Tonights dinner was so well received, I thought I'd better write it down.
This is a take on the ole' crock pot classic, you know the one, plop in some pork chops, pour a couple cans of cream of mushroom goup on top, set it and forget it? While it does create tender and tasty porkchops it lacks oomph. It also lacks nutrition and is packed with unfavorables, such as grains, dairy and MSG. SO upon seeing the beautiful mushrooms in my fridge this morning, my mind flashed back to those pork chops of years gone by.
1 head cauliflower
1 cup almond milk
1/2 yellow onion, diced
1 pkg mushrooms of choice, sliced
2 large cloves minced garlic
1 cup white wine
1/2 tsp ground oregano or 1 tsp oregano flakes
1/4 tsp dried thyme
1 tsp poultry seasoning
salt and black pepper to taste
First of all, clean and chop that head of cauliflower and place in in a sauce pan with the almond milk. Salt and pepper to taste, and cook until soft on medium heat.
While your cauliflower is cooking, heat 3tbsp of a good oil in a large stock pot, or dutch oven over medium-high heat. I prefer coconut oil. When the oil is hot, add the onions. When the onions are getting translucent, add the mushrooms. Let the onions and mushrooms cook until they carmelize and turn brown, then throw in the garlic.
Next, while the pan is still HOT, de-glaze the pan by slowly pouring in the wine. Scrape up the brown bits of goodness and flavor off the bottom of the pan and let the alcohol simmer out of the wine.
Add the pork chops, and spread them out as best you can. Sprinkle all the herbs on top.
By this time the cauliflower should be nice and soft. Pour it in your blender, or use an immersion blender to puree it until its smooth, like good ole fashioned cream gravy. Pour your "gravy" on top of the pork chops. Bring it to a simmer, reduce heat to low and cover. Let it simmer for about 1 1/2 hours or until the pork chops are as tender as you'd like.
I served ours with sauteed broccoli, tossed with a little golden balsamic vinegar and freshly roasted beets thrown in to make the cut edges of the broccoli hot pink.
