JerseyJanice
A Disboards original...
- Joined
- Aug 20, 1999
I rarely use a recipe to "cook" although I always "bake" with one. Anyway, the idea for this meal came from my mother-in-law who makes this on top of the stove.
I take a good-sized bunch of broccoli. I cut the bottoms of the stalk where it's really woody, but slice the rest of the stem into "coins." I cut the tops into florets.
I put a small amount (1 to 2 tablespoons) of olive oil in the bottom of my crockpot. I put the broccoli coins in a single layer on the bottom. Then, I sliver in 1 to 1/2 clove of garlic (depends on size of clove) over the broccoli and I season it with salt and pepper.
I place 2 center cut pork chops with bones on top. I season them with salt and pepper, then I put a layer of broccoli florets on top. (You can add some coins if you didn't use them all on the bottom.) I sliver 1/2 to 1 clove of garlic on top of the florets, add a little salt and pepper, then drizzle 1 to 2 tablespoons of olive oil on top.
Next I place 2 more pork chops, season them, more broccoli, season it, and drizzle more olive oil. I do one more layer like this for a total of 6 pork chops.
I can't tell you off the top of my head how many pounds of pork chops I use in total, but it's 6 pork chops of "regular size" i.e., not the thin or extra thick ones.
I cover the pot and cook it all day on low. At the end of the day, I take the pork chops out and remove the broccoli with a slotted spoon. I arrange everything on a platter and cover it with foil.
For the sauce, which you need because the pork chops get a little dry, I mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir until dissolved. I put the crockpot on high, stir in the cornstarch/water mixture, and cook it for 20-30 minutes until it's thickened. I put some sauce on top of the meat and serve some on the side.
This is a delicious meal. The pork chops get very tender; the meat nearly falls off the bone. The broccoli/garlic/olive oil flavor is very good, too.
I take a good-sized bunch of broccoli. I cut the bottoms of the stalk where it's really woody, but slice the rest of the stem into "coins." I cut the tops into florets.
I put a small amount (1 to 2 tablespoons) of olive oil in the bottom of my crockpot. I put the broccoli coins in a single layer on the bottom. Then, I sliver in 1 to 1/2 clove of garlic (depends on size of clove) over the broccoli and I season it with salt and pepper.
I place 2 center cut pork chops with bones on top. I season them with salt and pepper, then I put a layer of broccoli florets on top. (You can add some coins if you didn't use them all on the bottom.) I sliver 1/2 to 1 clove of garlic on top of the florets, add a little salt and pepper, then drizzle 1 to 2 tablespoons of olive oil on top.
Next I place 2 more pork chops, season them, more broccoli, season it, and drizzle more olive oil. I do one more layer like this for a total of 6 pork chops.
I can't tell you off the top of my head how many pounds of pork chops I use in total, but it's 6 pork chops of "regular size" i.e., not the thin or extra thick ones.
I cover the pot and cook it all day on low. At the end of the day, I take the pork chops out and remove the broccoli with a slotted spoon. I arrange everything on a platter and cover it with foil.
For the sauce, which you need because the pork chops get a little dry, I mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir until dissolved. I put the crockpot on high, stir in the cornstarch/water mixture, and cook it for 20-30 minutes until it's thickened. I put some sauce on top of the meat and serve some on the side.
This is a delicious meal. The pork chops get very tender; the meat nearly falls off the bone. The broccoli/garlic/olive oil flavor is very good, too.
