The Other White Meat

Since Mom’s bout with the stomach flu (I still need to report this on http://whoissick.org), my mission has been to cook rich, tasty, not overly spicy, high-calorie things to encourage her to eat. I think tonight’s creation was a success. I haven’t even TRIED to figure out the nutritional information on this yet. Suffice to say, it’s PLENTY nutritious.

CROCK POT PORK CHOPS

4 pork chops (center cut)
¼ cup olive oil
Salt
Pepper
Creole Seasoning
¼ cup white wine
1 box pork Stove Top stuffing
1 can garlic mushroom soup
1 can cream of mushroom soup
1 medium onion, coarsely chopped
6 large mushrooms sliced (Crimini or Portabella)

Prepare stuffing as directed on box.

Mix the 2 cans of soup together with 1 can of water. This is best done in a saucepan over low heat in order to get the condensed soup to melt and blend properly (get the lumps out).

Season pork chops to taste with salt, pepper and Creole seasoning. (I add a little Creole seasoning, too). Brown pork chops in olive oil.

Deglaze pan with ¼ cup white wine add back any oil that dripped from pork chops. Add chopped onion and mushrooms. Cook until onions begin to caramelize.

Pour some soup mixture in the bottom of your crock-pot. Place a few spoonfuls of stuffing on top of soup mixture. Then place 2 pork chops on top of stuffing. Add some onions and then pour some soup mixture over the pork chops. Continue, until all ingredients are used.

Turn crock-pot on low and cook 5 to 6 hours.
Serve with vegetables. Steamed, French-cut green beans went well.