Just after Thanksgiving, the local church in my Las Vegas home town hosts a huge nativity scene event. We display over 400 nativity scenes, and it is a lot of hard work to get it all set up!
One of my favorite things to do during this time of year is to make my crockpot pork stew and reflect on the season. It may not be cold here, but nothing beats a bowl full of tender meat and veggies covered in gravy.
I love this comfort food, and it helps me feel thankful during this time of buying gifts and commercialness.
2-3 pounds thin boneless pork chops
3-4 large potatoes, peeled and cubed
1 medium onion, chopped
1 pound baby carrots
2 cans cream of chicken soup
1/4 cup apple juice
1/2 teaspoon garlic, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1 cup frozen peas
salt and pepper to taste
In crockpot combine soup, apple juice, garlic, Worcestershire sauce, thyme, and salt and pepper.
Brown pork chops with onions in skillet – add to crockpot ( be sure to de-glaze the pan by adding a couple of tablespoons of water after removing the meat and absorbing the drippings and flavor to add to crock pot).
Add carrots and potatoes to crockpot and mix. Heat to boiling, reduce heat and simmer for 4-6 hours on high or 8-10 hours on low. – Vegetables should be tender and pork chops will fall apart as you stir it up.
Add peas before serving (or just serve on the side). You can also add corn if you like!
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Quick Tip: You can also use butter to deglaze your porkchop pan for a richer sauce.
Recipe and image courtesy of: Caramel Potatoes