4 to 6 loin pork chops, about 1/2 lb each
1 tbsp canola oil
1 small onion, sliced thin
2 tbsp quick-cooking tapioca
1 can cream of chicken soup
1/2 cup apple juice
1 1/2 tsp Worcestershire sauce
3/4 tsp dried thyme
1/4 tsp garlic powder
1 1/2 cups sliced fresh mushrooms
Fresh thyme sprigs for garnish, if desired
Trim excess fat from the pork chops.
Heat the canola oil in a large skillet over medium heat; add chops and cook until brown, turning to brown evenly. Drain off the fat.
In a slow cooker or crockpot layer the onion and the chops.
Crush the tapioca and combine with the soup, apple juice, Worcestershire sauce, thyme, and garlic powder; stir in the mushrooms. Pour the mixture over the chops.
Place lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours. Serve chops with the sauce poured over them. Garnish with the fresh thyme sprigs, if desired.
1 small onion, sliced thin
2 tbsp quick-cooking tapioca
1 can cream of chicken soup
1/2 cup apple juice
1 1/2 tsp Worcestershire sauce
3/4 tsp dried thyme
1/4 tsp garlic powder
1 1/2 cups sliced fresh mushrooms
Fresh thyme sprigs for garnish, if desired
Trim excess fat from the pork chops.
Heat the canola oil in a large skillet over medium heat; add chops and cook until brown, turning to brown evenly. Drain off the fat.
In a slow cooker or crockpot layer the onion and the chops.
Crush the tapioca and combine with the soup, apple juice, Worcestershire sauce, thyme, and garlic powder; stir in the mushrooms. Pour the mixture over the chops.
Place lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours. Serve chops with the sauce poured over them. Garnish with the fresh thyme sprigs, if desired.
Note: File Photo
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