KylePrime

I wasn’t sure what I was going to do with the herb stuffed pork I got from Amazon Fresh this weekend, but when I woke up in the morning I decided to toss it in the slow cooker with some chicken broth and just let it do its own thing. When Mason and I ventured out to grab lunch we stopped by the grocery store to pick up sides for the dinner and it turned out fantastic.

Ingredients:

• 1.75lb Herb stuffed pork chop from Fischer Meats in Issaquah, WA. It was stuffed with rosemary and not sure what else
• 32 oz Chicken Broth
• 1 bunch Asparagus (18 or so medium sized stems)
• 2 teaspoons Olive Oil
• 1 or 2 stems rosemary
• 2 teaspoons Minced garlic
• 2 teaspoons salt
• 2 teaspoons crushed peppercorns
• 1 bag spinach
• 1 bottle balsamic vinaigrette
• 1 package Greek feta
• 1 basket cherry or grape tomatoes

1. Toss the pork chop and chicken broth in to the slow cooked and set it to low for 8 hours
2. If your chicken broth doesn’t cover the whole pork chop and your slow cooker lets out steam a lot like mine does, I suggest spooning some of the chicken broth over the pork chop about every hour or so to keep it all moist. 
3. When the 8 hours is nearly up preheat the oven to 400 f
4. Snap the ends off the asparagus and clean them. Toss them in a container and pour the olive oil on it. Toss in the rosemary petals, garlic, salt and crushed peppercorns on top. Then cover the container and shake it to make sure all the asparagus are covered somewhat equally. 
5. Put some foil on a baking pan and lay the asparagus out in a single layer and slap that in the oven for about 12 minutes (depending on how thick your asparagus is you might need 8 to 15 minutes. Just keep an eye on it every couple minutes after about 8 minutes).

~ by KylePrime on September 23, 2012.

Posted in CrockBlog, Food
Tags: CrockBlog, recipe