I had a huge dinner success last weekend! My youngest has food allergies and is in feeding therapy for food aversions. (It’s a real blast!) And my oldest kiddo is a picky eater. S0 mealtimes where everyone eats the same thing are rare. I spent Sunday afternoon preparing soups for the freezer and decided to wing dinner in the crock pot while the soups tied up the stove. (Btw, do you call it a crock pot or slow cooker?)
In the end, we ended up with pork chops, potatoes, cooked apples, and a salad. On a whim, I snapped a few pics of the process thinking this MIGHT end up as my first recipe post on nelbell.com, but I forgot to take a picture of the finished product. Whatevs. I’m going to post what I have and will try to do better in the future. Scout’s honor.
First of all, this dressing rocks as a marinade:
I bought this particular bottle at Natural Grocers, but I’ve seen Annie’s in the natural foods area at several local stores. I used it as a marinade for the pork chops and as dressing for the side salad.
Here we go:
1. Season your chops with your favorite seasoning. Go bold. I used Weber’s Steak ‘N Chop seasoning:
2. I poured in a little apple juice. Maybe a 1/4 to 1/3 cup of juice. Then I poured a little dressing over the chops.
3. Then I cut up a couple potatoes. (I opted for Russets since I know the boys don’t like sweet potatoes.) I tossed them in a little olive oil and seasoned them pretty liberally before popping those babies on top of the pork chops, put the lid on, and cooked on low for… I don’t know… a few hours.
4. Here’s where the photos stop. But after a few hours, the potatoes were fork-tender. I removed them and put them in the fridge to be quickly reheated immediately before serving.
5. I sliced four apples (into 1/4-inch thick rings) and placed on top of the pork chops and continued cooking until dinner time.
A side salad from the fridge rounded out the meal, and the boys were all happy. Isaiah even requested leftovers in his lunch the following day. THAT is huge, people.