I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Pork Chops, Sweet Potatoes, and Sauerkraut (Slow Cooker)

4 (1 inch thick) pork chops
2 medium sweet potatoes, peeled and sliced ½ inch thick
1 medium onion, sliced
2 apples, peeled, cored & sliced
1 Tbsp. brown sugar
½ tsp. ground nutmeg
1/4 tsp. salt
Freshly ground black pepper to taste
1 (16 oz.) can sauerkraut, drained (Optional:  Rinse sauerkraut under running water)

Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile and cover with sauerkraut. Cover, and cook on low for about 5 hours. It can go an extra hour without drying out. Serve pork and vegetables with juice from the slow cooker.
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