Serves: 2
Ingredients:
2 boneless pork chops
pepper, to taste
1 cup organic chicken stock or broth
1/4 cup plus 1 tablespoon olive oil, separated
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon dried basil
2 carrots
2 tablespoons unsalted butter, separated and melted
salt, to taste
2 Russet potatoes
1/2 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
Directions:
Four hours and 15 minutes before mealtime, put pork chops in a slow cooker and season with pepper. Whisk together stock or broth, oil, paprika, garlic powder, and basil. Pour mixture over pork chops. Cover slow cooker and cook on high for four hours. Approximately 30 minutes before meal time, peel carrots and cut into coin shapes. Fill a saucepan with enough water to completely cover carrots. Bring water to a rolling boil. Cook carrots for 15 minutes or until desired tenderness. Drain and mix with 1 tablespoon butter. Season with salt and pepper. While the carrots are cooking, cut each potato into 8 wedges. Toss wedges with 1 tablespoon olive oil, 1 tablespoon butter, and Italian seasoning. Cover and microwave for 8 minutes or until potatoes are soft. Sprinkle with cheese.
Former Browniemaker 