The more I think about it, the more I realise that my mom really never cooked anything for me as a kid. I mean, we ate. But it was a lot of pasta, cereal, toast, eggs… Nothing that required a recipe. It wasn’t until I started cooking myself that we tried different things. Dipping my toe in untested waters, I went with a lot of chicken recipes as I understood what I was doing. We never really ate any pork and beef was too expensive. Growing up in England, my mom wouldn’t eat fish that hadn’t been caught that morning. All this to say, I need to expand my horizons.
My husband brought home some pork chops the other day and I will admit I had a hard time finding a recipe that I liked. The below actually originally asked for chicken. But seeing as pork is “the other white meat” I figured I would be OK. The recipe assumes you have a slow cooker, serves 4 and comes to around 580 calories per person according to My Fitness Pal. And, as all of my offerings go, is super easy to make.
1.5 lbs center cut pork chops (basically, 4 pork chops)
10oz fresh baby spinach
1 cup chopped onions
1 clove garlic, minced
1lb redskin potatoes, quartered
10 3/4 oz can cream of mushroom soup
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp tarragon
Layer the spinach, potatoes and onions in the slow cooker. Add dry spices and place the pork chops on top. Pour the cream of mushroom soup over the top and then one can full can of water and cook on high for 3-4 hours or low for 6-8. Done and done!
One hour in, I checked on things to make sure the spinach wasn’t sticking to the sides of the slow cooker and I actually waited until then to add in the dried spices. But you can do as you wish.