Last night I had a rare opportunity to go and get groceries all by myself. And, by rare opportunity I really mean that I called Steve at 3:00 p.m. and told him that
Mother Teresa (God rest her soul) and an army of angels couldn't get me to cross the threshold of the grocery store with a child at my side. I couldn't punish my fellow shoppers with 5 kids and cart rage. I just couldn't do it. Going alone was the only option. After telling Steve the news he mumbled something about being reasonable to me, and I mumbled something emotional back and that was the end of that. After I hung up, I remembered the underwear situation. Target after groceries?? Yes, I think so! And while we're at it, that much necessity hunting will definitely require a glass of wine and a foot rub from the Mr. when I get home.
Lucky for my boys, I just happened to be working on a little food photography that day, so they escaped the deprivation of dads cooking (another P.B. & J, chips and beer), and enjoyed the fruits of mommy's labor ~ San Francisco Pork Chops in the slow-cooker. I'm not a huge fan of pork. It makes me feel bloated (T.M.I.?? Sorry,), which makes me sad, because I would eat Oklahoma Joe's BBQ ribs every day if I could. But, every once in a while the pig wins and I have to make something pork-a-licious (besides bacon). I love this recipe because it is quick and easy, the ingredients are simple, and even though it's a crock-pot recipe, it's sophisticated enough for guests.
SAN FRANCISCO PORK CHOPS
(Thanks for pinning this recipe!)
6 1" thick pork loin chops (sprinkle both sides with salt, pepper and onion powder)
2 tablespoons vegetable oil
2 large cloves of garlic, minced
1/2 cup soy sauce
1/2 cup sherry cooking wine (or you may use red wine or chicken broth)
4 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
In a large skillet heat the vegetable oil and brown the seasoned pork loin chops on both sides, and transfer to a slow cooker set on low. Reduce the skillet heat to low, and add the garlic to the pan drippings. Stir for 1 minute or until the garlic is golden. Add soy sauce, wine or broth, brown sugar and red pepper flakes, and continue to stir until the sugar is dissolved. Pour the skillet mixture over the pork, coating well. Cover and cook on low heat for 6-8 hours. (If I'm home, I like to baste the meat a few times during the day to keep the chops moist.)
About 30-45 minutes before you are ready to serve: Remove the chops from the slow cooker and place on a platter, then cover with foil. Dissolve the cornstarch in the water until smooth. At this point, if you like a smooth gravy/sauce, you can strain out the bits of meat in the liquid. Then, add the cornstarch and water mixture gradually to the liquid, stirring well. If you plan to serve the gravy separate, keep foil wrapped meat warm in a low temp oven while the sauce thickens in the crock-pot. Otherwise, place the chops back into the crock-pot and continue to cook for 30-45 minutes until the sauce is thickened. If it is too thick, don't panic! You can thin it down with a bit of chicken broth or water, until the right consistency is reached.
Serve over mashed potatoes with a side of green beans or asparagus. Delish!