A nice one pot almost dinner
- Carbohydrate 53.6773833333333 g
- Cholesterol 137.31 mg
- Fat 18.2688666666667 g
- Fiber 6.2340000919501 g
- Protein 47.9801666666667 g
- Saturated Fat 6.034615 g
- Serving Size 1 1 Serving (592g)
- Sodium 1694.44 mg
- Sugar 47.4433832413832 g
- Trans Fat 2.64618 g
- Calories 579 calories
Step-by-step
- Place pork chops in crock pot.
- Sprinkle soup mix around and between.
- Add water.
- Add peeled onions, potatoes, and carrots to suit.
- Cook on HIGH setting 4 hours or LOW for 6 hours.
- About an hour before ready slice the mushrooms and add to crockpot.
- When done remove vegetables and meat, place juice in small saucepan bring to a boil and add cornstarch mixed in a little water to make a gravy.
Many home cooks fail to brown pork chops before slow cooking, missing an opportunity to build deep umami through the Maillard reaction. While this recipe relies on moisture and direct steaming within the slow cooker, incorporating root vegetables alongside the meat ensures balanced textures and flavors.
Selecting the Right Sides
Pair these savory chops with a crisp green salad dressed in a sharp vinaigrette containing a three-to-one oil-to-vinegar ratio to cut through the richness of the meat and gravy. Steamed green beans tossed with toasted almonds provide a contrasting crunch against the tender potatoes and carrots cooked in the pot. Crusty sourdough bread works well for soaking up the reduced onion pan juices.
Finishing the Gravy
Transferring the cooking liquid to a separate saucepan and bringing it to a rolling boil is necessary to activate the cornstarch slurry. Whisking one teaspoon of cornstarch with a splash of cold water prevents lumps from forming when introduced to the hot broth. Simmer the mixture for two minutes until the starches gelatinize and coat the back of a spoon cleanly.
Storage and Freezing
Store leftover meat and vegetables in airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop over medium-low heat with a tablespoon of added water to loosen the thickened sauce. Freezing is not recommended because thawed potatoes turn mealy and watery.
