When guests came in from Pennsylvania last week, we needed a meal that was delicious, but that could also be cooked in the Crock Pot, since New York traffic makes it nearly impossible to know when someone will arrive.
Ingredients
-Eight porkchops
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-One large package of chicken wings
-Panko bread crumbs
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-One egg
-McCormick Grill Mates Smokehouse Maple Seasoning
-Mayo
-Ground mustard
-Honey
-Four potatoes
-One bottle of barbecue sauce
This recipe serves four people.
Directions
After defrosting the pork chops and chicken wings, take them out and wash them all off. Rub a generous amount – the whole container would be most appropriate – of the Smokehouse Maple Seasoning on the pork chops. Put the pork chops in a Crock Pot for four hours on high, and pour the barbecue sauce over them when you start the timer.
Take the chicken wings, roll them in the egg and then bread them with the panko bread crumbs. Get out another Crock Pot and put them on for four hours on high as well. If your guests haven't arrived by the time the four hour mark has hit, simply hit the "Keep Warm" button on the Crock Pot.
Now it's time to make your own honey mustard. You really need to eyeball the measurements, stir constantly and taste it consistently until you achieve your desired flavor. However, you'll generally wind up with about 1 1/2 parts mayo to one part ground mustard and one part honey. Once you've mixed these ingredients together to the taste that you love, spoon the mixture on top of the chicken wings in the Crock Pot. For a ton of honey mustard taste, make enough to cover the chicken wings. Give the wings several spoonfuls for just a hint of flavor.
About 45 minutes before the meats are done, wrap each of the potatoes up in foil with a dollop of butter and sprinkles of salt and pepper. Oven times may vary, but put them in for 45 minutes at 375 degrees and check them after that.
Offer your guests an array of accompanying beverages to go with this delicious feast, such as margaritas on the rocks and ice cold Bud Light Limes.
