My mom used to go to work at 3:00 in the afternoon. My brother and sister and I got home from school at 4:00pm and dad would finally roll in around 6:00pm. Though my dad could cook, making food for 3 cranky kids at the end of a 12 hour day just wasn't on his agenda. Though mom worked, her job didn't require as many hours as dad's, but she wasn't there when the food needed to be ready.
Fortunately, there was the crock pot. It cooked the food while mom was at work and ensured there was hot, tasty food ready for the kids and a grumpy hard-working husband at the end of the day. One of our favorite things to find simmering in the crock pot was pork chops. Mom would brown them up and toss them in along with Campbell's Golden Mushroom Soup. When I got my home it was my job to make Minute Rice and cook up a veggie while my siblings set the table.
We always made quick work out of those pork chops, and even occasionally remembered to save one for mom to eat when she came home at midnight. It was one of those recipes that I liked so much I introduced it to my husband when we got married. He loves those pork chops as much as I do. It is something we fed to our kids growing up, and when my oldest moved out, I gave him a crock pot so he could make his own.
With a few small changes, it is something I can still make now that I am eating low carb. I no longer serve it with Minute Rice, and I have had to change the sauce a little, but they are still tasty and easy...and now LOW CARB! Seriously, what could be nicer than walking in to the house at the end of the day to the smell of delicious, tender pork chops all ready to eat?
Wifezilla's Crock Pot Pork Chops
Pork Loin Chops (enough to fill crock pot)
2 cans Campbell's Chicken Mushroom Soup* (lower carb than the original Golden Mushroom Soup mom used to pick)
2 cups sliced Portabella Mushrooms
Salt, pepper, cayenne pepper powder, and garlic to taste (Mrs. Dash seasoning also works great for these.)
INSTRUCTIONSSpice pork chops. In a large frying pan, brown in olive oil or bacon grease over medium heat. Transfer to the crock pot. Pour both cans of soup over the top of the pork chops but DO NOT add any water. Saute mushrooms in butter then add to the crock pot. Cover and cook on low while you work (or at least 4 hours). When you get home the pork chops will be tender and ready to eat.
You may need to remove the pork chops from the crock pot so you can stir up the sauce if it does not blend well on its own. Serve with a salad and a side of fauxtatoes (mashed cauliflower). The sauce tastes awesome poured over the top of the cauliflower and don't forget to drizzle a little on the chops.
If you want the carb count even lower, you can make your own sauce from scratch. Follow the recipe as above, just leave out the soup. When the pork chops are done, pour out the liquid in to a sauce pan. Add 3 egg yolks, heavy cream and powdered parmesan cheese and cook over low heat while stirring. Spice to taste. When the sauce is thickened, pour over the pork chops and fauxtatoes.