Yes, I got out the slow cooker.
No, I did not use it over the summer to ‘keep the kitchen cool’.
I keep my kitchen cool by sending mon mari out to the barbecue to do the cooking… Much more efficient.
But the weather has cooled, he ran out of charcoal and gas, so the cooking has returned to the kitchen.
It’s a nice time of year, however, with all of the herbs having a bit of a come-back in the fall weather.
This is an autumnal dish, with fall herbs and mushrooms.
I know the food police say not to, but I stir the food in my slow cooker once, half way through the cooking time – because I am here and I can. I just like to get the flavors blended and the meat turned and tucked into the veggie / sauce.
And because I want to. Do it or not as suits you and your schedule.
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Pork & Mushrooms, Slow Cooker
Pork always stays moist and tender when cooked slowly.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 2 servings 1x
- Category: Slow Cooker
- 12oz (360gr) boneless pork, cut into 3 or 4 pieces
- 4oz (120gr) mushrooms, trimmed, chopped
- 1 medium onion, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tbs fresh parsley, chopped
- 1 tbs fresh sage, chopped
- 1 tbs Dijon-style mustard
- 3/4 cup (6oz, 180ml) beef stock
- 1 tbs tapioca
- 1/3 cup (3oz, 90gr) Greek yogurt
- Put onions and mushrooms in the slow cooker.
- Top with chops in a single layer.
- Mix all remaining ingredients, except yogurt, and pour over chops.
- Cover and cook, low heat, for 3 hours.
- Uncover, quickly give it a stir and turn the chops.(optional)
- Cover and cook for 3 hours.
- Uncover, stir in yogurt and serve.
Tapioca is a great thickener for slow cookers…. just sprinkle it in and forget about it.
I don’t brown any of the ingredients – it’s easier, quicker and I don’t notice a difference.
You can use sour cream instead of the yogurt
Keywords: slow cooker, pork, mushrooms
I like words…. And I like books.
So, when I chanced on a article about the Oxford English Dictionary my little heart started to flutter excitedly.
I’m not talking about the small, paperback version you might have tucked away some place.
Or even the decent, 2-volume edition.
I’m talking about the whole, 20-volume edition with over 22,000 pages and more than 220,000 entries.
It has current words, slang words and obsolete words… over 45,000 obsolete words! I want to read the obsolete words!
I took the obvious next step and went to Amazon to check availability and prices.
On US Amazon I can get it in ‘micrographic’ form, with magnifier, for a mere $400.00.
Other than that I can get Concise versions, Compact versions, Children’s versions but not the whole, 20-volume set in normal, readable print.
At UK Amazon, I can get a used set of the 20 books for around $700.00 plus another $10.00 for shipping (??) and a new set for around $1000.00 – same shipping. (Do they realize it’s 20 books?)
Another approach would be to just subscribe to the Oxford English Dictionary site, which is more practical for schools, businesses, etc, because they have immediate access to updates. That’s only about $300.00 per year.
But a subscription wouldn’t give me the books to hold and flip through and get lost in.
I believe, for now (and forever), the OED is going to be tucked away on the ‘wish list’.
Mon mari is normally very happy to build anything I ask for, but, not sharing my love of words or physical books, he might, shall we say, look askance if I request a new, large bookcase for a dictionary.
For those who want to know more…. there are rather a lot of books written about this dictionary but The Meaning of Everything: The Story of the Oxford English Dictionary, is recommeneded.
Work began on the dictionary in 1857 and has continued to this day.
Hawkeye, in M*A*S*H, when asked the ‘what book do you want if you’re stranded on a desert island’ question answered: ‘The dictionary – all the other books are in there.’
8 thoughts on “Pork & Mushrooms, Slow Cooker; the ultimate book”
I have a pork tenderloin I’m doing tomorrow, but it’s the only cut of pork I won’t do in the crockpot. I’ve tried twice. Once was rubbery and one was dry. I wasn’t happy with the results. I think it’s too expensive to do that way anyway though. At least in my area. A shoulder comes out wonderfully, but I’ll stick to the sear and roast for the tenderloin. I’ll have to try this on some boneless chops though because it sounds delicious!
I have an antique copy of volume A of the OED. I love antique books though and came across it at an estate sale here and just couldn’t pass it up. But it’s just A. I don’t know if the others were there or not. I didn’t see them.
I’ve never done pork tenderloin either. I usually do pork loin chops. The tenderloin I cook quickly and it’s always good, I love antique books, too. Even having just A would be wonderful 🙂
That looks delicious!! We love adding mushrooms to pork stew (our slow cooker is a pot on the back of the stove…), but the last time, the only mushrooms we had were dried porcini that we reconstituted before putting them into the stew. Ha. Now, we’re always going to do that!
How did I miss saying that I want to have a copy of The Meaning of Everything? This is just too tantalizing! Does it really have everything?
I used to (and still do, sometimes) use my oven as slow cooker – esp for slow roasting. I have no idea what the book is like, but I love the idea of a book about a dictionary….. kind of mobius strip-like
Thats a lot of money to spend to read obsolete words !!!
Which is why it is not on its way to me lol
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