Slow Cooker Greek-style Pork; clean dogs

I’m starting to wrap up slow-cooker season so I decided I needed to get the rest of the recipes posted.

Someone, who shall remain nameless, is contemplating getting the grills out.

Soon, I hope.

In the meantime he’s been wrestling with rocks / boulders in my potager.

Photos to follow.

As usual, I gave this a stir half-way through cooking time.

It’s not necessary, but I can never resist….

Slow Cooker Greek-style Pork

Total time: 6 hours

Ingredients:

  • 12oz (360gr) pork chops, cut into cubes
  • 1 large onion, vertically sliced
  • 1/2 red pepper, sliced, sliced cut in half
  • 2 rib celery, sliced
  • 2 carrots, cut into sticks
  • 2 cloves garlic, minced
  • 1/2 cup (4oz, 120ml) white wine
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1 tbs Dijon-style mustard
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp za’atar
  • 1 tsp oregano
  • 1 tsp parsley
  • 2 tbs tapioca
  • 1/3 cup Greek olives, sliced
  • 1/3 cup feta. crumbled
  • 1/2 cup orzo

Slow Cooker Greek-Style Pork

Instructions:

  • Put the onion, pepper, carrot, celery, garlic, and pork in the slow cooker. .
  • Mix all remaining, except olives, feta and orzo.
  • Add to slow cooker, stir well, cover and cook, low heat, for 6 hours..
  • When ready to serve: Cook orzo according to package directions.
  • Stir pork and vegetables, add olives, feta and serve over orzo.

Print Recipe

We’ve had a few warm, sunny days.

Our field is starting to dry up.

I decided it was time to clean-up my filthy dogs.

The before picture:

Actually, they don’t look too dirty.

But they were…

I did most of the cleaning with a scissors, The mud on their bellies and legs was too matted to be brushed out.

And they are such sensitive little girls I have to be careful not to tug….

Here’s Guapa, looking much better:

She even has a fluffy tail again!

Bonnie, of course, after enduring the trauma of having the nails on her hind dew-claws clipped, refused to stand for a photo….

She really doesn’t like having her paws touched, although I’ve been trimming the nails every month for almost 7 years and have yet to hurt her.

You’ll just have to trust me when I tell you she was beautiful – all soft and clean.

They were duly rewarded with pig ears.

Last update on April 8, 2018

Comments 11

  1. Hola Katie!!!! Long time no see… How are you??? I hope everything is fine with you, your beautiful house, your husband and your dogs! I often think about the day and meal we shared at your awesome villa. Please, if you ever come to Barcelona I would love to treat you back.
    We had a good time, didn’t we?
    Hugs!
    Núria

    • We were just in Barcelona in Feb – but a very short trip to meet up with family. I thought of you… Next time, possibly this fall for another trip. I was reminded of how much I love your city. I hope you are dealing well with the political upheaval ;-).
      Yes, we had a lovely time, and if you ever get back this way we would love to see you again.
      Hugs back…

      • Great to know about you!!! The political upheaval is unbearable!!! I’m fed up with politicians that behave like small kids and don’t do their jobs to ease everybodie’s life… that’s why we pay our taxes for… isn’t it? Anyways… would love to see you too if you come to Barcelona next fall. This is a formal invitation 🙂

        I hope everything is settled by then.

        This summer we were thinking about going again to France but we finally decided for the Basque country, Navarra and Pyrenees. Looking for Nature and fresh air 😉

        Take care and see you sometime.

  2. The dogs look so floofy! (yes, floofy is a word 😉 ) My dobes don’t mind getting their nails trimmed, but I don’t do it often enough and that’s totally my fault. Guess what I had on my list of to-dos today!

    Did you use boneless chops for this? Looks yummy. Also, I’m always a little jealous of your orzo. I can’t seem to find anything near me that isn’t little tiny bits. Smaller than long grain rice.

    • Floofy! I like that word…. Yes, boneless chops – that I cut myself from a whole loin. Strangely enough I get orzo in the international food section – and it comes from Portugal.

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