Saturday, December 31, 2005

Creamy Pork Chop

Found Sunny's Creamy Chicken Pork Chop from Allrecipe. The first time I cooked that, the pork was a little tough and the gravy was salty. So I tweaked the recipe this morning.

Changes that I had made to the recipe were:
1. Substitute Cream of Mushroom for Cream of Chicken.
2. Additional ingredients: half a can of water, 1 carrot and about 2 tbsp of MasterFoods Honey Mustard.
3. Simmer pork chops in slow cooker.

The final result was tender and tasty pork chops. The gravy was great for the Whipped Mashed Potatoes.

Creamy Pork Chop

Serves 4

6 pcs of pork chops
1 tbsp olive oil
1 white onion, slice
2 cloves garlic, chopped
1 carrot, cut whichever way you like
1 can Cream of Mushroom
1/2 can water (use Cream of Mushroom can to measure)
1/2 can chicken broth (I used Swanson brand)
abt 2 tbsp of MasterFoods Honey Mustard


Heat oil in a non-stick pan, sauté garlic and white onion till translucent. Remove.

Add pork chops and brown abt 5 mins on each side.

In a large bowl, whisk together cream of mushroom, water, chicken broth and honey mustard to form a mixture.

Pour mixture to the pork chops in the pan. Add the carrot and pepper. Bring to boil.

Put all the above into the slow cooker. Simmer for about 2-1/2 to 3 hours in the slow cooker. (I used high heat for 2-1/2 hr)

Serve with rice, pasta or mashed potatoes.

Note from the original reciep: This dish can also be made with chicken instead of pork; either whole pieces, or chunks, simply adjust cooking time accordingly. Use Cream of Chicken when cook with chicken.

Tazz's Note: When cook with chicken, don't have to simmer in slow cooker, just simmer in the pan, like the original recipe.