Drunk Monkey Garlic & Mushroom Pork Chops
This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 pork chops, thick cut
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1-2 handfuls fresh mushrooms, chopped or sliced
- 1/4 cup red wine
- 3 cloves garlic, smashed and minced
Instructions
- You can use standard bone in or boneless pork chops for this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read Variant 1 listed below in the Recipe Notes if you want to use these.
- Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
- Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
- Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.
Notes
For the pork chops I used the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on. 2. Use mushrooms you like or have available. I used Buna (brown) Shimeji, but other good choices would be White Shimeji, Shiitake, white or brown button, or even King Oyster. Regular oyster and wood ear mushrooms probably not a good idea.
Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.
United States.