Monday, March 24, 2008

Boneless Pork Chops Niagara

This was another dish I made in the crock pot when I was attending a spring training baseball game. It was tasty and filling. The name comes from the fact that you should use a New York wine in the recipe, I didn't.

Get your pork and get it seasoned.

Rub it with the garlic and the salt and pepper.

get it frying, while it browns up, chop up your veggies.

you could use any color pepper you have handy.

Finally a recipe that actually calls for shallots!

Slice them up!

Hooray for garlic!

I used yukon gold potatoes. You can chop all these veggies the night before if you want.

Keep an eye on that pork!

get it out of the pan once its browned and drop it in the crock pot.

I used some albarino wine so I guess these are pork chops portugal?

time to deglaze!

pour in the wine with all the delicious cooked bits from the bottom of your pan.

layer in the peppers

add your shallots


and finally the potatoes. pop on the lid and go do something that makes you happy for 5-6 hours.

When you come home the meal is served and you won't have to do a thing. This is light, tasty, and so filling. There is a lot of broth with this so for leftovers I pulled out the pork and chopped it into bite sized pieces and served it as soup.


  1. This looks yummy. I only buy cheap wine that you drink from a paper sack on the curb so I guess mine will be boneless pork chops skid row.

  2. pop on the lid and go do something that makes you happy for 5-6 hours

    I love the way you cook! Awesome way to put things.

  3. Wow. Where on earth do you find tomatoes that look that awesome IN MARCH? 'Round here, everything is so anemic looking ....

  4. Actually, AlbariƱo wine is from Galicia, Northwestern Spain. But I bet it tasted yummy anyway :D.