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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (sorry for the delay on the promised button battle…more later on that) to paste at the top of your post. It ties us together visually.Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
When the kids were little, I’d been a sale-seeking, coupon-clipping mama, rooting out the cheapest peanut butter and oatmeal in town. I turned to the Frugal Zealot, Amy Dacyczyn, author of The Tightwad Gazette, for ideas and instruction on how to live frugally.After a few years our budget wasn’t quite so tight, so we loosened up a little. But the squeeze everyone is feeling these days is squeezing us, as well, and so we’re cutting back in several areas, including groceries.I don’t know if I’ll renew that intensely zealous approach right away, but we happily ate a meat-free meal yesterday (it’s healthy and saves money), and I found pork chops and chicken on sale at Kroger.I haven’t made pork chops in ages, but there they were, offered at a ridiculously low price. So I bought them.An Internet search for “pork chop recipe” turned up several interesting prospects, which I cut-and-pasted into Evernote until I decided which one to try.After consulting with the kids, I settled on a slow cooker recipe, but I’ll tell you what—my pictures don’t look as dreamy as the Taste of Home glamor shot. Mine show you the results of an average cook trying something for the first time.The recipe says you have to coat each pork chop in a flour mixture, then brown each side before placing in the crock pot.The first were fine, but as I progressed, I went from “browning” the chops to almost “blackening” the chops, at least in spots.But they worked out fine. I layered them and then poured a flour-broth mixture over them that would create a sauce or gravy as they cooked the rest of the way through in the crock pot.They cooked a long time, longer than expected, but turned out really lovely, forming a sauce that we ladled over brown rice.A lettuce salad served with the meal included a hearty helping of homegrown tomatoes from the garden topped with a homemade dressing.A simple, tasty, affordable meal.Here’s the recipe, which I doubled:Slow Cooker Pork Chops(source: Taste of Home)Ingredients
- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic pepper blend
- 1/4 teaspoon seasoned salt
- 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
- 2 tablespoons canola oil
- 1 can (14-1/2 ounces) chicken broth
- In a large resealable plastic bag, combine 1/2 cup flour, mustard, pepper blend and seasoned salt. Add chops, one at a time, and shake to coat. In a large skillet, brown meat in oil on each side.
- Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 3-1/2 hours or until meat is tender.
- Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork. Yield: 4 servings.
Photos by Ann Kroeker.