This is a quick and easy meal to prep. Once assembled it cooks on its own while you are away at work or overnite while you're sleeping. The recipe makes 2 large or 4 smaller portions.
Ingredients:
2 pork chops cubed
1 onion chopped or sliced
2 celery stalks chopped
2 potatoes cut into medium chunks
2 - garlic cloves, peeled, and crushed or finely chopped
1 bay leaf
Water to cover
Depending on your slowcooker, choose low, med or high. Mine has only 2 settings so I cooked mine on high over nite.
Add some cabbage roughly chopped near the end of cooking time (I actually put mine in at the beginning and it was ok, but soggy.
When everything was cooked I found the taste to be too bland so I added a can of tomato soup and a tablespoon of beef boullion.
Ingredients:
2 pork chops cubed
1 onion chopped or sliced
2 celery stalks chopped
2 potatoes cut into medium chunks
2 - garlic cloves, peeled, and crushed or finely chopped
1 bay leaf
Water to cover
Depending on your slowcooker, choose low, med or high. Mine has only 2 settings so I cooked mine on high over nite.
Add some cabbage roughly chopped near the end of cooking time (I actually put mine in at the beginning and it was ok, but soggy.
When everything was cooked I found the taste to be too bland so I added a can of tomato soup and a tablespoon of beef boullion.
Languishing in the freezer were four or five pork butt steaks. I wasn't certain what I wanted to do with them in order to feed 8 or 9 people. After some thought I decided on a sort of pork stew. I partially defrosted the steaks but left them partially frozen, enough to make cutting them easier. I cubed the pork trimming off some of the excess fat. Then I tossed the pieces in flour that had been seasoned lightly with a steak seasoning. Next fried the meat in a heavy bottomed stainless steel pot in a bit of hot oil. While the meat was cooking a bit I chopped 2 onions, 4 or 5 carrots, 4 celery stalks and one medium turnip. When the meat was partially browned I added the vegetables and sauteed the mixture for a few more minutes. Then I added 2 cans of Campbell's french onion soup and 2 cans of Campbell's wild mushroom soup and 4 cans of water. I heated the mixture until it was hot then dumped the whole thing in a roaster pan, covered it snugly with tin foil and put it in a 350 degree oven for about 1 hour then 325 degrees for a second hour.