Breakin' da rulz...

...yo. Hay and I love this dish:





...but, we love the texture of all-day-cooked chops, so instead I am making them like this:

Crockpot Pork Chops à la Poppy
2 medium shallots, halved then sliced into semi-circles
1 T olive oil
4 medium carrots, peeled and halved
4 small onions, skinned
3 large Yukon potatoes, quartered
4 cups chicken broth
salt, pepper, paprika
3 medium pork chops
McCormick spice packet

Sauté shallots in olive oil until they smell awesome (~3 minutes on low), set aside. Add potatoes, carrots, and onions to large crock. Sprinkle salt, pepper, and paprika to coat. Pour chicken broth over vegetables. Sprinkle salt and pepper over chops then coat with McCormick spice packet. Place chops on top of vegetable mixture. Place shallots on top of chops, and add any remaining shallots to vegetable mixture. Cover crock, cook on high for 2 hours. Switch to low and cook for additional 4-6 hours. When chops are completely cooked through and vegetables are cooked through it's time to eat!

What it looks like right now in its raw form:



Mmm, nummy trichinosis! I'll have to post a follow-up photo later. :)

Update: A little après-ski, anyone?