Thank you for stopping by the Heston Family Menu.
Being a mother, wife, and a full time student keeps me very busy. I have decided that I am going to make the month of April easy for me. Coming home at 6:00 at night and cooking isn't what I consider fun. April is crockpot meals :) Please visit the April post. My meals are converted to Gluten Free. All of my pasta, sauces, meats are all gluten free.
1. Trim fat from chops. In a large
skillet, heat oil over medium heat. Add chops; cook until browned, turning to
brown evenly. Drain off fat. Place onion in a 3-1/2- or 4-quart slow cooker.
Add chops. Using a mortar and pestle, crush tapioca. In a medium bowl, combine
tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried
thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.
2. Cover and cook on low-heat setting
for 8 to 9 hours or on high-heat setting for 4 to to 4-1/2 hours. If desired,
garnish with thyme sprigs. Makes 6 servings.
If you prefer to use a 5- to 6-quart slow cooker, use 6
pork loin chops. Leave remaining ingredient amounts the same and prepare
as above. Makes 6 servings.
Notes: This is a GREAT dish. I actually might add more mushrooms to it next time. yummmy