All the Fall festivals are in full gear and Halloween is a week away. Today is a gray, rainy day here, but I am going to pack it full of sunshine and flavor for tonights dinner. A recipe that I came across many years ago in a Williams Sonoma cookbook was a mustard chicken dish. It is absolutely wonderful, full of flavor and of course full of fat. So I have adapted the ideas in the recipe to a pork chop crock pot meal. I generally serve it with No Yolks Egg Noodles. But it also tastes great with a brown/wild rice mix.
2 1/2 to 3lbs pork loin chops (mine are cut about an 1inch thick)
3 cups self rising flour
4 tbsp chinese dried mustard powder
1-2 tbsp garlic powder
salt and pepper to taste
3 cups vegetable stock
1 10 3/4 oz can cream of mushroom soup
1 10 3/4 oz can cream of celery soup
1 10 3/4 oz can cream of onion soup
1 cup chopped onion
olive oil for your frying pan
1 cup white wine
Mix in a large dish or freezer back your flour and seasonings. Put aside 1 tbsp of the flour mix. Heat your skillet and add olive oil. Just enough oil to coat the bottom. Dredge your pork chops in the flour mix and brown in the skillet. While doing this, mix together the soups, tbsp of flour mix and vegetable broth in your crock pot. As your chops are browned add to the crock pot. When the last of the chops are browned add your chopped onion to the skillet. Let them carmelize in the renderings for a couple of minutes then add your wine. If you don't have much in renderings its ok to add a tbsp of butter to get them carmelized. Let the wine cook down for about 3mins and add all of this to the crock pot. Place on low for 8-10hrs. Serve with noodles or rice. I hope you will enjoy this as much as we do!
ENJOY!!!
2 comments:
This main course sounds like a real comforting and hearty dish. Love the use of all those creamy soups in there! Great that you have converted this to a crockpot-great time saver. Thanks for sharing.
Thanks Tina! I hope you get to try it some time :)
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