Saturday, March 19, 2011
Two-fer: An OK Entree but Delish Side
Slow Cooker Smothered Pork Chops
I found this on Imperfect Happiness's Website but they gave credit to Cook's Illustrated The Best Slow & East Cookbook
4 oz (about 4 slices) bacon, cut into 1/4 in. pieces
4 tsp. light brown sugar
3 medium garlic cloves, minced or pressed
1 Tbsp. minced fresh thyme, or 1 tsp. dry
Salt (use sparingly due to salt content of bacon and soy sauce)
1/4 cup soy sauce
2 Tbsp. Minute tapioca
2 bay leaves
6 bone-in blade-cut pork chops, about 3/4 in. thick
Ground Black pepper
1 Tbsp. cider vinegar
1 Tbsp. fresh parsley (didn't use)
1. Cook the bacon in a 12 in. nonstick skillet over medium heat until crisp, about 8 min. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet, and refrigerate until serving time.
2. Pour off all but 2 Tbsp. of the bacon fat left in the skillet and place over medium-high heat until simmering. Add the onions, 1 tsp. of the brown sugar, garlic, thyme, and 1/4 tsp. salt to the skillet and cook, stirring often, until the onions are soft and caramelized, 10-15 min. Stir in 1 cup of the chicken broth, scraping up any browned bits from the bottom of the pan.
3. Transfer the mixture to the slow cooker and stir in the remaining 2 cups broth, remaining Tbsp brown sugar, soy sauce, tapioca, and bay leaves until evenly combined. Season pork chops with salt and pepper and nestle them in the slow cooker. Cover and cook, either on low or high, until the meat is tender, 7-8 hours on low or 4-5 hours on high.
4. Transfer the pork chops to a serving platter with a large spoon, tent with foil and let rest for 20 min. Let the cooking liquid settle for 5 min, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the vinegar, and season with salt and pepper to taste. (Remember, go easy on the salt before tasting it.) Reheat the bacon in the microwave on high power until heated through and crisp, about 30 seconds. Pour 1 cup of the sauce over the chops, sprinkle with the crisp bacon and parsley, and serve, passing the remaining sauce separately. (I kept all of the sauce separate and just poured on chops as desired by each person.)
The next recipe, I feel, was the star of the show. So simple, but definitely hit the spot for me. Unfortunately, I didn't think of the fact that I was offering the recipe for this also, so the picture really shows you how I felt about it. There are no words to describe this. I'll let the empty dish speak for itself.
Easy Baked Sweet Potatoes
From http://www.food.com/ submitted by The Range Rover
2 (15 oz) cans sweet potatoes, with juice (in 1/2 in. chunks) (I drained and left the size they were.)
1/2 cup brown sugar, firmly packed
1/4 cup margarine, melted
1/2 tsp. cinnamon, (oops, forgot this)
1. Layer potatoes, brown sugar, and margarine in a casserole dish.
2. Sprinkle with cinnamon. (OOPS!)