Slow-Cooker Pork Chops with Root Vegetables

Makes 4 servings

Ingredients

• 1 1/3 cups dried parsnip, rutabaga, or turnip slices (all one type, or a mix)
• 1/2 cup dried carrot slices
• 2 cups boiling water
• 1/4 cup dried apple slices
• 4 boneless pork chops, 4 to 5 ounces each
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon vegetable oil
• 4 teaspoons ketchup
• 4 teaspoons brown sugar, packed
• 1 teaspoon crumbled dried basil leaves
• 3 tablespoons minced fresh onion
• 2 teaspoons butter, cut up

Preparation

1. Place the parsnips and carrots in a slow cooker. Stir in the boiling water. Let stand for 45 minutes, stirring several times (do not turn on the slow cooker).
2. Cut the dried apple slices in half, then scatter over the vegetables. Season the pork chops with salt and pepper to taste, then dip into the flour, shaking off excess. Heat the oil in a medium skillet over medium-high heat, then brown the pork chops on both sides. Arrange the browned pork chops in a single layer on top of the apples and vegetables. Top each chop with 1 teaspoon ketchup and 1 teaspoon brown sugar; sprinkle the basil over all. Scatter the onion evenly on top of the chops. Dot with the butter.
3. Set slow cooker to low, and cook for 7 to 8 hours, or until pork chops are tender.

From “The Beginner’s Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun” by Teresa Marrone.