Crock Pot Meal: Pork and Vegetables


Have I mentioned that I love to cook? I look forward to having a day off from work because I know I’ll be making good food to have during the busy week ahead. This recipe was made a couple of weeks back, and came out tasting delicious.

The carrots were free, from my parents garden. I rarely eat pork, but decided to that week.

Pork and Vegetables

(Made 5 lunch meals for me)

2 large sweet potatoes
5 or 6 small carrots
1 lb boneless pork chops

water or vegetable stock

  1. Wash the vegetables; pat them dry with a clean towel.
  2. Peel the sweet potato and take the end off the carrots.
  3. Cut the vegetables into bite size pieces, placing the pieces into the crock.
  4. Place the pork over the vegetables. No need to cut the pork, as it will cook long enough for it to pull apart easily.
  5. Pour water or vegetable stock over the ingredients, and cook on high 3 to 4 hours or low 6 to 7 hours.

Tips

  • Try different vegetables, such as Idaho potatoes, carrots, and squash.
  • Grow what vegetables you can to save money.
  • To save even more, buy meat when there is a sale.

Serving Suggestion

  • Serve with a side salad of greens.

Enjoy!

Shannon

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