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Eating Well
These were REALLY good and easy to make in the slow cooker. My only regret is that we didn’t put more chops in the pot.
2 pounds pork loin chop, R-T-C
1 tablespoon cooking oil
1 onion, thinly sliced
2 tablespoons tapioca, quick cooking
10 3/4 ounces cream of mushroom soup, condensed
1/2 cup apple juice, or cider
1 1/2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1/4 teaspoon garlic powder
1 1/2 cups fresh mushroom
1. Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in a 3-1/2- or 4-quart slow cooker. Add chops. Using a mortar and pestle, crush tapioca. In a medium bowl, combine tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to to 4-1/2 hours. If desired, garnish with thyme sprigs. Makes 6 servings.
Knife
Cutting board
Measuring cups and spoons
Non-stick skillet
Crock pot
Serving spoon
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