PEPPER PORK CHOPS
Alton Brown brines his pepper pork chops for a best-of-both-worlds result: juicy meat with plenty of flavor. He adds a pound of ice to quick-cool the brine so the pork doesn't have to wait around any longer than necessary.
Provided by Alton Brown
Time 14h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
- Place the apples in a 5 1/2- to 6-quart slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.
TENDER SLOW COOKER PORK CHOPS
These chops turn out nice and tender, and fall apart easily after being slow cooked. The tomatoey sauce is nice over rice. -Lee Ann Schalk, Garfield, Arkansas
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chops in oil in batches; drain. Transfer to a 5-qt. slow cooker. Layer with onion, red pepper and mushrooms. Combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over vegetables., Cover and cook on low for 5-6 hours or until meat is tender. Serve with rice.
Nutrition Facts : Calories 398 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 434mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 38g protein.
SLOW-COOKER PORK CHOPS
Jump-start a deliciously easy dinner with a can of Progresso® soup!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 6
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with pepper. Place pork chops in 3 1/2- to 4-quart slow cooker. Sprinkle with garlic. Pour soup over pork chops.
- Cover; cook on Low heat setting 7 to 8 hours or until the pork is fork-tender. Remove pork chops from slow cooker and place on plate; cover to keep warm.
- About 30 minutes before serving, make rice as directed on package. Stir together cornstarch and water. Stir cornstarch mixture into mushroom sauce in slow cooker. Heat in slow cooker 5 minutes. Serve sauce over pork chops and rice.
Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
SAUCY SLOW COOKER PORK CHOPS
This is a quick and easy slow cooker recipe that always pleases my family! I suggest serving this entree with rice.
Provided by S Rodriguez
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 6h25m
Yield 5
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
- Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
- Cook pork chops on Low until tender, 6 to 8 hours.
- Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 20.9 g, Cholesterol 59.1 mg, Fat 15.2 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 3.7 g, Sodium 994.6 mg, Sugar 14.8 g
SLOW-COOKER PORK CHOPS
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar, and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse, and pat dry. Season on both sides with the remaining 2 teaspoons kosher salt and set aside. Place the apples in the slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless-steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
- Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer the onions to the slow cooker, set to high, cover, and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, about 4 1/2 hours.
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