1/2 lb sliced fresh mushrooms
1 can (14-oz) chop suey vegetables, drained
2 tbsp reduced-sodium soy sauce
2 tbsp chopped fresh ginger
1/8 tsp crushed red pepper flakes
1 packet (3-oz) Ramen chicken noodle soup
5 cups water
1 lb thick bone-in pork chop
Spray the inside of a slow cooker (4-qt works best) with nonstick cooking spray.
Place the mushrooms, vegetables, soy sauce, ginger, red pepper flakes, seasoning packet from the soup and the water into the slow cooker; stir to mix together. Place pork chops into the cooker.
Place lid on cooker and cook on low for 8 hours or on high for 4 hours or until the meat is tender.
Remove chops from the cooker to a cutting board. Using two forks, break the meat into bite-size pieces; discard bones. Return the meat to the cooker.
Break the Ramen noodles into small pieces and stir into the cooker. Cook on low about 10 minutes more or until the noodles are tender.
Yield: 6 servings