Some weeks I have a meal plan all set. Others, I have a vague idea and then kind of wing it day by day with the proteins and staples we have on hand. This week I'm winging it.
After feeding the boys breakfast this morning, I opened the fridge and the cupboards to brainstorm for dinner. I had a package of boneless center cut pork chops in the fridge but, no ideas. Asking my moms Facebook group for suggestions resulted in several delicious recipes but, I didn't have all of the ingredients for a single one.
One of the shared links was for a pork roast, cooked in the crock pot with sweet potatoes, onion and apple. No sweet potatoes here and only the chops but, I did have apples and onion. Rummaging through the veggie drawer I discovered a bag of carrots. This could work. Back to the cupboard, I looked through my seasoning packets. The ingredients listed on a McCormick envelope of Pot Roast seasoning sounded promising. Since the packet contained brown sugar, I decided to play that up, always a great pairing with apples and pork. The result? Fantastic. The pork chops were fork tender, yet held their shape. The vegetable and fruit mixture was tangy with just a hint of sweetness, a perfect complement to the chops. Easy prep and heavenly scents wafting through the house all day were bonuses. Mr. Boom and I both loved this dish, served with a side of stuffing.
Step 1: Chop up the carrots, onions and apples. Toss in the bottom of the crock.
6-8 carrots, chopped
2 medium sweet onions, roughly chopped
2 green apples, cut in wedges
1 packet McCormick Savory Pot Roast Seasoning
3 heaping tsp brown sugar
1 dash worcestershire sauce
1 cup water
2-3 pounds boneless center cut pork chops (I used 2.6 pounds = seven 3/4" thick chops)
Add first three ingredients (vegetables through apple) to bottom of the crock. Arrange pork chops on top of veggies and apples. Whisk together seasonings in a small bowl, pour over chops. Cook on LOW 6-8 hours.
Project Life 2017: Week 7
1 day ago