I love my crock pot. I’ve told you that before but thought I would mention it again.
Today I wanted to recreate and old favorite of mine, chicken licken pork chops. The recipe I use to follow used canned chicken and rice soup and white flour breaded pork chops. When I started to make it, I realized I was out of broth so opted to make it creamy with a roux instead!
You will need:
1 lb pork chops
1 cup cooked brown rice
1 cup corn
3 cups broccoli
1/2 cup water
Salt & pepper to taste
Roux:
1 small onion
3 tablespoons oat flour
3 tablespoons olive oil
2 tablespoons garlic powder
1 tsp dry mustard
1/2 cup almond milk
Make your roux first. Sauté your chopped onion in 3 tablespoons of olive oil. Once the onions are tender, add you oat flour and stir, stir, stir until the flour has browned a little.
Then add the milk and spices. Stir until it thickens. Set aside.
Head over to your pork chops, season both sides with dry mustard, garlic powder, salt and pepper and brown in a pan.
Then mix your rice, corn, broccoli and roux in the crock pot. Place chops on top. Add water. Cook on high for 3-4 hours or low for 5-6 hours.
Enjoy!
