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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.
1 comment:
That's a great meal after cleaning up the freezer :-)
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