August 4, 2016
Lovely creamy comfort food. Always goes down a treat in my house
4 hrs 30 mins
4 hrs 40 mins
4 boneless pork chops (I used lovely ones from puddledub)
250ml of apple juice
2 ham stock cubes
2tsp of dried garlic and 2 diced garlic cloves (we are a garlic family so I added a bit more)
One red onion sliced
Onion gravy powder
300ml double cream
1tin of sweet corn or 1 cup of frozen
Black pepper to taste
1Flour the pork chops
2Line the bottom of the slow cooker with red onion and chopped garlic
3Add the pork chops on top and sprinkle the dried garlic
4Add apple juice and sweet corn
5Then gently stir in half the cream and add the stock cubes
6COOK ON LOW FOR 4 HOURS
8Remove the chops and lay them to one side. The sauce will have separated whisk it together (it looks a bit yuck but fine once whisked)
9Add the rest of the cream and a sprinkling of gravy granules to thicken
10Return the chops and pepper to taste and cook for a further 30 mins on low.
11I served with tatties and broccoli and a slice of bread and butter to mop up the sauce. So yummy.... Hope someone else enjoys it aswell
12I did leave it sitting for about 1 hour before switching on to marinade but not necessary it was more because I was switching it on as I was leaving
13Feel free to add more or less garlic according to preference . All measurements are aprox and UK measures.
Submitted by Joanna Wright
June 5, 2018
June 4, 2018
Hi sorry just saw these comments I add 1/2 the cream in to begin
I’m sorry xxx
I’ve asked Joanna to pop by and clarify for you 🙂
Same question as Karina! It states 300ml of cream, stir cream in…then further down says add the rest of the cream? Please explain how much to add when because it sounds like a delicious recipe 🙂
March 4, 2018
If you need to add the rest of the cream after removing the chops, how much do you put in to start with?
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