Autumn
in Canadian cottage country can be a beautiful, yet sad time of the year, and
our Labour Day Weekend reminds us that the season is about to change over soon.
Many cottagers or campers start to shut down their vacation properties in
anticipation for those cold, winter months. However, some hearty souls keep
their cottages or trailers open to make the most out of their investments, and
have come to rely on nearby towns for their services and supplies. In my book
series, Mysterious Tales
from Fairy Falls,
I created the world of a small, tourist town named Fairy Falls to accommodate
the flow of cottagers and travelers all-year-round. Then, I added an uprooted
teen with a psychic ability, an attitude, and mystery to solve into the mix and
you can well imagine the upheaval it brings to that peaceful, tiny town.
The
following recipe boasts the most tender and succulent pork chops you’ll ever
taste, whether you’re sitting on the shoreline or huddled in a warm, cozy cabin
ready to chow down on dinner. With a prep time of 15 minutes, and cook time of
8 hours and 30 minutes in the crock pot, this meal gives you plenty of time to relax
with your family or friends, and enjoy those last days of summer until fall kicks
in at the cottage or campground.
What You Need:
6
pork chops
Salt
and pepper to taste
Garlic
powder to taste
½
cup all-purpose flour
1
large onion, sliced ¼ inch thick
2
cubes chicken bouillon
2
cups boiling water
2
tablespoons all-purpose flour
1
(8 ounce) container sour cream
Slow
cooker
What You Do:
SEASON
pork chops with salt, pepper, and garlic powder, and then dredge in ½ cup
flour. In a skillet
over medium heat, lightly brown chops in a small amount of
oil.
PLACE
chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in
boiling water and pour over chips. Cover, and cook on LOW for 7 to 8 hours.
PREHEAT
oven to 200° F (95° C).
AFTER
the chops have cooked, transfer chips to the oven to keep warm. BE CAREFUL, the
chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons
flour with the sour cream; mix into meat juices. Turn slow cooker on HIGH for
15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork
chops.
SERVING
SUGGESTION: Serve with noodles or rice. *We actually used home fries, and it
tasted like scallop potatoes with the sauce.
Seeing
as you’ve got a long wait for those pork chops to cook, why not relax on the dock
or sit by the shore, and visit the small, tourist town of Fairy Falls? You can
start with Lost and Found, Book #1 of Mysterious Tales from
Fairy Falls. Just don’t forget the sunscreen.
