Slow Cooker Curried Pork Chops Recipes

SLOW-COOKER PORK CURRY

Steps:

• Toss the pork with the curry powder, 1 teaspoon brown sugar, the lime zest and a generous pinch each of salt and pepper in a large bowl; set aside. Put the potatoes in a 6- to 7-quart slow cooker and top with the cilantro stems and half of the red onion slices.
• Whisk the coconut milk with 1/4 cup water and the curry paste in a small bowl. Pour into the slow cooker. Add the pork and nestle into the vegetables and sauce. Cover and cook on low, 7 hours.
• Transfer the pork to a cutting board; let rest. Stir the green beans into the slow cooker and let stand, uncovered, 10 minutes. Toss the remaining red onion with the lime juice in a small bowl and let stand 10 minutes. Stir the remaining 1 teaspoon brown sugar into the curry sauce and season with salt and pepper.
• Divide the green beans, potatoes and sauce among bowls. Slice the pork and add to the bowls. Top each serving with the onion and any remaining lime juice in the bowl, the bean sprouts and cilantro leaves. Serve with lime wedges.

EASY PORK CHOPS FOR THE SLOW COOKER

Steps:

• Spread about half the onion slices into the bottom of the slow cooker. Arrange 5 pork chops atop the onion layer. Repeat layering with remaining onion and pork chops.
• Pour cream of onion soup, cream of mushroom soup, and water over the pork chops and onion. Sprinkle ranch dressing mix and onion soup mix over the pork chops; season with salt and pepper.
• Cook on High until the pork chops are tender to your liking, 2 1/2 to 3 hours. Alternately, you can cook on Low for 4 1/2 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SLOW-COOKER CURRY PORK

Steps:

• In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

SLOW-COOKER PORK CHOPS

Steps:

• Lay the pork chops on a rimmed baking sheet and sprinkle both sides of each chop with salt and pepper. Put the flour on a small plate. Coat both sides of the chops with the flour and put back on the baking sheet to come to room temperature while you prepare the remaining ingredients.
• Add the mustard, honey and 1 tablespoon of water to a 4- to 6-quart slow cooker and stir to combine. Cut the shallot into rings and add to the cooker, separating the rings. Core and cut the apple into 1/2-inch chunks and add to the cooker with 1/4 teaspoon salt. Stir to combine the shallots and apples with the sauce. Spread the mixture in an even layer and lay the pork chops on top, overlapping as needed.
• Cover and cook on low until the pork is cooked through, about 3 hours. Transfer the chops to a large plate and top with the warm apples and sauce. Serve with creamy grits or buttered rice if desired.

QUICK CURRIED PORK CHOPS

Steps:

• Trim fat from pork chops.
• If desired, sprinkle with salt and pepper.
• In a large frying pan over medium heat, cook pork chops on both sides in margarine or butter until no pink remains.
• Remove pork chops from the pan.
• Add apple slices to frying pan and cook for 1 minute.
• Stir parsley, flour, curry powder, bouillon granules and pepper into drippings.
• Add milk all at once.
• Cook and stir until thickened and bubbly (just a few minutes).
• Stir in wine or water.
• Return pork chops to frying pan and heat through.
• Good served with rice.

SLOW COOKER CURRIED PORK CHOPS RECIPE

Steps:

• In a medium bowl, mix pineapple and juice with brown sugar, vinegar, soy sauce, curry powder, ginger and red pepper. Place pork chops in slow cooker, salt and pepper both sides. Pour pineapple mixture on top. Cook on low for 6 to 8 hours. Remove chops and place on plate. Cover. In a small bowl, mix together water and cornstarch. Add to slow cooker, turn to high and cook for 5-10 minutes, until thick. Serve sauce over pork chops. Freezing Directions: In a medium bowl, mix pineapple and juice with brown sugar, vinegar, spy sauce, curry powder, ginger and red pepper. Salt and pepper both sides of pork. Place pork chops in gallon freezer bag. Pour pineapple mixture in bag. Label and freeze. TO SERVE: Thaw. Place contents of bag in slow cooker. Cook on low for 6 to 8 hours. Remove chops and place on plate. Cover. In a small bowl, mix together water and cornstarch. Add to slow cooker, turn to high and cook for 5-10 minutes, until thick. Serve sauce over pork chops.

CURRIED PORK CHOPS

Steps:

• In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.

CURRIED PORK CHOPS

Steps:

• Stir together flour, seasoned salt and black pepper in a shallow dish.
• Dip pork chops into flour mixture, coating both sides.
• Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
• Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
• Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.