I was talking about slow cookers with someone recently; I cannot remember who or when, but I do know that I had a conversation about how amazing slow cookers are sometime in the past couple of weeks. They are fantastically convenient, and I have yet to come across a complicated recipe that uses one. It got me thinking that I do not use mine enough, and I was wondering why that is. I have come up with an answer: all of the crock pot recipes that I have are best suited for the Fall and Winter seasons. Texas does not really have any seasons other than Summer and slightly less hot Summer. I usually don’t let that stop me from doing seasonal baking, but I am reluctant to make meals that are meant to warm you up on a cold day when it just is not cold outside.
It got down to 67 a couple of mornings this week, so I decided that it counted as being appropriate weather for a Fall pork chop recipe. It went back into the 90s as soon as the afternoon arrived, but I don’t like to get weighed down by the details. I am glad that I decided to make these pork chops because they hit the spot! It was definitely a meal that made me feel very at home. Pork chops and apple sauce are a great example of a classic food combination that I will never get sick of, so I got excited about this recipe because it uses apples. I have also been known to like a good mushroom soup sauce.
Golden Mushroom Pork & Apples
2 cans (11 3/4 oz each) Campbell’s Golden Mushroom Soup
1/2 cup water
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
2 tsp dried thyme leaves, crushed
4 large Granny Smith apples, sliced
2 large onions, sliced
8 boneless pork chops, 3/4 inch thick
1. Mix the soup, water, brown sugar, Worcestershire, and thyme in the crock pot. Add apples, onions, and pork.
2. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours or until done. I ended up putting it on high for an hour and then turned it to low for another 4 hours because I noticed that it was cooking too quickly on high.