It was a great day to cook, and watch the weather out the huge picture windows across from the kitchen. The lodge sits on top of a hill, and the view kept changing as the fog rolled in and out.
Breakfast was familiar fare – bacon, deer sausage, biscuits, egg frittata and cheese grits. I’m not a grits lover, but this recipe is delicious. The guests loved them, the staff…actually didn’t try them, so it’s back to potatoes. I was trying to get away from cooking potatoes for every meal. It was a mistake!
Before the evening hunt and dinner, there was a little queso fundido with shrimp to snack on. Then for dinner we had pork chops with mushroom sauce, garlic mashed potatoes, sauteed fresh green beans, baked corn, and fresh bread. For the corn, I did the same thing I do for Grated Corn, except I used frozen super sweet corn (off the cob). I defrosted the corn, creamed it in the food processor, then baked it. It was really close in taste to grating the corn off the cob, and much easier when you’re feeding more than a couple people.
I probably won’t be back at the lodge cooking until turkey season this spring, so I have plenty of time to dream up menus! And with any luck, I’ll end up with a wild turkey to cook.
Ingredients
- 8 thick pork loin chops
- All purpose seasoning (I used Adams Reserve Rib and Steak Rub)
- 3 TBSP extra virgin olive oil
- 1 1/2 lbs sauteed mushrooms
- 2 large onions, chopped
- 2 (12 oz) boxes Pacific Cream of Mushroom soup (HEB has it)
- 2 cups cream
- 2 TBSP Worcestershire
- 2 TBSP dijon
- Salt and pepper
Instructions
- Let chops come to room temperature (no more than 2 hours). Season well on both sides.
- Heat oil in a large skillet. Sear chops on both sides and place in slow cooker.
- Scatter onions and mushrooms on top of chops.
- Mix together the rest of the ingredients, and pour over everything.
- Place the lid on the slow cooker and cook for 4-5 hours on high.
- Serve with mashed potatoes, noodles, or rice.
- Leftover sauce makes great soup.