Pork Chops with Gravy Crock-Pot Recipe

I love cooking in my crock pot.  It is so nice to be able to start a meal in the morning and have it ready to serve at dinnertime without too much additional fuss.  I am constantly seeking new crock pot recipes that my family will enjoy.  

Not all of my new recipe experiments have been well received in our home.  Due to varying ingredient preferences, it is not unusual for one of us to like a particular meal while others simply do not care for it and start rutting in the refrigerator for last night's leftovers.  When I plan to try a new recipe, I make sure there is an alternative meal available.  I've learned that is a necessity.  

Due to my own childhood experiences with tomatoes, I've never required my children, or anyone, to eat a meal that did not appeal to them, simply because it was set before them.  Of course, I cook with tomatoes, but my personal preference is either tomato sauce or petite diced tomatoes.  I cannot eat a tomato alone or sliced on a hamburger like my parents, siblings & husband.  Therefore, I completely understand when someone doesn't like a specific ingredient or presentation.

A few years ago, my mother started cooking pork chops in her crock pot.  I have cooked pork loin in my crock pot for decades, but not the chops and I hesitated to try the pork chops in gravy.  However, Mom was kind enough to share one of her cooked pork chops with me and I loved them.  They are awesome!    

She gave me her recipe and with a few very simple changes based on my household preferences, I now cook pork chops in gravy for my family.  Everyone, except our vegans, love these chops.

 

Crock Pot Recipe for Pork Chops with Gravy

• 5 Pork Chops  (any size – I use the breakfast chops)
• 1 Campbell's Cream of Chicken Soup 
• 1 pkg of Pork Gravy Mix   (I use Pioneer Roasted Pork Gravy Mix)
• ½ Cup Water or Chicken Broth 
• ½ teaspoon Pepper 
• Butter 

Note: Can add a pkg of onion dip mix if desired (I don’t use this)

 

Directions

Mix together the soup, gravy mix, water and pepper. Pour into the crock pot. 

Layer the pork chops on top of the mixture. 

Lightly pepper and add a pat of butter on each pork chop. 

Cook for 7 ½ hours on low. 

Finishing sauce thickener after chops are cooked:  In a cup, stir together 2 Tablespoons Corn Starch & 2 Tablespoons Water to make a sauce thickener.  Temporarily remove pork chops and stir mixture into sauce in the crock pot.  Add the chops back to the crock pot and cook chops in the sauce for another 30 minutes. 

During that additional 30 of cooking in the crockpot, I prepare a box of Uncle Ben's Wild Rice and serve the cooked pork chops over the wild rice.

 

My Crock-Pot

I own two crock-pots.  My original crock pot is over 40 years old, but it still works like new.  However, during the holidays, I found I needed a second crock-pot to carry meals to my parent's home when my siblings and their families are in town.  I chose one that has latches on the top for easy transporting.

Crock-Pot 6-Quart Cook & Carry Oval Manual Portable Slow Cooker, Red - SCCPVL600-R

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Pork Chops with Gravy Crock Pot Recipe Written by:

© 2024 Cynthia Sylvestermouse
 

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A Review of Three Lower Calorie Thanksgiving Recipes

 

Thanksgiving is right around the corner, and if you are like me, you worry that all that luscious food will be taking up residence on your hips after the event.  Over the years I have found a few recipes that help reduce this possibility, and are just as delicious as their full calorie counterparts.  I even started sneaking them into potluck events around the holidays, and not a single person has ever noticed that the calories have been trimmed.  

Substitute one or more of these recipes at your family feast, and see if anyone notices.  I can practically guarantee they won't!

  

Low Sugar Cranberry Relish 

 

Ingredients:

12 ounce cranberries - fresh or frozen cranberries. 

1 whole orange with skin  If you are not a fan of oranges, they can be changed out with any crispy, tart apple that is cored, peeled and sliced.

1/2 cup almonds, chopped medium. If you aren't partial to almonds, you can use walnuts or if you prefer softer nuts, use pecans.

1/2 cup to 3/4 cups sweetener. I use Splenda, not in packages, but loose.

Instructions:

1.  Wash the orange and cut it in half.  Peel one half and discard the peel.  Peel the other half and put the peel into the food processor or blender.   Separate the orange sections and cut each in half and set aside.

2.  Turn on the food processor or blender and chop the orange peel as small as you can without pureeing it.

3.  Wash and drain the cranberries well. Make sure they are all firm. Put in the food processor or blender.  

4.  Put the almonds and 1/2 cup sweetener in the food processor or blender.  

5.  Pulse the food processor or blender until the pieces of the mixture are smallish chunky, and the sweetener is well mixed in.  

6.  Add the orange pieces and pulse a few more times till the oranges are well mixed in with the other ingredients.

7.  Try the relish for sweetness and and add more if needed.  

8.  This relish should be stored in a covered bowl in the refrigerator for 8 hours before serving.

Green Bean Casserole

Ingredients:

1/3 cup chopped onions

1/3 cup bread crumbs

4 slices turkey bacon

1 can (10 ounce) of 99%fat free cream of mushroom soup

1/2 cup plain fat free yogurt

1/2 teaspoon liquid smoke (I use Stubbs Hickory Liquid Smoke from Amazon)

3 9 ounce packages of frozen French cut green beans, frozen

Instructions:

1.  Preheat the oven to 350 degrees

2.  Lightly spray a cookie sheet with no stick spray

3.  In a small bowl, stir together the onions and bread crumbs.

4.  Evenly spread the mixture on the cookie sheet and bake about 12 minutes until golden brown.

  

5.  Remove from oven and set aside.

6.  Cook the the turkey bacon (I use the original Makin Bacon Microwave Dish to make mine)

7.  Chop the bacon and set aside.

8.  In a large bowl, stir together the condensed soup, yogurt and liquid smoke.

 

9.  Then stir in the beans and bacon.

10.  Lightly spray a glass baking dish (11" x 7" or 9" x 13") with no stick spray.

11.  Transfer the bean mixture to the backing dish.

  
12.  Top with the onion mixture to the glass dish.

13.  Top with the onion mixture and back for 25 to 30 minutes or until bubbly.

Makes 6 servings, 103 calories per serving.

Pumpkin Pie

If you prefer, you can make your pie shell from scratch.  I always use a premade pie shell to save time.

Pumpkin Pie Filling:

15 ounce can of pure pumpkin - Not pumpkin pie filling

12 ounces of fat free evaporated skim milk

2 eggs or 1/2 cup of Egg Beaters 

1/2 cup granulated sugar - I substitute Splenda for this

1/2 tsp salt

1 tsp cinnamon

1/2 tsp powdered ginger

1/4 tsp ground cloves - this is optional, as some don't like the taste

1/4 tsp nutmeg

Instructions:

1.  Preheat oven to 425 degrees

2.  Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl.

3.  Beat eggs lightly in a large bowl.  

4.  Stir in pumpkin and spice mixture. 

5.  Gradually stir in evaporated skim milk.

6.  Pour in to a pre-prepared pie shell.

7.  Bake pie in the oven for 15 minutes.

8.  Reduce temperature to 350 degrees and bake for 40-50 minutes or until a  knife inserted in the center comes out clean.

9.  Remove from oven and let cool for at least two hours, serve immediately or refrigerate before serving.  DO NOT chill before the pie has set, if you do it can begin to weep moisture on the top of the pie.  If this happens, blot the top lightly with a paper towel.

Makes 8 servings, about 150 calories each.

I especially love the relish.  It is so sweet and crunchy!  I always had eaten regular jellied cranberry sauce until about 10 years ago when my sister brought some relish to our Thanksgiving dinner.  I tried it and just never looked back.  It is YUMMY!!

The pumpkin pie is a recipe that I made myself when my husband developed diabetes and could not have sugar anymore.  While I was tweaking the recipe I decided to try to cut some calories too which is why I started using fat free evaporated skim milk.  I really cannot taste the difference.  

I hope you enjoy these recipes as much as I have and you and yours have a

Happy Thanksgiving!

Photos by Pixabay and eatloveeats

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Crock Pot Ribs Recipe Review

This recipe for crock pot ribs makes the best ribs ever!  

Previously, ribs were a restaurant meal only, but now I cook them at home and they are truly better than any we can buy in any restaurant.  My mother originally made these ribs for my father, who loves ribs.  They saved some for me and I thought they were fabulous.  I immediately purchased the ingredients and made them for my husband a few nights later.  We all agree, they are the very best we have ever eaten anywhere.  

If you want to cook these ribs, be prepared.  There are a lot of ingredients required for the sauce and some you may question, but when combined, the end results are out of this world wonderful! 

 

Crock Pot Ribs Recipe

•  Pork Ribs (St. Louis style pork ribs) 
• 2 Cups Barbeque Sauce (1 cup Sweet Baby Rays & 1 Cup Kraft Original) 
• ¼ Cup Brown Sugar 
• 4 Tablespoons Apple Cider Vinegar 
• 3 teaspoons dried oregano 
• 1 teaspoon Worcestershire Sauce 
• 1 Tablespoon Cayenne Pepper 
• 1 Tablespoon Chili Powder 
• Salt & Pepper 

1. Combine all of the above ingredients in a bowl to create the sauce 
2. Cut the ribs into sections so they fit into the crock pot, then place them in the crock pot. 
3. Cover the ribs in the sauce. 
4. Halfway through cook time, alternate the ribs from top to bottom and cover with the sauce again 

Cook in the Crock Pot on Low for 8 hours 

 

When done, spoon the sauce over the ribs and serve 

 

 

 

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Crock Pot cooking can make life easier if your have more time or energy in the morning then right before dinner.  I recently even purchased a second crock pot for my kitchen so I could cook & carry meals during the holidays this year.  I love discovering new crockpot recipes! 

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4 Ingredient Baby Lima Bean Soup
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Homemade Barbeque Recipe for the Best BBQ Sandwiches
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Easy Beef Stroganoff Crock-Pot Recipe Review
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Crock Pot Ribs Recipe Written by:

© 2024 Cynthia Sylvestermouse
 

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4 Ingredient Beefy Mushroom Roast - EASY Slow Cooker Meal

By the time I have worked an entire day outside of the home, cooking dinner is the last thing on my mind. I am always looking for easy, tasty, and economical meal ideas. This beefy mushroom roast couldn't be easier or more delicious. 

I am a household of one. So it is easy to make large and inexpensive meals. Rice and Pasta dishes are economical and fairly easy to make. If I make a large pot of either of those two meals, I also have an expensive lunch for the next day at work. I like avoiding the expensive (and often calorie-laden) fast food meals that I would resort to if I didn't make these meals for dinner and left-over lunches.

But sometimes I crave a different flavors from the pasta and rice routine. Unfortunately, I require easy meals and that often limits the variety flavors. This is why I was thrilled when I stumbled onto this four (or three if you don't like onions) ingredient recipe that is perfect for a slow cooker.

Beefy Mushroom Roast

One day at the grocery, I just happened to notice the cans of Campbell's Beefy Mushroom soup (condensed). I had been craving a beefy mushroom and rice menu item from a favorite Chinese restaurant in a neighborhood where I previously lived but I don't have access to that now that I'm living in a very rural area. I decided to try this soup with a beef roast to try to take care of the beef and mushroom craving. And I'm so glad I did!

Ingredients:

1 can of Beefy Mushroom soup (10.5 oz)

1 small onion (sliced or chopped)

1 small bag of frozen "soup" vegetables (16 oz)

1 beef roast  (2 - 3 lbs)

Preparation:

• slice (or chop) the onions and place them in the bottom of the slow-cooker
• place the beef roast on top of the onions.
• pour the can of beefy mushroom soup on top of the roast
• set the slow-cooker on "low" (I use this setting because I'll be at work during the day. You could use a high setting and have the meal in half the time)
• approximately 30-60 minutes prior to serving, add the bag of frozen vegetables in the slow-cooker. Turn the setting to high and cook until they are heated. Stir.
• serve
• Freeze or refrigerate leftovers for additional meals

Leftover Beefy Mushroom Roast

I have discovered that I usually end up with a large amount of leftovers with this meal. I often separate it into single serving (freezer) containers, pop them into the freezer, and I can use them for furture meals whenever the mood hits. 

I have made mashed potatoes the next day and spooned some of the Beefy Mushroom Roast leftover mix onto the mashed potatoes. 

I recently discovered the Bisquick "Impossible" Pie recipes. I most often make a chicken-pot-pie meal using the Bisquick recipe. It just requires some filling, pouring a Biquick/milk mix over the top, and baking until heated through and brown on top. It didn't take long for me to realize that the Beefy Mushoom Roast is a perfect filling for the Bisquick Impossible Pie recipes. And so quick and easy to make when using the leftover roast for the filling.

Additional Seasonings?

I am not good in the kitchen. And when I try to venture from exact recipes or be creative with additional herbs, I often end up with flavors that clash. So I haven't added any additional seasonings to my Beefy Mushroom Roast meal.  I occasionally wonder about adding Herbes de Provence, since I am fairly new to that herb mix and have discovered how much I like it in venison stews. But frankly, the onion and condensed beef mushroom soup seem to add sufficient salt and flavors to this easy slow cooker meal. 

There are a variety of frozen mixed vegetables to try. Mixes that include okra, spinach, or potatoes.  All of those have been good but I have preferred the mix with green beans. 

There is a creamy beef mushroom soup option that I have thought about trying but this roast is so good as it is that I haven't attempted to make that particular substitution yet.

Related Links: 

This Beefy Mushroom Roast is a delicious filling for the Bisquick Impossible Pies. I usually use a chicken-pot-pie type of filling but the beef roast is an amazing way to use leftovers with an additional flavor. 

My blog post after learning about Herbes de Provence for stews and  how wonderful those herbs are in a venison stew. 

Do you have a craving for less beef and more veggies? The 4 Ingredient Baby Lima Bean Soup recipe is another of my favorites. 

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A Review of Low Calorie Cheesy Vegetable Chowder

 

I have always been a huge fan of chowder.  I don't really care what kind, it can be clam chowder, potato chowder, or vegetable chowder, they are all delicious to me.  My nephew, who went to the Culinary Institute of New York, can dish up some of the finest clam chowder I have ever had, it is really to die for!  However, the calorie count on this wonderful chowder was enough to give me a heart attack.  I would estimate probably between 350 to 400 per cup!

I often thought to myself that their had to be a lower calorie way to make good chowder.  So I did some research on the internet.  There are literally thousands of recipes on the internet for all kinds of chowder.  Low cal chowder, not so much.  There are some, so I did some comparisons.  I found that vegetable chowder is usually less calories that those containing meat or fish.  I don't mind skipping the meat, so I decided to try a compilation of my own making for vegetable chowder.

I had to make it a few times to adjust the ingredients.  At first the base was just too thin, more like soup than an actual chowder.  I was at a loss as to how to correct this problem without causing the calorie count to skyrocket by adding heavy cream. I was stumped for a while.  Then one day I was grocery shopping, looking for some cheese when I saw a bag of finely shredded reduced calorie cheese.  I think a visible light bulb went off over my head, right there in the store.  I could melt some of this cheese in my veggie chowder and thicken it and also add some more flavor!  I made some the very next day and put about half the 8 ounce bag in the pot and stirred it slowly.

Ingredients:

2 cups reduced fat chicken broth

1 cup sliced carrots

1/2 cup chopped celery

1/2 cup chopped bell peppers

1/2 cup chopped onions

2 cups skim milk

3 Tablespoons flour

1/2 teaspoon garlic powder

1 teaspoon dried parsley flakes 

pinch of black pepper

4 ounces reduced fat cheddar cheese

Directions:

In a medium saucepan, combine chicken broth, carrots, celery, pepper and onions.

Bring to a boil and then reduce heat and simmer until vegetables are tender.

in a covered jar combine skim milk and flour and shake well.

Pour into broth and veggies and stir gently to mix.

Add parsley flakes garlic powder and black pepper and then slowly add the shredded cheese.

Stir slowly and let thicken.

Remove from heat and spoon into bowls with a sprinkle of cheese on top. 

Only 160 calories and 4 grams of fat.

The result of the addition of cheese was a creamy, delicious chowder with medium thick consistency and mouth watering vegetables.  Toss in a few croutons and you don't even need crackers, and all for fewer calories than most protein bars. If you need to add meat, try ham cubes, bacon, or pulled chicken. All of them would be a yummy addition!  

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White Beans and White Bean Soup Recipe Review

Making white bean (Great Northern Beans) soup is a holiday tradition in our home.  I don't just make white bean soup during the holidays, but it is a part of the holiday week menu of recipes that I look forward to making and eating.

Every holiday, whether it is Thanksgiving, Christmas or Easter, I bake a big ham for the family.  I can hardly wait for the ham to be devoured so I can use the bone in a big pot of white bean soup.  The ham, itself, is usually served at least twice over the course of a few days.  I admit, sometimes (like this past Thanksgiving) I don't wait for all of the ham to be gone before I claim the ham bone for soup.

I love the holidays and cooking for the holidays, but after several days of heavy feasting, I am always ready for a lighter fare of soup for a few days.  For some, white beans are exclusively a side dish.  For me, they make a fabulous soup!  And, just so your know, I do make white beans as a side throughout the year.  I make the side dish exactly the same way as I make the soup, but with less water.

 

White Bean Soup Recipe by Sylvestermouse
ReviewThisReviews.com

Camellia Brand Dried Great Northern Beans, 1 Pound (Pack of 2)…

I use a package of dried white beans.  I do have a preferred brand, but I have been known to use different brands if I can't find the Camellia Great Northern Beans in the store.  I have found that the Camellia brand has less beans that I need to throw away before cooking.

I use the entire package of beans in one pot of soup.  I start by inspecting the beans as I rinse them in small batches in my colander.  I toss any shriveled, dark or broken beans, as well as any bean loose or floating "skin". 

All whole, white beans that pass inspection are placed in a large dutch oven size cooking pot, covered with water, and left sitting out on the kitchen counter to soak for 8 hours, or overnight. 

 

Directions for White Bean Soup

• Rinse the Beans & Soak for 8 hrs. or overnight (water should be 2/3 up the pan since the beans absorb water while soaking)
• After 8 hours, Rinse the Beans again and put them in a dutch oven pot with Ham (Ham Bone Preferred) OR (2 T Bacon Grease if a ham bone is not available)
• Bring to a Boil, then turn the heat down to a low boil  (on my stove top that is 3­½)
  
• Add a generous amount of salt and pepper and stir the seasoning into the beans
• Cook covered (tilted lid or Pampered Chef Boil Over No More cover) on low simmer for 1½ - 2 hours 

*Note: I normally check the cooking beans a few times to add water as needed to keep the water from boiling down too low 

 Pampered Chef Boil-Over No More Pot Cover Splatter Guard

Wisconic 2 Pack Mini Colander Berry Baskets - Plastic, Durable Kitchenware, Dishwasher Safe - Made in the USA - Prussian Blue & Light Teal

Cooks Standard Dutch Oven Casserole with Glass Lid, 6-Quart Classic Stainless Steel Stockpot, Silver

 

 

Bacon Grease

I mentioned bacon grease in the recipe above because I season white beans with bacon grease if a ham bone is not available.  Bacon grease is exactly what it sounds like.  It is the grease that is rendered when cooking bacon.  I cook bacon in the microwave on a bacon tray or rack that allows the grease to settle below the bacon.  I literally pour the bacon grease from the tray into a bacon grease jar to use as needed, whenever needed.  You will find a partly filled jar of bacon grease in my kitchen at all times.

Nordic Ware Microwave Compact Bacon Plastic Rack,10-Inch by 8-Inch

Ceramic Bacon Grease Container Keeper with Strainer, Frying Oil Storage Can, Turquoise

 

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White Beans (Great Northern Beans) and White Bean Soup Recipe Review Written by:

© 2023 Cynthia Sylvestermouse
 

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”

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