Slow Cooked Pork Chops Chanterelle

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I have an old freezer, and I am talking ancient. My guess is that it’s older than some of you are. The plus in having an old freezer is that it’s a good one; the downside is that it is not frost-free. It’s beyond time for me to defrost this monster, but I need to empty it out beforehand. So, I was rummaging around in what I like to refer to as the “Arctic north,” and found a package of pork chops. I didn’t want to trouble myself to do much with them, so adapted an old recipe I had from the 70s to include chanterelle mushrooms. The mushrooms imparted a wonderful, woodsy taste as well as a certain elegance. Tender and flavorful, this easy dish, paired with wild rice and a roasted vegetable, is company worthy.

Slow Cooked Pork Chops Chanterelle

4 bone-in pork chops

1 (1 oz.) pkg. Melissa’s dried chanterelles

1 (1 oz.) pkg. onion soup mix

1 (14 oz.) can low sodium chicken broth

1 (10.5 oz.) can low sodium cream of chicken soup

1 (1 oz.) pkg. dry pork gravy mix

½ t. garlic powder

Sprinkle garlic powder on both sides of pork chops and set aside.

Hydrate mushrooms according to package directions. Meanwhile, in a small bowl, whisk together onion soup mix, chicken broth, cream of chicken soup, and pork gravy mix until well combined.

Spray slow cooker with PAM. Place pork chops in the bottom of slow cooker, and pour soup mixture over top.

Scatter hydrated mushrooms on top, cover, and cook on low for 4 to 6 hours.