Easily put together– the way you want it to be without lacking the greatness of a meal. It’s cold outside, you have a ton of things that you have to get done besides all the work, so put this on and make the evening a bit less stressful and supper served without a fuss.
Crockpot Chops ~
~ Skirt in the Kitchen ~
Pile 6-8 pork chops in the bowl of a slow cooker; cover and cook on low temp until chops are slightly warmed.
Remove with tongs and season all sides of each chop with applewood rub (Grill Mates is ideal to use and have on hand.)–
Coarsely chop yellow onion and scatter over chops when placed back into the crockpot bowl.
Finely mince 1 habanero pepper.
Evenly distribute minced Habenero pepper over 1/2 pound thick slices of mushrooms.
Wash and slice 3 or 4 red-skinned potatoes, leaving the skins on the potatoes.
Add to the crockpot; salt and pepper.
Dump in 3/4 of a can of pigeon peas.
Mince 1/2 of a green apple; and add fresh herbs of Thai basil, German thyme, cilantro, flat-leaf parsley.
Turn crockpot heat up to high setting… After a couple of hours of slow cooking, pour over 1 1/2 cups heavy whipping cream and 1 heaping tablespoon of flour and drizzle over all of it with balsamic vinegar. Lightly turn meat, tossing gently the added ingredients and continue to cook until potatoes are tender.
This makes its own sauce, an exceptional meal packed with flavor, and the meat is extremely tender– and something that sticks to the bones– delicious.
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