Pork Chops

Mondays always seem to be a frantic day for me. When Monday rolls around I never feel like I got enough checked off my list during the weekend. Which leads to me feeling rushed to finish before going to work. So needless to say, Monday night dinners normally don’t get a lot of thought put into them. BUT, pretty much anything that goes into my Crock Pot comes out tasting yummy anyways. :)

2 cans cream of mushroom soup

5 or 6 boneless pork chops

chopped carrots (just depends on how much you want)

seasoning (i used a greek seasoning)

~ Season both sides of your pork chops and leave on plate. Pour in both cans of soup and spread along the bottom of your Crock Pot. Next, arrange your pork chops over the cream of mushroom soup. Then place carrots around the outside of your dish. Cook for 6 hours on low. Serve with a side of brown rice or green salad.

Pork Tenderloin Roast

Yup, you guessed it… ANOTHER dinner in my handy dandy Crock-Pot. Tonight’s dinner is a pork roast with vegetables. Eat up!

 

Pork Tenderloin Roast:

1-2 lbs pork roast (i used pork sirloin tip roast from costco)

2 cans – cream of celery soap (cream of mushroom is good too)

2 handfuls of baby carrots

2 celery stalks, sliced

1 small onion, wedged

5 potatoes, washed and cubed (i like more potatoes since they are my favorite)

favorite season (to rub on your meat, LOL. sorry couldn’t resist)

Cook on low for 6-8 hours. Pork's internal temperature should be right about 160 degrees. Serve with some warm bread or just a salad if your watching your carbohydrate intake. If your really hungry, serve both! :)