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Open Faced Peperoncini Pork Sandwich/Gravy (crock pot)
4 servings
1 pkt onion soup mix
2 cups water
3 boneless pork chops, frozen
½ cup beer
4 whole peperoncini peppers
½ medium onion, chopped
Pepper to taste
Place onion soup mix in a crock pot, pour in water and stir, add in frozen pork chops and pour beer over pork chops, add in whole peppers and cook on low for 5½ -6½ hours. Add in chopped onion during last hour of cook time. Remove pork chops and shred with two forks. Chop up peppers (remove and toss any stems) and place both back in crock pot. Keep warm until gravy is done.
Gravy
Extract all juices from crock pot with a turkey baster and place in small sauce pan. If you get some small bits of pork and peppers in the broth, it’s ok, it enhances the gravy. Add 1/2 cup water and bring to a boil. Mix together 1/3 cup heavy cream and 2 teaspoon cornstarch (or more if needed to acquire desired thickness), pour into boiling pork broth stirring constantly until thickened. Makes almost 2 cups gravy. We served the shredded pork/peppers over cottage bread topped with the gravy and 1/2 a smashed baked potato smothered in the gravy and peppered to taste.
Enter your recipe here
Open Faced Peperoncini Pork Sandwich/Gravy (crock pot)
4 servings
1 pkt onion soup mix
2 cups water
3 boneless pork chops, frozen
½ cup beer
4 whole peperoncini peppers
½ medium onion, chopped
Pepper to taste
Place onion soup mix in a crock pot, pour in water and stir, add in frozen pork chops and pour beer over pork chops, add in whole peppers and cook on low for 5½ -6½ hours. Add in chopped onion during last hour of cook time. Remove pork chops and shred with two forks. Chop up peppers (remove and toss any stems) and place both back in crock pot. Keep warm until gravy is done.
Gravy
Extract all juices from crock pot with a turkey baster and place in small sauce pan. If you get some small bits of pork and peppers in the broth, it’s ok, it enhances the gravy. Add 1/2 cup water and bring to a boil. Mix together 1/3 cup heavy cream and 2 teaspoon cornstarch (or more if needed to acquire desired thickness), pour into boiling pork broth stirring constantly until thickened. Makes almost 2 cups gravy. We served the shredded pork/peppers over cottage bread topped with the gravy and 1/2 a smashed baked potato smothered in the gravy and peppered to taste.
Enter your recipe here
