Friday, September 16, 2011

Crockpot Porkchops & Oven Roasted Potato Medley

Hold onto your hats... tonight's supper is quite the gourmet meal!  Hope you're ready for something this fancy.

porkchops (however many you need for supper)
1 can mushroom soup

Season porkchops with Focaccia spices (a blend of rosemary, pepper, garlic, etc).  Sear in a frying pan on all sides, then transfer to the crockpot.  Pour mushroom soup over top and cook on low for 6-8 hours.  Serve with sauce.

baby potatoes, cut into bite-size pieces (I used a mixture of purple, red, and yellow potatoes)
1 onion, chopped
olive oil
kosher salt & pepper

Toss together and spread on a baking sheet.  Roast in the oven at 425 F for about 25 minutes.

This is really the only way I know how to cook porkchops without drying the heck out of them (although my husband still thought they were dry, so perhaps I cooked them a little too long, but you could cut the meat with a fork so I consider that pretty succulent.)  William was not entirely convinced that purple potatoes taste the same as regular potatoes, but we got him to finish his supper anyway.

It probably wouldn't have hurt to have a side salad, or maybe some carrots or other veggies tossed in with the roasted potatoes & onions.  But this was a darn tasty meal and it took practically no effort to prepare, so I consider it a success!
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