Yummy Pork Chops

We recently bought some pork chops that were very tough. I found this recipe that make them so tender, they were falling apart! And they were super yummy too!

Pork Chops (thin, I sliced a couple in half to make them thinner)

2 cans Cream of Mushroom soup

2 cans milk

salt & pepper

3-4 potatoes, thinly sliced

Put the potatoes and pork chops in the crockpot. Mix the soup and milk and salt & pepper together and pour over. Make sure the mix covers the pork chops and potatoes. If not, add a little more milk. Cook on low all day.

Carmel Apple Pork Chops

So I'm always in the mood to try new things and I found this and we all loved it! I skipped out on the nuts and we only had 2 pork chops, but it was still wonderful. See the original recipe here.

Caramel Apple Pork Chops

INGREDIENTS (Nutrition)
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

DIRECTIONS
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.