Pork Chops with Creamy Vegetable Sauce

This week is another Crock-pot recipe, and this recipe was created by my amazing husband. About a week ago my husband and I were in the kitchen trying to figure out what to make for dinner. We had already decided on pork chops, but we didn’t know what to do with them. With some inspiration from Food Network Howard started to pull vegetables from the fridge and a few hours later a delicious dinner was ready.

What You’ll Need

2 6-8oz Pork Chops (There is enough sauce and vegetables in the end that you could stretch it to four pork chops.)

1 Stalk Celery (Chopped)

1 Carrot (Chopped)

Onion (As much as you like, ¼ - ½ an onion works well.)

1 Can Cream of Mushroom Soup

1 Teaspoon Oregano

1 Teaspoon Basil

½ Teaspoon Rosemary

2 Teaspoons Season Salt

2 Teaspoons Garlic Powder

Start off by washing and/or peeling your vegetables and then chopping them. The size of the final pieces is completely up to you.

Once the vegetables are chopped place the pork chops, vegetables, soup and spices into the Crock-pot. Put the Crock-pot on high and leave it alone for a while. (Before you walk away though make sure that the Crock-pot is actually plugged in.)

After the pork has been on high for three hours turn it down to low until you are ready to serve it. Total cook time should be anywhere from 4-6 hours, it all depends on when you start the dish and when you want to serve it.

We ate the pork over polenta, but I’m sure that it would be delicious over mashed potatoes or rice.

When serving spoon the polenta, mashed potatoes, rice or whatever you are serving the pork with onto the plate first. Place the pork on top of the starch and cover with the sauce and vegetables.

Enjoy!

(Sadly, at the moment I do not have an photos of this finished dish.)  Next week will be the first of two Christmas recipes, the first will be Apple Pie!