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Slow Cooked Potato & Apple Pork Chops

A new week has begun and I'm happy to say I survived a jam packed, fun-filled weekend. John and I went food shopping yesterday and stocked up on lots of fruits, veggies, meats and other necessities at our local market. I figured I'd make something that didn't take a whole lot of prep for dinner tonight, but was still hearty and fulfilling. So I took out some boneless pork chops to defrost and figured I'd work with what we had, granny smith apples and petite potatoes. My friend Meg had told us about a yummy recipe she uses for grilled apples and I couldn't get the craving out of my head until it was fulfilled. While the chops defrosted I figured I'd use one of our ripened avocados and whip myself up a simple yet satisfying lunch. Avocado toast.


To make my version of avocado toast I smashed up one small avocado and mixed with lemon juice, a pinch of salt and red pepper flakes for some punch. Once I was done toasting up my whole wheat bagel thin, I spread a nice layer of my avocado mixture onto the tops and lunch was served. There are so many variations on avocado toast that you can make, but this is one of my favorites. It kept me full all the way through until dinner time. Now back to dinner. Here is what you'll need for slow cooker apples and pork chops.


Ingredients: 
  • Boneless pork chops (about 1 inch thick)
  • Seasonings: kosher salt, black pepper, dried oregano, garlic powder,  garlic salt, paprika
  • Flour or corn starch for dusting
  • 1-2 tbsp canola oil
  • 1/2 cup chopped onion
  • 1 cup chicken broth
  • 1 1/2 tsp corn starch
  • 1 granny smith apple
  • 4 small potatoes

Directions:

Season your pork chops with all of the above seasonings on just one side. Once fully seasoned, dust both sides with flour, patting the flour into each side of your meat. Use a large frying pan or iron skillet (skillet works best) and drizzle two tbsp of oil into the pan. Get your pan nice and hot. Place your chops into the pan. The meat should start sizzling immediately once added. Cook the pork chops for about eight minutes on each side. You want to get a nice golden brown color on both ends. While those are cooking, mix together your sauce for the pork chops. Take one cup of chicken broth a pinch of all of the above seasonings and 1.5 tsps of corn starch and whisk together well. Once done, chop your onion and potatoes into nice sized chunks. Once the chops are done, move them into your crock pot and add your onions to your skillet. Stir your onions in the skillet and make sure to get all of those yummy scrapings mixed in that are left from your pork chops. Your onions will deglaze the pan. Once your onions are nice and soft add your sauce mixture to the skillet stirring frequently. Your sauce will start to thicken immediately. While your sauce simmers, core and chop your apple and add to the crock pot along with your potatoes. I then seasoned a bit more with paprika and garlic powder. Once my sauce was done thickening I poured it all into my crock pot and set on 5.5 hours on high to cook. Your chops will come out super tender and juicy!


Serve with veggies and your have the perfect balanced meal. We made green peas as our side :)


Tonight's dinner took a little bit of prepping, but once set in the crock pot there was nothing left to do but serving and of course the dishes, but John handled that. He is just so much better at it ;) Tomorrow night I have a work event, so John will be on his own to whip something up for himself. But we have lots of ingredients for new recipes I'd like to try during the week. I hope you all had a wonderful Monday. Happy cooking, readers!

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