Boneless Porkchops and Mushrooms

Inspiration: What we had in our fridge and cupboard already.
 

Ingredients:                         Prep-time: 40 mins (or almost a whole episode of the xfiles)

4-6 boneless pork chops                     Number of servings: 4-6

coarse kosher salt                             Slow Cooker Settings: time - 9:00 (9:30 if ceramic

ground pepper                                                                                              inlay in fridge over night)

1 large onion                                                        temp - low

1 turnip

4 parsnips

3 medium potatoes

3 garlic cloves

3 tablespoons extra virgin olive oil

1 cup baby carrots
2 cups cut mushrooms

1 can cream of mushroom soup (I use Campbell's 98% fat free)

cold water

Directions:

1. Thoroughly wash all vegetables.  (we use an organic vegetable cleaner and warm water)
2. Peel turnip & parsnips.
3. Cube turnip and potatoes (do not peel potatoes).
4. Cut parsnips in thirds and those pieces in halves (no piece larger than a baby carrot).
5.  Add baby carrots, potatoes, turnip & parsnips in ceramic inlay.
6. Mince garlic & add to vegetables.
7. Add three pinches of salt & two pinches of ground pepper.
8. Cut onion in rings.
9. In large skillet, add three tablespoons olive oil & cook onion until it starts to become translucent.
10. Set onion aside.
11. Sprinkle salt & pepper on both sides of pork chops.
12. Brown pork chops on both sides in the remaining olive oil & juices in pan used for onions.
13. Set pork chops aside.
14. In medium bowl, whisk condensed mushroom soup and one can of cold water until well mixed.
15. Place pork chops on top of root vegetables.
16. Place onion on top of pork chops.
17. Add soup mix.
18. Cook 9:00 hours on low or 9:30 hours if inlay has been in fridge overnight.
19. In the last hour of cooking, add cut mushrooms on top.
20. Serve within two hours after cook time.
21. Serve with your side of choice.  We used brown rice.

Results:

This recipe turned out very well.  The only thing I think I would change in the future is that instead of adding a full can of water to the soup, I would add two tablespoons of cold water to the vegetables.  I would then put 1/2 the can of soup over the vegetable and then put the pork chops in and then put the rest of the condensed soup over the pork chops.  Then, I would put the onions on top of that.  This is because the vegetables created so much juice of their own that I don't think the extra water was needed.  If anyone tries it this alternate way, please let me know :).