Sunday, January 26, 2014

Slow Cooked: Pork Chops and Spinach

I've cooked a pork loin in the crock pot before, but I never even thought about it for pork chops until my sister-in-law gave me this recipe. Thank you!

The best thing about this, is the leftovers. For 4-6 pork chops, there is still way more spinach and broth than you need to serve with this. Don't throw it out, don't even take it out of the crock pot. There is a recipe below that will give you the easiest overnight soup ever, and my lunch today. Go leftovers!

Slow Cooked: Pork Chops and Spinach

4-6 pork chops, thick
1 10oz package frozen spinach
2 tbsp Garlic Olive Oil
2 cups vegetable broth
1 apple, peeled and minced
2 onions, thinly sliced
1/4 cup flour

Pour the flour into a shallow plate or wide bowl. Drizzle the olive oil over the pork chops and dredge them in the flour.

Add the broth, apple, and onions to the crock pot. Lay the pork chops on top and cover. Cook for 6-8 hours on low or 3-4 hours on high.

When you turn the slow cooker on in the morning, set the package of spinach out to thaw. At the end of the cooking time remove the pork chops to a plate. Break open the spinach and stir it it to the crock pot. Let it cook for about 5-10 minutes so that it is fully heated through.

Serve the pork chops with a few spoonfuls of the spinach mixture over it.

Leftover: Spinach and Potato Soup

2 cups vegetable broth
10 chopped small potatoes
Leftover spinach broth

Add the vegetable broth and potatoes to the leftover spinach broth from above. Cover and cook for 8 hours on low. 

Put it in some jars and you have your lunch! Add another swirl of Garlic Olive Oil to really punch it up.

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