This recipe was something I found on cooks.com, but, I have reworked it to include inexpensive cuts of meat and best of all, it is a crock pot recipe. The recipe called for 1 1/2 lbs. of boneless pork. I used pork chops on sale for $1.99 lb. I had the pork chops thawed out and ready to cook and no one wanted to eat them!:( So I improvised.
Ingredients:
1 1/2 lb. pork chops
5 large carrots, quater inch slices
2 large onions
2 stalks of celery, quater inch slices
4 cups chicken broth
1 tsp. sage or 1 tbsp. chopped fresh leaves
1/4 tsp. oregano
1/2 tsp. salt
2 large potatoes, cut in 3/4 inch cubes
1/2 tsp. pepper
1/2 tsp. paprika
2 tbsp. flour
2 tbsp. olive oil
2 tbsp. Port wine
1 can of cream of onion soup
1 can of cream of celery soup
In a large heavy bottomed skillet over high heat, brown the pork in the olive oil. When the pork begins to brown remove from skillet and set aside. Reduce heat and add one chopped onion. When the onion begins to brown, add the Port and deglaze the pan.
Add the remaining ingredients except one onion and flour and place in slow cooker. Cook on low setting for 8 hours. Two to three hours before it's finished strain the soup with a colander and remove all pork chop bones (please don't forget that step). Add the second onion thinly sliced and return all meat and veggies to the broth. (If it is not possible to add the second onion here, just add it from the start of cooking). Whisk in the flour and add the soups stirring well, turn the heat setting to high for the final hour of cooking. Serve with French bread.
Ingredients:
1 1/2 lb. pork chops
5 large carrots, quater inch slices
2 large onions
2 stalks of celery, quater inch slices
4 cups chicken broth
1 tsp. sage or 1 tbsp. chopped fresh leaves
1/4 tsp. oregano
1/2 tsp. salt
2 large potatoes, cut in 3/4 inch cubes
1/2 tsp. pepper
1/2 tsp. paprika
2 tbsp. flour
2 tbsp. olive oil
2 tbsp. Port wine
1 can of cream of onion soup
1 can of cream of celery soup
In a large heavy bottomed skillet over high heat, brown the pork in the olive oil. When the pork begins to brown remove from skillet and set aside. Reduce heat and add one chopped onion. When the onion begins to brown, add the Port and deglaze the pan.
Add the remaining ingredients except one onion and flour and place in slow cooker. Cook on low setting for 8 hours. Two to three hours before it's finished strain the soup with a colander and remove all pork chop bones (please don't forget that step). Add the second onion thinly sliced and return all meat and veggies to the broth. (If it is not possible to add the second onion here, just add it from the start of cooking). Whisk in the flour and add the soups stirring well, turn the heat setting to high for the final hour of cooking. Serve with French bread.
Since this is a frugal family recipe, I am pinning it to my Recession Era Cooking Pinterest Board. It is a new board I created this week I will be filling with budget friendly recipes. Come by and check it out!
Enjoy!
Sherry
I will link this to:
Friday Food at Mom Trends
Foodie Friday at Designs by Gollum Thriving on Thursdays at Domesblissity
On the Menu Monday at Stonegable
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style
A Pinteresting Party at Tutus & Tea Parties
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