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Cookin' with Sal: Slow cooked supper
Cookin’ with Sal

Cookin' with Sal: Slow cooked supper


Slow cookers are a lifesaver for people busy with life.

And even those with a slower pace can enjoy the freedom a slow cooker allows to do other things rather than stand over a pot on a stove top.

Here a couple of recipes you might want to add to your slow cooker file. The pork chops serve six and the stroganoff seven, so if you don’t need that much, you can freeze the sauce that you don’t use the first time and use it another time.

Buttermilk-Mushroom Pork Chops

¼ cup all-purpose flour

1 teaspoon salt, divided

½ teaspoon pepper

6 boneless pork loin chops (6 to 8 ounces each)

2 tablespoons canola oil

1 tablespoon butter

1 pound medium fresh mushrooms, quartered

½ cup white wine or chicken broth

1 tablespoon minced fresh basil

1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted

1 cup buttermilk

Hot cooked egg noodles

Additional basil

In a shallow bowl, mix flour, ½ teaspoon salt and pepper. Add pork chops, one at a time, and toss to coat; shake off excess.

In a large skillet, heat oil over medium-high heat; brown pork chops in batches. Transfer meat and drippings to a four-quart slow cooker.

In same skillet, heat butte over medium heat. Add mushrooms; cook and stir until tender, 6 to 8 minutes. Add wine, stirring to loosen browned bits from the pan. Pour the mushroom mixture over pork chops; sprinkle with basil.

Cook, covered, on low heat until meat is tender, 3 to 4 hours. Whisk together soup, buttermilk and remaining salt; pour over pork chops. Cook, covered, 30 minutes longer. Stire before serving. Serve with noodles; sprinkle with additional basil.

Note: Warmed buttermilk will appear curdled. Serves 6.

Slow-Cooker Beef Stroganoff

2 pounds beef top sirloin steak, cut into thin strips

3 tablespoons olive oil

1 cup water

1 envelope (1 ¼ ounces) beef stroganoff seasoning for the slow cooker

1 pound sliced baby portobello mushrooms

1 small onion, chopped

3 tablespoons butter

¼ cup port wine or beef broth

2 teaspoons ground mustard

1 teaspoon sugar

1 ½ cups sour cream

Hot buttered egg noodles

Minced fresh parsley, optional

In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-quart slow cooker.

In the same skillet, saute the mushroom and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.

Cover and cook on low for 3 to 4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Serves 7.

(Recipes from “Taste of Home Most Requested Recipes 2019)

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS


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Community News Editor

Sally Ann Shurmur arrived at the Star-Tribune to cover sports two weeks after graduating from the University of Wyoming and now serves as community news editor. She was raised in Laramie and is a passionate fan of Cowboys football, food and family.

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