Slow Cooker Onion Gravy Pork Chops

This is the recipe I had meant to make when I did the Slow Cooker Creamy Pork Chops with Mushrooms and Potatoes.  It is quite tasty, though quite heavy on the saltiness.  If you don't like things pretty salty, you might want to do this with 6 or even 8 pork chops and increase the chicken broth appropriately.

I served it with Bacon-Braised Turnip Greens and Cauliflower with White Sauce and Cheese.

Slow Cooker Caribbean Jerk Pork Curry

The original recipe this delectable crockpot meal was based on, called it Jamaican Jerk Pork.  It's just...  not.  The flavor has much more in common with Indian style curry than Jamaican jerk.  However, it is absolutely delicious!  And the flavor is very strong, so a little goes a long way.

I served it over rice, and it went quite well, though you could also serve it on noodles or potatoes, or go in a very different direction and put it on bread as a sort of curry barbecue.

Making a Simple Rue

The basis to many recipes, especially (but not limited to) anything with a ‘white’ or cream sauce, is a simple rue (or roux). Most simply put, it is flour, to thicken the sauce, which has been sautéed in butter to get rid of the ‘floury’ taste that it would give the food if you added it directly.
When making a rue sauce, the general rule of thumb is 1 tablespoon of flour and 1 tablespoon of butter (or other oil for the calorie-conscious) for every cup of liquid. This makes a fairly thick sauce, just about perfect for brown gravy. Use a higher or lower rue-to-liquid ratio as needed.