I knew I wasn't going to have a lot of time today to put dinner on the table, (the mister hates it when he doesn't get his dinner!) because I went with some friends to the big sewing/quilting show - Sew Expo - in Puyallup (pronounced pew-al-up.) This is a once a year extravaganza and it was great fun - hundreds of vendors and "famous sewers/quilters" all around. When someone in our party heard that the "Queen of Heirloom" was there, she gasped! No lie - this was a big deal. And an all-day deal. Which brings me back to my point...lack of time to cook...so before I left I threw 4 thick-cut pork chops into the Crock-Pot with a few other ingredients; 6 hours later they were cooked to perfection. The best thing about these pork chops, aside from the ease of preparation, is the subtle hint of orange that comes in every bite. Back to Sew Expo....as I said, a lot of vendors - I took a lot of pictures - slyly of course. I did imbibe a bit, but just with 2 1/4 yards of fabric and a few little patterns....I definitely was NOT the big spender - always my goal! The BEST part of Sew Expo was afterwards...we made a pit stop at 7-11...yes, 7-11 ! I haven't been in a 7-11 in years and it's filled with great things...here, have a look:
How long has it been since YOU'VE had a Slurpee?!? They have new flavors....tangerine-Orange and Banana and Wild Cherry and Fresh Lemonade Slurpees...one sip and it was 1975 again....I was driving my little Black Beetle while trying to steer, shift and sip my Slurpee at the same time...ahhh...so good...and then they had this case filled with FRESH DONUTS! The smell was heavenly - I passed on the donuts, only because I was trying to calculate the sugar in the Slurpee - I didn't want to pass out from a diabetic coma while driving home! Up by the register they had the hot dog, pepperoni stick, taquito machine...a work of art! Truly, I loved every second of 7-11...much more than Sew Expo!
This recipe came about from several trips to a local Cuban sandwich shop - I have tried, unsuccessfully, to duplicate their pork. My first two attempts were close, and yet...not. But I loved how my third attempt turned out - the slow-cooking, in orange juice, makes the meat very tender....and I think you'll like it too....so I give you:
Slow-Cooked Cuban Pork Chops
4 thick (1 1/2 inches) boneless pork chops (you could use a 3 to 4 lb. pork roast as well)
1 cup orange juice
juice from 1/2 of a lime
3 garlic cloves, minced
1 white onion, coarsely chopped
1 teaspoon oregano
1 tablespoon brown sugar
1 teaspoon salt
freshly ground black pepper
fresh cilanto, chopped, as garnish, optional
Put all ingredients in Crock Pot, except for pork chops. Stir with wooden spoon to combine. Set pork chops in Crock Pot and spoon some of the mixture on top of them. Set temperature to high and cook for 6 hours without lifting lid. To serve, spoon some of the juices and onions on top of pork chop and garnish with chopped cilantro, if desired.