Fix-It and Forget-It Pink Cookbook (72 page)

16-oz. bag frozen Oriental vegetables, partially thawed

6 pork chops

12-oz. bottle sweet and sour sauce

½ cup water

1 cup frozen pea pods

1. Place partially thawed Oriental vegetables in slow cooker. Arrange chops on top.
   
2. Combine sauce and water. Pour over chops.
   
3. Cover. Cook on Low 7-8 hours.
   
4. Turn to High and add pea pods.
   
5. Cover. Cook on High 5 minutes.
   

Pam Hochstedler

Kalona, IA

5-6 pork chops

salt to taste

pepper to taste

29-oz. can cling peach halves, drained (reserve juice)

¼ cup brown sugar

½ tsp. ground cinnamon

¼ tsp. ground cloves

8-oz. can tomato sauce

¼ cup vinegar

1. Lightly brown pork chops on both sides in saucepan. Drain. Arrange in slow cooker. Sprinkle with salt and pepper.
   
2. Place drained peach halves on top of pork chops.
   
3. Combine brown sugar, cinnamon, cloves, tomato sauce, vinegar, and ¼ cup peach syrup. Pour over peaches and pork chops.
   
4. Cover. Cook on Low 3-4 hours.
   

Sharon Wantland

Menomonee Falls, WI

8 pork chops

salt to taste

pepper to taste

2 Tbsp. oil

2 10¾-oz. cans cream of mushroom soup

1 large onion, sliced

12-oz. can evaporated milk

1. Season pork chops with salt and pepper. Brown in oil. Drain. Transfer to slow cooker.
   
2. In separate bowl, whisk together mushroom soup, onion, and evaporated milk until smooth. Pour over chops.
   
3. Cook on High 3-4 hours, or on Low 6-8 hours.
   

Variations:

To increase flavor, stir ½-1 cup sour cream, or ¼ cup sherry, into mixture during last 30 minutes of cooking time.

Brenda Pope

Dundee, OH

2 small onions

2 ¾-inch thick boneless, center loin pork chops, frozen

fresh ground pepper to taste

1 chicken bouillon cube

¼ cup hot water

2 Tbsp. prepared mustard with white wine

1. Cut off ends of onions and peel. Cut onions in half crosswise to make 4 thick wheels. Place in bottom of slow cooker.
   
2. Sear both sides of frozen chops in heavy skillet. Place in cooker on top of onions. Sprinkle with pepper.
   
3. Dissolve bouillon cube in hot water. Stir in mustard. Pour into slow cooker.
   
4. Cover. Cook on High 3-4 hours.
   

Serve topped with fresh
parsley sprigs
or
lemon slices
,
if desired.

Michele Ruvola

Selden, NY

4 boneless pork chops, ½-inch thick

2 medium onions, sliced

4-oz. can sliced mushrooms, drained

1 envelope dry onion soup mix

¼ cup water

10¾-oz. can golden cream of mushroom soup

1. Place pork chops in greased slow cooker. Top with onions and mushrooms.
   
2. Combine soup mix, water, and mushroom soup. Pour over mushrooms.
   
3. Cover. Cook on Low 6-8 hours.
   

Jennifer J. Gehman

Harrisburg, PA

4-6 boneless thin,
or
thick, pork chops

10¾-oz. can cream of mushroom soup

¾ cup white wine

4-oz. can sliced mushrooms

2 Tbsp. quick cooking tapioca

2 tsp. Worcestershire sauce

1 tsp. beef bouillon granules,
or
1 beef bouillon cube

¼ tsp. minced garlic

¾ tsp. dried thyme,
optional

1. Place pork chops in slow cooker.
   
2. Combine remaining ingredients and pour over pork chops.
   
3. Cook on Low 8-10 hours, or on High 4½-5 hours.
   

Serve over
rice
.

Barbara J. Fabel

Wausau, WI

3 large onions, quartered,
or
sliced

3 ribs of celery, chunked,
or
sliced

3-4 pork chops

10¾-oz. can cream of mushroom,
or
cream of celery, soup

1. Place onions and celery in slow cooker. Wash pork chops and place on top of onions and celery. Pour soup over all.
   
2. Cover. Cook on High 1 hour. Reduce heat to Low and cook 3-4 hours, or until chops are tender.
   

Jan Moore

Wellsville, KS