Daily Archives: 06/09/2017

SLOW COOKER DIJON PORK CHOPS & POTATOES

 

SLOW COOKER DIJON PORK CHOPS & POTATOES

Ingredients

1 can (10.75 oz.) condensed cream of mushroom soup 
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water

Directions

1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion. Toss everything into your 5-7 quart crockpot.

2. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides. Place chops on top of potato mixture and cook on low four-six hours or on high three – five hours (times are approximate)

3. If you want a thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.

Source Bake at midnite

rsz_1img_3741

Advertisements

A New Healthy Addiction 

This Roasted Brussels Sprouts recipe is my latest favorite. It’s not only easy to prepare, but I promise you they will be gone in no time at all. So make enough for the whole family! I’m certain that these will quickly become your new healthy obsession. 

Honey Balsamic Roasted Brussels Sprouts

Ingredients

1 1/2 lbs brussels sprouts

3 tbsp olive oil separated

3/4 tsp kosher salt

1/2 tsp ground black pepper

2 Tbsp balsamic vinegar

2 tsp honey
Directions 

Preheat your oven to 425 F. Line a baking sheet with foil. Set aside 

1. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. In a large mixing bowl, toss brussels sprouts with two tablespoons of olive oil, kosher salt, and freshly cracked black pepper to coat thoroughly. Transfer the brussels sprouts to a baking sheet and roast until tender and caramelized approximately twenty minutes.

2. Place brussels sprouts back in a bowl. Add remaining tablespoon of olive oil, balsamic vinegar, and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Source Kevin is Cooking