonathan or Red Rome, etc.)

1 tablespoon brown sugar

1 tablespoon Captain Morgan Original Spiced Rum®

1. In a skillet, melt butter at medium temperature.  Add apple slices and sauté until  tender.  
2. Add brown sugar and rum; cook briefly to form a thickened sauce. 
3.  Arrange apple slices on pork chop and drizzle with sauce.
   

Recipe without photos . . . Smoked Pork Chops with Apple Rum Sauce    Directions are for preparation of 1 chop.

This recipe appears in the Kirby House Cookbook by Meta Newell West.

 

1 smoked pork chop 

Grill smoked pork chop to desired doneness  (should reach an internal temperature of at least 160°).  

Apple Rum Sauce

1 tablespoon butter                 

1 medium apple, cored & thinly sliced  (Jonathan or Red Rome, etc.)

1 tablespoon brown sugar

1 tablespoon Captain Morgan Original Spiced Rum®

1. In a skillet, melt butter at medium temperature.  Add apple slices and sauté until  tender.  
2. Add brown sugar and rum; cook briefly to form a thickened sauce. 
3.  Arrange apple slices on pork chop and drizzle with sauce.

Sweet & Sour Pork . . . as good as take out without the breading and deep fat frying!

     Duane Newell came up with his lightened version of the breaded and fried sweet and sour pork that is often on the buffet at Chinese restaurants. He sent it to me with a recommendation to give it a try. He also said to vary it as I saw fit; took him at his word and below is my version of his recipe.

     I will tell you that Duane cooks the pineapple and the pepper along with rice; he likes the slightly sweet flavor the pineapple adds it. I achieved a similar result by using pineapple juice in place of part of the rice’s cooking liquid, and opted to stir fry the peppers. We also used smaller sizes of meat and veggies but that’s simply our preference.

     My maiden name is Newell so obviously Duane and I are related, even though it is a distant connection. We’re both from Stafford, Ks. (as is Barry) and actually grew up just about a mile from one another. Our dad’s both farmed and our mom’s were good friends (they talked on the phone at least once a day). Duane’s oldest brother is a year older than I am and his twin siblings were a couple of years younger. When the four of us were teenagers, Duane was a just a little guy!

Duane Newell on left, Barry, my mom and Duane's wife Alyce. 

Sweet & Sour Pork 

1 ½ cups dry minute rice (I used brown rice)

2 to 3 tablespoons olive oil

2 to 3 boneless pork chops, cut into ½” chunks or smaller

2 to 3 additional tablespoons olive oil . . . as needed
1 medium bell pepper (red, yellow or green), cut into ½” chunks or smaller

1 medium yellow or white onion, cut into cut into ½” chunks or smaller

1 or 2 garlic cloves, minced

1 cup of pineapple chunks (I used canned, packed in juice & then used part of the juice to cook the rice )

Dash (or more) of red pepper flakes

For thickening solution—Mix 1 tablespoon cornstarch (or tapioca starch) mixed w/ 3 to 4 tablespoons light soy sauce & 1 tablespoon of vinegar — rice wine vinegar preferred (be sure the soy sauce is cold in order to create a smooth solution)

1. Mise en place (advance prep) – Since stir-frying happens quickly, I cut the pork chops and vegetables into chunks as the first step in this recipe. I also drained the pineapple so I could use the juice in step #2 and used the pork chop bones to make stock. Also combined the thickening solution ingredients so that I could quickly proceed with the rest of the steps.

   

   Chunked vegetables. 

   

   Preparing pork stock.

   

   Sauce for thickening mixture.

2. Cook rice according to package directions . . . but instead of water I used ¾ cup of pork stock (I made stock from the pork chop bones) + ¾ cup pineapple juice drained from pineapple chunks.
   
3. In a wok or skillet (preferably with slanted sides), heat oil on medium high and add pork. Cook until pieces begin to brown, tossing or stirring during the process. Remove from skillet.
   
   
   
   
4. Add additional olive oil as needed and add onions and peppers. Heat remains on medium high and continue to stir and toss until veggies reach are close to the tender-crisp stage (or cook to desired degree of doneness). Then add minced garlic and cook a couple of additional minutes.
   
5. Return chicken to skillet. Add pineapple, red pepper flakes and thickening solution. Cook until pineapple is hot and sauce has thickened.
   
6. Serve over rice.

Recipe without photos . . . 

Sweet & Sour Pork 

1 ½ cups dry minute rice (I used brown rice)

2 to 3 tablespoons olive oil

2 to 3 boneless pork chops, cut into ½” chunks or smaller

2 to 3 additional tablespoons olive oil . . . as needed
1 medium bell pepper (red, yellow or green), cut into ½” chunks or smaller

1 medium yellow or white onion, cut into cut into ½” chunks or smaller

1 or 2 garlic cloves, minced

1 cup of pineapple chunks (I used canned, packed in juice & then used part of the juice to cook the rice )

Dash (or more) of red pepper flakes

For thickening solution—Mix 1 tablespoon cornstarch (or tapioca starch) mixed w/ 3 to 4 tablespoons light soy sauce & 1 tablespoon of vinegar — rice wine vinegar preferred (be sure the soy sauce is cold in order to create a smooth solution)

1. Mise en place (advance prep) – Since stir-frying happens quickly, I cut the pork chops and vegetables into chunks as the first step in this recipe. I also drained the pineapple so I could use the juice in step #2 and used the pork chop bones to make stock. I also combined the thickening solution ingredients so that I could quickly proceed with the rest of the steps.
2. Cook rice according to package directions . . . but instead of water I used ¾ cup of pork stock (I made stock from the pork chop bones) + ¾ cup pineapple juice drained from pineapple chunks.
3. In a wok or skillet (preferably with slanted sides), heat oil on medium high and add pork. Cook until pieces begin to brown, tossing or stirring during the process. Remove from skillet.
4. Add additional olive oil as needed and add onions and peppers. Heat remains on medium high and continue to stir and toss until veggies reach are close to the tender-crisp stage (or cook to desired degree of doneness). Then add minced garlic and cook a couple of additional minutes.
5. Return chicken to skillet. Add pineapple, red pepper flakes and thickening solution. Cook until pineapple is hot and sauce has thickened.
6. Serve over rice.

Smothered Boneless Pork Chops . . . in velouté sauce

Smothered Pork Chop with
Mashed Potatoes

Tonight Barry cooked in my mom’s kitchen as she is recovering from knee replacement surgery. I bought boneless pork chops and Barry decided to make smothered pork chops. If my mom was in the kitchen, she’d mix a can of mushroom soup with an equal amount of liquid (probably milk) and throw it over the chops. But, Barry decided to prepare a simple velouté sauce (a variation of a basic while sauce that is made with broth rather than milk; velouté is a French term meaning velvet). The procedure he followed is outlined (in more detail) in our Basic White Sauce or Béchamel Sauce posting.

Smothered Boneless Pork Chops

3 thick boneless pork chops (or cut thick chunks from a pork loin

Seasoned flour for dredging (all-purpose flour seasoned with salt, pepper and paprika)

3 to 4 tablespoons olive oil

About 2 tablespoons all-purpose flour (or use seasoned leftover seasoned flour and omit the salt called for as the next ingredient)

1 cup+ chicken broth or stock

Additional salt and pepper to taste

1.     Dredge pork chops in seasoned flour, shaking off excess.

2.     Heat 1 or 2 tablespoons olive oil in a pot on medium to medium high temperature. Add chops and sear on both sides. Remove from pan.

Pork chops have been seared on both sides.

3.     To the pan, add enough olive oil to equal about 2 tablespoons; stir in 2 tablespoons of flour and cook for 3 to 5 minutes.

4.     Stir in chicken broth and continue to stir or whisk until sauce thickens. Taste and add additional salt and pepper (or any other seasonings) as needed.

Barry is whisking the sauce as it thickens.

5.     Immerse the seared pork chops in the sauce, cover and place in a 325° to 350° oven for 30 minutes to an hour (we left them an hour for fork tender chops). Note: If chops are thin, bake for a shorter time period.

Barry immerses the seared chops into the sauce.

After about an hour in the oven, this is what they look like . . . and they have their own ready-made gravy!

Recipe without photos . . .

Smothered Boneless Pork Chops

3 thick boneless pork chops (or cut thick chunks from a pork loin

Seasoned flour for dredging (all-purpose flour seasoned with salt, pepper and paprika)

3 to 4 tablespoons olive oil

About 2 tablespoons all-purpose flour (or use seasoned leftover seasoned flour and omit the salt called for as the next ingredient)

1 cup+ chicken broth or stock

Additional salt and pepper to taste

1.     Dredge pork chops in seasoned flour, shaking off excess.

2.     Heat 1 or 2 tablespoons olive oil in a pot on medium to medium high temperature. Add chops and sear on both sides. Remove from pan.

3.     To the pan, add enough olive oil to equal about 2 tablespoons; stir in 2 tablespoons of flour and cook for 3 to 5 minutes.

4.     Stir in chicken broth and continue to stir or whisk until sauce thickens. Taste and add additional salt and pepper (or any other seasonings) as needed.

5.     Immerse the seared pork chops in the sauce, cover and place in a 325° to 350° oven for 30 minutes to an hour (we left them an hour for fork tender chops). Note: If chops are thin, bake for a shorter time period.