I love cookbooks. They are great to collect. Some are a good cover to cover read; I mark the recipes that sound like something my family will eat with little sticky notes along the way. The last few years, I have acquired a whole shelf of books from America's Test Kitchen. Slow cooker Revolution is one of my most used ATK books.
While I know that ATK recipes are tested and really do work best when all of the seemingly random ingredients are included and measured precisely and all the instructions are followed to a T, in this case, I've found a couple of modifications that work better for my household's tastes. My adaptation follows.
Two nights later, the leftovers made excellent Green Chile Pork Burrito Bowls.
Smothered Pork Chops with Onions and Bacon
Adapted from Slow Cooker Revolution, page 109
- 8 6 oz. bone-in pork chops, seasoned with salt and pepper and browned
- 6 oz bacon, chopped and browned
- 2 onions, sliced or roughly chopped
- 3 garlic cloves, minced
- 1 tsp. dried thyme
- 1 c. reduced sodium chicken broth
- Layer pork chops in the bottom of a slow cooker. Toss the next four ingredients to combine. Layer on top of chops. Pour chicken broth over mixture.
- Cover and cook on low for 6-8 hours. Serve warm.
