Crock-Pot Pork Chop Murphy
4 on the bone pork chops, about 1/2 inch thick or more
6 med red potatoes, quartered
4 slices of bacon cut into 2 inch lengths
2 tbl of olive oil
1 large onion, thinly sliced
8 oz of whole button mushrooms
1 tbl of tomato paste
5 red cherry peppers in vinegar (with brine)
2 tbl of fresh parsley chopped
2 cups of water
Salt & Pepper to taste
In a large skillet on med high heat, add oil until hot. Add the bacon to the hot oil and render it down until slightly
crisp and remove it with a slotted spoon leaving all the renderings behind and put the bacon on the side. Cut up 1
of the cherry peppers ( leaving the other 4 whole for later ) and add it to the renderings along with the pork chops
and slightly brown chops on all sides. ( do not cook thoroughly, just brown them ) When they are browned,
remove the chops from the pan leaving all the oils and juices with the hot pepper pieces in the pan and put the
chops on the bottom of a large slow cooker or crock pot adding all the rest of the ingredients including the cooked
bacon and the other 4 hot peppers left whole with about 2 tbl of the vinegar brine.
On med high heat, pour the water into the fry pan a little at a time, scraping up all the fried bits and flavors
creating a watery sauce. Now add the tomato paste to the pan with some salt and pepper dissolving it into the
water. Now pour it over all the contents of the slow cooker. Set the slow cooker on high for 4 hours or on low for 6
hours or until potatoes are tender.
Each serving should have all the vegetables, some of the juices and a hot cherry pepper each.
This recipe works best with an oval shaped slow cooker so that the pork chops are spread out on the bottom.