MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Crock Pot Savory Pork Chops with Carrots and Mushrooms
| Crock Pot Savory Pork Chops with Carrots and Mushrooms | Print |
Recipe By: Alice Morrow
Crock Pot Savory Pork Chops with Carrots and Mushrooms
Ingredients
- 1 ½ c. chicken stock
- 1 t. sherry vinegar
- 3 T. flour
- PAM
- ¾ lbs. carrots, peeled and cut into 2” pieces
- ½ lb. shitake mushrooms, stems removed and caps sliced
- 1 medium onion, chopped
- 2 T. minced garlic
- 4 fresh thyme sprigs
- 2 oregano sprigs
- Olive oil
- 4 (6-oz.) bone-in center cut pork chops
- Kosher salt, black pepper
- ¼ c. dry white wine
- 6 oz. uncooked whole-wheat egg noodles
- 2 T. heavy cream
- Chopped fresh thyme leaves
Instructions
- Combine stock, vinegar and flour in 6 to 8 quart crock pot, coated with PAM.
- Stir in carrots, mushrooms, onion, garlic, thyme and oregano sprigs.
- In large nonstick skillet, drizzle oil on bottom and put over medium-high heat.
- Season pork chops with salt and pepper. Cook chops in skillet for 2 minutes on each side. Place chops in crock pot.
- Add wine to skillet and cook 30 seconds, scraping pan to loosen browned bits.
- Spoon wine mixture over chops. Cover and cook on LOW for 7 hours or until veggies are tender.
- Cook noodles according to package directions, omitting salt. Drain.
- Remove chops from crock-pot and keep warm.
- Remove herb sprigs.
- To the crock-pot add the heavy cream, a little salt and pepper. Stir to combine. Taste for the seasoning.
- Stir in noodles and heat until warm.
- Divide noodle mixture between 4 plates and top each with a pork chop. Drizzle any remining sauce in crock pot and garnish with chopped thyme leaves.
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