Pork Chops and Apples

* 6 pork loin chops, about 1-inch thick, trimmed of visible fat
* 2 tablespoons vegetable oil
* Salt, to taste
* 6 tart apples, such as Granny Smith, cored and thickly sliced
* 1/4 cup currants or raisins, optional
* 1 tablespoon lemon juice
* 1/4 cup brown sugar


Instructions


1. Over medium heat on stove, brown chops in oil.
2. Sprinkle with a pinch of salt.
3. Place pork chops in the crockpot; combine remaining ingredients and pour over the pork chops.
4. Cover and cook on low heat for 8 to 9 hours, or on high heat 3 to 4 hours.






Source: LoveToKnow Recipes

Cheese Soup

Ingredients


2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper


Directions


Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.


Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.


Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.


*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Clam and Corn Chowder

2 medium or one large onion, chopped

2 tbsp butter or margarine

1 1/4 cups chicken broth

2 cups diced potatoes

1 bay leaf

1/4 tsp celery salt

2 can (aprox 7 oz) minced clams (I use baby clams)

1 can (16oz) creamed corn

2 cups milk

salt and pepper to taste

In a pot large enough to hold 3 quarts, cook onions in butter until soft (but not brown). Add broth, potatoes, seasonings, and clams. Cook covered 15 minutes, or until potatoes are cooked. Add corn, milk and heat. It can be made richer by using a mixture of cream and milk. Serves aprox 8.