Recipe for a damp spring day

Although Spring started a few weeks ago, at least as far as the calendar is concerned, the weather is not really cooperating in my neck of the woods. Saturday past was amazing. It felt like we by-passed spring and jumped right into summer with temperatures in the 20’s. Unfortunately, Sunday and Monday were not the same. Yesterday it was 11 degrees, damp, and misty. One of those days where you just wanted to stay indoors and cuddle up with a good book.

I looked for a recipe for supper. I wanted to make something good, something warm and comforting. I looked in the freezer and the cupboards to see what I had. The following recipe is what I cooked for supper. I’d never had it before but it is one I will certainly make again. It got approval from all those at the dinner table.

I found this recipe on-line from

Mom’s Crock Pot Tomato Soup Pork Chops

2 lbs pork chops
1 large onion (about 3 cups chopped)
1 Can (10.75 ounces) Condensed tomato soup
Montreal Steak Seasoning or salt and pepper to taste (I added this to the soup but the recipe says to season the pork chops with it)
2 tablespoons minute tapioca (I did not use this as I didn’t have any in the house)
1 tablespoon Worcestershire Sauce
1 tablespoon red wine vinegar (I used apple cider vinegar because that is what I had on hand)
1 tablespoon brown sugar
½ teaspoon garlic powder

Grease slow cooker.
Place half of the sliced onions into the slow cooker.
Season the meat all over with salt and pepper or your favorite seasoning – (Montreal Steak Seasoning).
Place meat on top of the onions in the slow cooker and then add the rest of the onions.
Stir together the soup, tapioca, Worcestershire, vinegar, brown sugar, and garlic power and pour over the meat and onions.
Cook on low for 7-9 hours or until fork tender. (I cooked on high for 5 hours – my chops were frozen when I put them in the slow cooker. They were cooked to perfection when I took them out.)

I served my chops with mashed potatoes and put a scoop of the sauce from the slow cooker over the potatoe’s. They were scrumptious.

About Linda O'Toole

Women's Fiction Author
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