Week 8, meal 5, technically. I’m not stressing over keeping up with the weeks specifically this year since my schedule seems to be a bit of a mess, and with it just being me at home since the market opened, I find that one meal makes enough leftovers for one person for a whole week (sometimes a little more). We went through a bit of a chilly and rainy spell in May, so I went in search of recipes that utilized the crock pot as a nice way to cozy up the house while it was dreary and cold. I stumbled across this recipe for Slow Cooker Pork Chop Stroganoff, and I knew I had the ingredients on hand already, so we had a winner. I did make a few substitutions, as usual. We had two huge pork butt steaks in the freezer, so I used those instead of pork chops, In place of the butter and gravy mix, I used olive oil to quick brown the pork butt steaks, and then just plain water in the crock pot with the mushrooms and a wee splash of vinegar. After cooking all day, I took a bit of the liquid in the bottom of the crock pot and mixed it with some flour to thicken it up, then added goat’s milk yogurt to make the sauce. I tend to use goat’s milk yogurt in place of cow’s milk since I don’t enjoy the taste of cow’s milk, and goat’s milk yogurt has this nice tangy flavor to it. The meal is super simple, and while it doesn’t look like much on the plate, wow was it ever good. On the side, I had a strawberry and rhubarb tart from my favorite Flour Fairies at the farmers market. The rhubarb is local, so this one fits in better with the One Local Summer theme. The tartness of the rhubarb with the sweetness of the strawberries made for a wonderful treat!
Ingredients:
Pork – Countrytime Farm
Mushrooms – Oley Valley Mushrooms
Goat’s Milk Yogurt – Shellbark Hollow Farm
Whole Wheat Pastry Flour – Mill at Anselma
Non Local – Salt, Olive Oil, Pepper, Homemade vinegar