Paprika Rosemary Chops

Fall is in the air and we are all craving those heavy stick to your ribs meals.  You know the ones that cook all day long.  The meat is fall apart tender and those wonderful starchy root vegetables are swimming in a rich thick sauce.  Well we can’t eat those everyday, but once in a while it is good to fall back on these amazing meals.

Since I have discovered the multitude of uses of my Paula Deen Multi-Cooker I am like a kid in a candy store.  I have never had one cooking appliance (other than my stove) that can do so much.  Not to mention the clean up.  You barely have to rinse the inner vessel with water and everything falls right out.  Sorry, I sound like a commercial, but this is an amazing appliance.

So on with what I am supposed to be writing about.  Tonight’s dinner.  This one pot dish comes together so effortlessly that you’ll be surprised at the amazing flavors you’ll find when you sit down to share it with your family.  Remember, with a bit of tweaking,  you can also do this recipe in a large dutch oven or maybe a slow cooker after you brown your chops on the stove top.

 

Ingredients:

• 4 0r 5 pork loin chops, fat trimmed
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons Smoked paprika
• 2 Tbs. olive oil
• 4 cloves garlic – minced
• 2 tablespoons fresh rosemary ( or 1 tablespoon dried)
• 2 small onions – quartered
• 2 cups sliced mushrooms
• 1 lb. potatoes, in 1-inch chunks
• 2 cups baby carrots
• 2 Tbs. flour
• 1 1/2 cups chicken broth
• 1/2 cup red wine
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

 

Directions

1. In a zip top bag, combine  2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add the chops and rub around in the bag to coat the pork well. Pull the chops out and put on a large plate.
2. Turn Multi-Cooker to “Stove Top” High and  heat the oil .
3. Add the chops and cook until browned, about 2 minutes on each side. Transfer to a plate. Remember, we are not cooking these through.  They will finish cooking in the veggies later.
4. Now Add the mushrooms, potatoes and carrots.  Sprinkle with salt and pepper and sauté for about 5 minutes.
5. Gently whisk the flour into the wine and gradually pour into the vegetable mixture.  Add the basil, oregano and remaining paprika and mix together.   Bring to a boil, stirring frequently.
6. Add the chicken stock; stir. Return the chops to the pan and bring to a boil.
7. Reduce the Multi-Cooker to Low, cover and simmer for about 30-45 minutes until the chops and vegetables are cooked.
8. Right before serving, remove the chops and stir the vegetables again.  Taste and adjust the seasoning with more salt and pepper.