These pics don't look exactly like what came out of my big pot when I served up dinner tonight. But it's close enough.
I don't know what possessed me to post a recipe even as it was cooking in the oven. I had a certain sureness that it was going to turn out well. I was right. The fact is I made it 2 days ago, but lamb meatloaf diverted our attentions at dinner time for 2 nights.
One inspiration for my slow-cooked thing is the cost of groceries here in DC. Not to mention gasoline, booze and cigarettes. As a matter of fact, cigs are so expensive I qut smoking a week ago. I'm over the worst of that. But enough about me; here's more about me.
Pork chops, onions, mushrooms, potatoes, carrots - all good things. Put them in a big pot, season them well and bake at 275-300 degrees for 3 or so hours. As happens with slow-cooked things, additional seasoning is necessary at the end. Everything you put in at the beginning seems to get absorbed into the totality. So, more salt, more pepper, more garlic powder - whatever it is you like.
Well, cancel that last. No additional seasoning was necessary. The whole thing was gentle, flavorful, satisfying, comforting. The bottom line: browning is not necessary; stick stuff in the pot, turn on the oven and cook it for a while. How long? How long do you have? No, seriously, 3 hours is enough for practically anything. We divested ourselves of the slow cooker when we left Denver. We never used it. You know what? No one needs a slow cooker. You got an oven? That's all you need. Bye for now.