Well, I would never tell him this because it was his grandmother's recipe and he did make dinner for me; however, it was a little bland for my taste. Also, he is impatient. I tried to tell him to just put it in the crock pot and leave it alone. He kept stirring, adding to it, and moving the meat around. Everything had a good flavor but would have been better if he had seasoned the meat first. The meat was tender and the gravy was good. He wasn't happy with it and admitted he should have seasoned more. I didn't say a word. Here is what he did:
Smothered Pork chops
8 thick center cut pork chops (these had a few bones)
4 Idaho potatoes, sliced 1/4-3/4 inches with skin on
3 cans Cream of Mushroom Soup (low sodium)
1 can French Onion Soup
He lined the bottom and stacked the pork chops. He added potatoes then poured the soup on top. He cooked on high for 6 hours.
If I was preparing the same, this is what I would have done:
8 thick center cut pork chops (no bones)
2 Idaho potatoes, sliced 1/4-3/4 inches with skin on
1 small package of sliced carrots
1 package whole, fresh mushrooms
1 small yellow onion
1/2 small jar fresh minced garlic
1 can Cream of Mushroom Soup (low sodium)
1 can French Onion Soup (low sodium)
1 splash of wine of your choice (optional)
Rinse pork chops. Season with meat tenderizer, coarse ground pepper, Greek seasoning, Fine's Herbs (or Italian Herbs if you can't find Fine's), Rosemary, and a tad of salt, if any. Line and layer the bottom of crock pot. Add potatoes, carrots, mushrooms, onions, and garlic. Smother with soup. Cover and cook on low for 10 hours.
I have no idea how this will turn out but this is how I would have added to his grandmother's recipe.
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(¸. ~ Karen ~ ´¨)
(¸.·´~ (¸.·* ~ (¸.·*
"Losing doesn't make me want to quit. It makes me want to fight that much harder...There's a lot of blood, sweat, and guts between dreams and success...If you believe in yourself and have dedication and pride-and never quit-you'll be a winner. The price of victory is high but so are the rewards." ~ Coach Paul "Bear" Bryant, THE University of Al
| current weight: 109.0