Basic Crockpot Pork (or Chicken if you fancy)

Ok, so after my last post...we got hit with some crap of a stomach bug. And we seem to have eaten out a lot or have a lot of simple things like grilled chicken and the sort. Today was the first time I've "cooked" in a while. This is a very quick versatile recipe that has unlimited possibilities

Basic Crockpot Pork
Serves 4

1 lb frozen boneless pork chops, trimmed
1 can flavored diced tomatoes (tonight I used Italian)
1 small can mushrooms
1 tablespoon cornstarch

Spray crockpot with cooking spray. Toss in porkchops. Top with tomatoes and mushrooms.

I cook on high for 3 hours. I find that cooking from frozen ensures that your meat won't dry out. I wouldn't do it for more than 8 hours on low though.

When done, sprinkle in cornstarch and wisk quickly to avoid lumps. Recover and allow "sauce" to thicken.

Sloppy Cubanos

Yet another RR. This was super good. I halved the recipe, but still used the full cup of chicken broth and tomato sauce (accidentally forgot to half them) and ended up having to thicken it up with cornstarch. But, this made it super saucy and more sloppy...which we loved!! I also use provolone cheese since we are not swiss eaters.

I also didn't have allspice and wasn't going to spend the money on it for one recipe, so I just used a bit of cinnamon and nutmeg, which was perfect. It gave it the right amount of "hmmm, what is that in the background?" Hee hee!

Sloppy Cubanos

PS. I won't be baking anytime soon. It seems our oven is setting off our carbon monoxide monitor when I bake all of a sudden, so we must get that looked at before I attempt the corn bacon muffins.

PPS. Never, ever look at the ingredient list for chorizo. It may make you gag. I had to really think about how good it tastes to forget what I saw.

Pork Chops and Stuffing

This is a favorite in our house. It's quick, simple, and tasty. I bought some fresh corn at the farmer's market earlier in the week that I also cooked. AND, guess who ate some of that...PICKY NICKY! He actually ate corn. And liked it. I think it's a cold day in hell. Or maybe he figured that I won't ever take him to get shots again if he starts eating veggies. Hee hee!

Pork Chops and Stuffing
Serves 4

4 boneless pork chops
1 T olive oil
1 T butter
1 can cream of celery soup (or mushroom)
1 box stuffing

Heat oil and butter in a skillet until melted. Season pork chops with pepper and italian seasonings. Turn up the heat and sear pork chops on both sides. Remove from skillet. Add soup and 1/2 can of water to the skillet and deglaze the skillet. Place pork chops on top of sauce. Dump stuffing in a bowl and add a cup of water. Stir all around until the water is absorbed. Pour stuffing over chops and sauce. Cover, reduce heat to low, and let cook for 20 minutes.