Easy Recipe: CrockPot Pork Chops


Just purchase a package of Pork Chops and a couple cans of beef broth ( reg or low sodium- whichever you prefer) and in the morining place the chops and broth in a crock pot along with whatever spices or BBQ sauce you like and put on low and when you get home you have pork chops that are not only tasty but are literally pull apart tender.
I usually serve with a can of green beans that I cook with a beef buillion cube to get that southern cooked all day flavor but really on take about 15 minutes to boil in the pot.
Recipe submitted by Stefanie Mullins (from our message boards)

  •  sounds delicious! i may give that a try…

  • I found this recipe on Ring Around the Rosies (http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html). I’m really excited about it because it uses fresh vegetables, a bag of beans (canned have so much sodium), and is so simple to make! This recipe is for 2-gallon size ziplock bags to freeze for later, or cook one now and freeze the other for later. I love that this helps take prep work out of a day when I have fewer spoons!

    Lazy Day Stew
    4lb cubed stewing beef
    4 cups baby carrots
    4 cups baby red potatoes (cut in half)
    2 medium onions, chopped
    10 oz package dried lima beans (optional)
    2 cups celery, chopped
    4 tsp quick-cooking tapioca
    2 tsp salt
    1 tsp pepper
    1 15 oz can tomato sauce (1/2 in each bag) – low sodium
    2 cup water
    2 Tbs brown sugar

    Follow directions above, and put everything into two one gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, Eat as a soup, or serve over hot noodles or rice. I add a li’l bit of shredded cheddar or mozzarella.

    Thanks Ring Around the Rosie!!

  • Easy recipe: Crock Pot Pretty Much Vegan Chili

    I have a small crockpot for two-three people, so mess with the recipe as needed to feed more.

    1 can red kidney beans

    1 can black beans

    1 can pinto beans

    1/2 onion

    some red curry powder


    BBQ sauce (I use Bulls Eye cause they took the High Fructose Corn Syrup out)


    1 can diced up jalepenos

    Corn starch (or tapicoa) for when you realize the fraggin broth is too thin!

    Ok, so rinse the beans in a strainer one can at a time and dump them into the crock pot. Then add one (or 1.5) cup of water.

    Cut up the half onion and dump it in.

    Take 1 cup of TVP and dump it in.

    Stir just to see whats up.

    Squeeze ketchup & BBQ sauce directly into crockpot. Use kind of equal amounts of both, but usually more BBQ than ketchup.

    don’t put the whole can of jalepenos in unless you’re down with that. If you’re feeding an army, go ahead and dump the whole thing, I guess.

    Stir it all again so you can see what it looks like.

    Put in the curry powder…enough so you can still definately smell it after it’s stirred again.

    Put lid on, turn on low, and leave for an hour. Come back, stir, look at water level, make sure TVP didn’t take up all the water during rehydration.

    If you want more TVP, dump it in.

    If it looks more like soup than chili, go ahead and use some starch. Not too much (maybe a quarter size). dump it in and stir. Its always easier to add more than try and figure out what to do with near-solid chili.

    It may need another hour to cook. I usually run it about 2 hours. You can check and stir it more often as time goes by.

    Sorry this isn’t more accurately measured out. I’m still getting a feel for all this cooking without meat stuff.