A recipe is more than just dinner
So in 2012 Rylee had brain surgery. Once we were released from the hospital, church members and friends started delivering meals.
Most of the people were close friends but there was this one lady that arrived at the house that I wasn’t familiar with. She was bubbly, warm and loving. I remember standing in my kitchen and her personality spilling over to me. She made us pork chops, potatoes and corn. I was so relieved that she had made us something other than a casserole.
She delivered the corn in a glass dish and I told her I would get it back to her. She shrugged it off and said “no need to, just keep it.” I was surprised because it was a glass dish with a plastic lid.
I still have that dish. Even though it was nothing special, it is a good dish to cook and then store left overs in. The best part is every time I use that dish, I think of Judy and how blessed we are to have so many people who care about us.
Several years later I have gotten closer to this woman (who I might add is still bubbly and so much fun to be around) through book study and other church events. AND she has developed a special bond with Layne (who I might add thinks she is the best cook ever!)
One day – bored with my usual pork chop recipes – I started thinking that Judy was the one that made those amazing pork chops. I just knew I had to get that recipe from her. So one day after church services, I approached her. She laughed and said she did make the recipe and would give it to me.
I am so fortunate to have this recipe and have permission to share this recipe.
Slow Cooker Pork Chops
- 6-8 pork chops
- 1 large onion, sliced
- 6 oz an sliced mushrooms
- 1 envelope of Lipton dry onion soup
- 1/4 cup water
- 1 10 3/4 oz golden mushroom soup
Brown pork chop lightly on both sides. Pepper each side. Place in slow cooker. Top with onions and mushrooms. Combine Lipton soup mix, golden mushroom soup and water. Pour over pork chops. Cover and cook on low for 6 hours.