Fix-It and Forget-It Christmas Cookbook (65 page)

Barbecued Pork Chops

LaVerne A. Olson

Lititz, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow cooker size: 5-qt.

6-8 thin pork chops

½ cup ketchup

1 tsp. salt

1 tsp. celery seed

½ tsp. ground nutmeg

⅓ cup vinegar

½ cup water

1 bay leaf

1. Lightly brown chops on both sides in non-stick skillet. Do it in several batches so chops brown and don’t steam each other.

2. Place browned chops in slow cooker.

3. Combine remaining ingredients in a small bowl. Pour over chops.

4. Cover. Cook on Low 2-3 hours, or until chops are tender.

5. Remove bay leaf before serving. Top chops with sauce.

Pork Chops Pierre

Genelle Taylor

Perrysburg, OH

Makes 6 servings

Prep. Time: 30-40 minutes

Cooking Time: 4½-6½ hours

Ideal slow cooker size: 3-qt.

6 pork chops, each ½”-thick

½ tsp. salt,
optional

⅛ tsp. pepper

2 medium onions, chopped

2 ribs celery, chopped

1 large green bell pepper, sliced

14-oz. can stewed tomatoes

½ cup ketchup

2 Tbsp. cider vinegar

2 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1 Tbsp. lemon juice

1 beef bouillon cube

2 Tbsp. cornstarch

2 Tbsp. water

1. Place chops in slow cooker. Sprinkle with salt and pepper.

2. Spoon onions, celery, green pepper, and tomatoes over chops.

3. In a small bowl, combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon cube. Pour over vegetables.

4. Cover. Cook on Low 4-6 hours, just until chops are tender but not dry.

5. Remove chops to a platter and keep warm.

6. In a small bowl, mix together cornstarch and water until smooth. Stir into liquid in slow cooker.

7. Cover. Cook on High 30 minutes or until sauce thickens.

Serving suggestion: Serve over cooked
rice
if you wish.

Choose a large vase and stick a small pine branch down into it head first. Sprinkle a handful of cranberries or holly berries on top. Fill the vase with a mixture of evergreens stuck in stem first. Lay a few miniature pine cones and cranberries or holly berries around the foot of the vase. Lay some smaller branches around the base, too, if you like.

Juanita Weaver, Johnsonville, IL

Pork Chops and Potatoes

Sherry H. Kauffman

Minot, ND

Makes 6 servings

Prep. Time: 25 minutes

Cooking Time: 3½-4½ hours

Ideal slow cooker size: 5-qt.

10¾-oz. can cream of mushroom soup

¼ cup chicken broth

¼ cup country-style Dijon mustard

1 garlic clove, minced

½ tsp. dried thyme

¼-½ tsp. salt, according to your taste preference

¼ tsp. pepper

6 medium red potatoes, sliced

1 medium onion, thinly sliced

6 5-oz. boneless pork loin chops

1. In slow cooker, combine soup, broth, mustard, garlic, thyme, salt, and pepper.

2. Stir in potatoes and onion slices.

3. Top with pork chops. Push down into sauce as much as possible.

4. Cover. Cook on Low 3½-4½ hours, or until meat and potatoes are tender.

Pork Chops on Rice

Hannah D. Burkholder

Bridgewater, VA

Makes 4 servings

Prep. Time: 30 minutes

Cooking Time: 4-9 hours

Ideal slow cooker size: 5-qt.

⅔ cup uncooked converted white rice

½ cup uncooked brown rice

half a stick (4 Tbsp.) butter

½ cup chopped onions

4-oz. can sliced mushrooms, drained

½ tsp. dried thyme

½ tsp. sage

½ tsp. salt

¼ tsp. black pepper

4 boneless pork chops, ¾”-1” thick

10½-oz. can beef consommé

2 Tbsp. Worcestershire sauce

½ tsp. dried thyme

½ tsp. paprika

¼ tsp. ground nutmeg

1. Sauté white and brown rice in butter in skillet until rice is golden brown.

2. Remove from heat and stir in onions, mushrooms, thyme, sage, salt, and pepper. Pour into greased slow cooker.

3. Arrange chops over rice.

4. Combine consommé and Worcestershire sauce in a bowl. Pour over chops.

5. Combine thyme, paprika, and nutmeg in a small bowl. Sprinkle over chops.

6. Cover. Cook on Low 7-9 hours or on High 4-5 hours.

Baked Beans and Chops

John D. Allen

Rye, CO

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 4-6 hours

Ideal slow cooker size: 5-qt.

2 16½-oz. cans baked beans

6 rib pork chops, ½” thick

1½ tsp. prepared mustard

1½ Tbsp. brown sugar

1½ Tbsp. ketchup

6 onion slices, ¼” thick

1. Pour baked beans into bottom of greased slow cooker.

2. Layer pork chops over beans.

3. Spread mustard over pork chops. Sprinkle with brown sugar and drizzle with ketchup.

4. Top with onion slices.

5. Cover. Cook on High 4-6 hours.