Today is my handsome husband’s birthday! Since he was at work all day we got to celebrate by enjoying some comfort food together. He did not want a big to-do anyway so this was the perfect way to show him some love <3
Smothered Pork Chops were on the menu tonight with a side of mashed potatoes and green beans. The chops were cooked in the crockpot aaalll day so I had the pleasure of smelling them for hours! The recipe was super easy since all the ingredients were literally just poured into the crock pot after mixing them together. This way I could concentrate on the sides and desserts during the day. A win for me! 😀
Hold on tight because this will be a lengthy post. Well worth it for all the yumminess though! There are multiple recipes in this post. I was nice and put all of the recipe cards at the bottom so you do not have to search.
If you just can’t wait then: Jump To First Recipe!
Here is the link to the recipe I used for the pork chops: https://sweetlittlebluebird.com/easy-slow-cooker-smothered-pork-chops/
Here’s no surprise; ALL of my ingredients were from Aldi. The only thing I did differently than the original recipe was add an extra can of mushrooms. We always add extra any time they are in recipes, fresh mushrooms included.
First, you place the 4 pork chops into the crock pot and season with salt and pepper.
Then combine cream of chicken, cream of chicken, onion soup mix, mushrooms, and water. Pour over pork chops. Cook on low for 7-8 hours.
While this cooked I was able to bring Adele to storytime, visit Lucky’s Market to replace the chicken that had gone bad in our deep freeze and make Kyle’s special dessert.
I was going to surprise him with a dessert, but I felt it was easier to ask him what he was in the mood for. He said chocolate pie sounded awesome. My grandma used to make the BEST chocolate pie. Since I wanted this pie to be EXTRA special for Kyle (and I still wanted to surprise him just a little bit) I put a little mint twist on it. He just went through a whole container of Breyer’s Mint Chocolate Chip ice cream pretty much on his own (I had ONE small bowl out of the whole thing) in less than a week, haha. I knew mint chocolate would be a hit!
There are only two of us so I didn’t see the point of making a whole pie. My mother in law bought me some 6-inch pie plates and I felt that that size would be perfect for us. I was already tinkering with the original chocolate pie recipe that I grew up with so to adjust it to make it smaller didn’t seem too far-fetched.
The end result tasted AMAZING but very very rich. Kyle and I absolutely loved it, but I will be trying it again tomorrow to make it a tad less rich. I know that some people may not like it so decadent. My in-laws and parents will be over for the 4th so they will be my guinea pigs (insert evil laugh here). I will share that recipe as well for anyone that would like to have it a bit less rich.
The original recipe calls for Cool Whip. I try to stay away from ingredients that are made from such unnatural ingredients (i.e. chemicals). To do this I used a recipe for homemade Cool Whip. Boy was this good! Adele loved it too!
This recipe is courtesy of Ashton at somethingswanky.com. Link to recipe: https://www.somethingswanky.com/homemade-cool-whip/
The only ingredients in this “cool whip” are unflavored gelatine, whipping cream, sugar, vanilla, and cream of tartar.
The next step for the pie is the crust. This took a little bit of creative thinking because I did not buy a premade one. What I did buy were cookies!! 😀
Take 8 chocolate creme cookies and 3 fudge mint cookies and crush them in a ziplock with a rolling pin/glass cup or place them in a food processor. I am honestly wishing that is what I did. It would have made this step much quicker.
Once your cookies are crushed add them to a small bowl with 2 tablespoons of melted unsalted butter. Mix until thoroughly combined.
Press cookie and butter mixture into a 6-inch pie plate. Making sure to press some into the sides as well as the bottom.
Bake for 8 minutes at 350 degrees to make the crust crispy.
While the pie crust cools (I put it in the fridge to help speed up the process) it is time to work on the filling for the pie.
This time I used some chocolate that was on sale at Lucky’s Market. I also purchased the cookies there. I measured out 3 ounces of dark chocolate and 2 ounces of milk chocolate using a kitchen scale.
This kitchen scale is one of the best kitchen gadgets I’ve ever been gifted. Thank you mom! It came with a bowl as well. I use it all the time. I highly suggest you invest in one!
Melt the chocolate in the microwave in 30-second increments being sure to stir in between to prevent burning.
Allow chocolate to cool slightly. Fold melted chocolate into 4 ounces of the homemade cool whip. Spread evenly into the cooled pie crust. Allow to set in the refrigerator for about 2 hours.
Before serving, crush 3 fudge mint cookies and sprinkle on top of the pie. Decorate with more of the homemade cool whip.
As you can see, Kyle was very excited to try some! LOL
It was sooo goooood! Indulge in small slices though because it is VERY rich.
I have yet to make a standard size pie with this recipe, but I will update when I do so. I am assuming I can double everything and it will be perfect.
Mini Chocolate Mint Cookie Pie Crust (for a 6 inch pie)
Ingredients
- 8 Chocolate creme cookies
- 3 Fudge Mint Cookies
- 2 Tablespoons Unsalted Butter Melted
Instructions
- Crush cookies into small crumbs in a zip lock bag with a rolling pin or glass cup. A food processor can also be used.
- In a medium sized bowl mix together cookie crumbs and melted butter until well combined.
- Press cookie crumb mixture into 6-inch pie plate.
- Bake at 350 degrees for 8 minutes. Allow to cool before filling.
Homemade Cool Whip
Ingredients
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin
- 1/2 teaspoon cream of tartar
- 1 3/4 cups whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
Instructions
- Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
- Once the gelatin mixture has cooled...Place 1 tablespoon of the whipping cream and the cream of tartar in a small ziptop bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
- Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
- Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla.
- Continue to mix until the cream is thick and smooth.
Notes
- Don’t skip dissolving the cream of tartar in the plastic bag. It’s the best way I’ve found to keep the cream of tartar from clumping (yuck).
- I’ve tried every which way to skip the stove top part of this process. But unless you want clumps of gelatin in your whipped cream, you have to dissolve it in the hot water over the stove, and then let it cool down before adding it to the whipping cream.
- Be sure not to over-mix during the whisking process. You shouldn’t try for stiff peaks– you’ll just end up with a curdled mess (albeit a yummy one). Once the cream is thick enough to spread, stop whisking. It will still look soft, but that’s okay.
Mini Chocolate Mint Pie
Ingredients
- Homemade 6-inch cookie crust
- 3 ounces Dark chocolate
- 2 ounces Milk Chocolate
- 4 ounces Homemade Cool Whip or store bought
Instructions
- Melt chocolate in the microwave in 30-second increments, being sure to stir in between. Allow chocolate to cool slightly.
- Fold melted chocolate into the Cool Whip. Spread into pie crust. Let set in the refrigerator for about 2 hours.
Notes
EASY SLOW COOKER SMOTHERED PORK CHOPS WITH MUSHROOM AND ONION GRAVY
Ingredients
- 4 Pork chops approximately 3/4 inch think
- 1 Packet onion soup mix
- 1 Can cream of mushroom soup
- 1 Can cream of chicken soup
- 2 Cans (7 oz) mushrooms
- 3/4 cup Water
Instructions
- Spray slow cooker with non-stick cooking spray. Place pork chops in cooker – season with salt and pepper.
- In a large bowl, mix condensed soups, onion soup mix, mushrooms (drained) and water. Mix well.
- Pour mixture over pork chops. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.
