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Friday, November 5, 2010

Blackened Pork Chops

Pepper Pot Pork ChopsImage by kimberlykv via Flickr
Last weekend I found some chops on sale and wanted a way to spice them up and stretch it into a meal. Doing it ahead of time in the crockpot is one of my favorite ways. So I started these Sunday afternoon, let them cook most of the day and put the whole thing in the fridge so that Monday night's meal was done. First one home, heats it up and we're good for Monday night football. I like a little kick, so the Cajun Blackened seasoning was a nice try- adds a little zip, but not really heat.

Blackened Pork Chops in a Crockpot
5-6 pork chops (I used bone in loin chops)
1 T. oil
1 can cream chicken soup
5-6 small potatoes sliced thin
2 cloves garlic, chopped
1/2 cup diced bell peppers (any color)
1/4 cup diced onion
3 T. Blackened seasoning (I used Zatarain's) (reserve 1 T.)
1 T. paprika
1 t. cumin
1 T. parsley
sprinkle of kosher salt & ground black pepper
1/4-1/2 cup chicken broth (bouillon)

Sprinkle chops with 2 T. blackened seasoning and let set 4 hours or overnight. In large skillet, heat 1 T. oil. Sprinkle remaining Blackened seasoning and black pepper on chops and cook until lightly brown.
In crockpot, combine cream soup, spices, onion, garlic, and peppers. Stir in broth to make creamy, (use a little more to make it thinner.) Slice potatoes and layer in crockpot. Add pork chops on top of potatoes and cook 8-9 hours on low or 4-5 hours on high. (Cooking longer helps insure potatoes are done.) Remove chops from crockpot to platter and potatoes on side. Extra sauce on top both is good. Serves 5-6.
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