As a food blogger, I spend a lot of time in front of the computer. A lot. Chatting with other bloggers online, building relationships with people who are as excited about sharing delicious food as I am is my jam. It’s such an amazing community, but you often don’t get a chance to meet those same wonderful people in person. If you are a food blogger, you definitely need to chat with your online buddies and plan on attending a conference to meet up in person. And, if you want an extra fabulous experience with great food, the chance to meet up with great brands, and classes to help bring your blog to the next level (and did a mention the FOOD? Wowza!) you definitely need to meet up at the Food and Wine Conference.
With it being Tex-Mex theme for this week’s Gluten Free Menu Swap, I just had to bring back this little blast from the past: Slow Cooker Salsa Pork Chops. I’ve added freezer instructions, freezer labels and a nifty recipe card for making more than one batch if chops go on sale.
This is a great dish to come home to on busy school nights, but I also like it for summer-time meals. If the pork chops I am cooking are a little thin, or cook a little longer than usual (hey, it happens!), I found you can shred the pork and use it for nachos, taco salad, taco filling, a topping for baked potatoes, sweet potatoes or gluten free noodles. It’s so versatile and pleases everyone in my family. I love that in a recipe!
Use you favorite salsa with the level of heat your family enjoys. I use what ever we have on hand, but I particularly like using peach salsa when cooking this up in the summer. The sweet-savory combo makes a great sandwich filling when having a picnic dinner in the yard. Enjoy!
Warm oil in a skillet over medium-high heat, then add pork chops. Cook pork chops until browned on both sides. They do not need to be cooked though as they will cook more in the slow cooker. You are looking to give the meat a nice sear and color.
In a bowl mix together the tomato sauce, salsa, lime juice, garlic, oregano, cumin, black pepper, and salt.
Arrange a single layer of pork chops in slow cooker. Spoon a bit of sauce onto each chop. Add more pork chops to slow cooker, adding sauce on top of each one until all pork chops are in the slow cooker. Pour remaining sauce over chops.
Cover slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until cooked through.
Freezer instructions: Allow the pork chops to cool after searing. Place in a gallon sized freezer bag and add sauce. Mix sauce around pork chops, remove as much air as possible, seal, label and freeze.
To serve: Thaw. Put contents of bag in slow cooker, cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
This past week was crazy-busy… After an AMAZING time at the Food and Wine Conference, my plane home was delayed due to some sort of mechanical issue with the air-conditioning. That meant I would miss my connecting fight home – the last flight home that night. The airline found new flights for the next afternoon, so I didn’t get home until almost a full day later than expected. On the plus side, I met some nice people I wouldn’t have otherwise. On the downside, besides missing my kiddos terribly, it took all week for me to catch up on the one day I lost. Weird how that works…
Last week was also the end of the soccer season for my youngest. It’s been fun to watch them come together as a team this summer and see their skills and confidence grow! The Girl Scout troop also had an overnight at Sea Life where we slept in the jellyfish room and had a behind the scenes tour. Hmm… maybe all that extra fun is why I was having trouble catching up-LOL!
(I am not able to upload photos at this time. The camp connection is a little wonky. Imagine a cool watermelon tag here and fin pics from camp. I’ll have to update when I get back.)
Our menu this week is all camp food all the time. We’ve brought our own gluten free, dairy free versions of all the camp deliciousness that is happening.
Caddie breakfast for week is continental. Cereal, bagels, pop tarts, juice. My girls have gluten free bagels and dairy free cream cheese. I made a veggie packed egg bake for myself.
Sunday Caddie training day:
Snack: granola bar
Dinner: foil dinner with ham, potatoes and cheese. Oriental salad with coleslaw mix, ramen noodles, etc. Box Oven Brownies
Because the girls are training in a couple different groups, meaning some will be eating diner at 4 and some at 7, there is a back up snack/meal of hotdogs.
Monday: Lunch: Wrap sandwiches (ham, turkey, lettuce, tomato, cheese, ranch, tortilla), pickles, chips, apples, and s’mores.
Dinner: Baked Potato Bar Night with veggies and brownies
Dinner: Everyone goes home to rest and refresh. We’ll probably have omelets and a salad.
Wednesday: Pita Pizzas (pita stuffed with cheese, sauce, pepperoni – build your own – we’ve got gluten free wraps folded in half and stuffed with pizza ingredients), lettuce salad, bananas, chocolate creatures (Chinese crunchy noodles, mini marshmallow, chocolate flavored almond bark to make little haystacks – (we’ve got gluten free chocolate crispy bars).
Dinner: Pasta bar, salad, cake. I made a gluten and dairy free lasagna for us.
Thursday : Girl Scout Gumbo (hamburger, vegetable soup, cheese, onion, green pepper, served on Fritos – I have a gluten and diary free version), Milky Way Salad (Milky way pieces, apples, bananas, cool whip – We have vanilla coconut-based yogurt with apple slices and gluten and dairy free chocolate chips), box oven brownies.
Dinner: Hot dogs, lettuce salad, chips, watermelon, cookie.
Friday Breakfast – French toast sticks, syrup, bacon, fruit, apple juice.
The Gluten Free Menu Swap is being hosted this week by Heather of Celiac Family. She has picked mango as the theme ingredient. My family adores mango! It is the one flavor they ALL agree on, even my little picky girl. If there is mango, my kids are IN! Besides eating strait from the peel, […]
It is time for the Gluten Free Dairy Free Menu Swap! I’ll be hosting this week’s swap and blackberries are the theme. Due to our planting zone I don’t have any true blackberry plants (boo-hoo!), but I do have several black raspberry plants. This year they look like they are going to be loaded with […]
Today the Gluten Free Menu Swap is being hosted by Heather of Celiac Family. We are moving on to summer fruits, with Apricots being this week’s theme. We eat apricots fresh when they are in season, but mostly we use dried apricots, including chopping them and using them instead of raisins or other dried fruit when baking […]
I love the Sunday Supper Movement. The people involved are friendly, nurturing, charismatic and they love food. All that and a passion to bring family back to the table. Pretty fabulous! This summer, July 17-19, 2015, the people behind Sunday Supper is hosting its third annual Food and Wine Conference and I am thrilled […]
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