Slow Cooker Supper: Emergency Pork Chops

By on November 26, 2018

I shouldn’t have been surprised when Thanksgiving arrived on the third Thursday of November; it always does. Every year. Same time. What I had trouble with was efficient dinner planning that also involved avoiding poultry. Enter: my Crock Pot. With increasingly busy afternoons and less time to plan ahead for dinner, I have a feeling I will rely on this little piece of kitchen equipment more and more.

Now, for avoiding poultry. I like making pork chops, but more often than not, they dry out. The often-proposed solution for this is to brine them. (A brine is a salt, sugar, water combination that will make the meat more tender when cooking.) My problem with this is that on most days I’m lucky if I remember to take something out of the freezer on time, and trust me, there are plenty of days when I don’t. But when I do, then I’m stuck with potentially dry meat. Not appetizing.

I had one of these days last week. I managed to remember to defrost the pork chops on time, but didn’t feel like making a brine and then having to carefully watch the soaking time. If meat sits in a brine for too long, it can become too salty. I looked at my Crock Pot, then the pork chops, then the Crock Pot again, and finally back to the pork chops. In the end, as I so often do, I decided to “wing it.” This approach doesn’t always work out well for me, but this time it did.

READ  What To Read? Verona Educators Have Some Ideas

Emergency Pork Chops

Ingredients:

4-6 boneless medium- to thick-cut pork chops

1/2 cup chicken broth

Salt and pepper to taste

Caramelized onions from two onions

What’s next:

  1. Season pork chops with salt and pepper and place in slow cooker.
  2. Add chicken broth.
  3. Cover and cook on high for 4 hours or low for 6 hours.
  4. When cooking time is done, remove chops from slow cooker and shred with two forks. Top with caramelized onions.

Notes from my experience:

I got really lucky with this one. The flavor was mild but not bland, so my kids ate it. My husband loved the sweetness the onions provided.

I love this recipe because I did not have to brown the pork chops first.

If you have a favorite simmer sauce or barbecue sauce that can always be added at the end of cooking for a different type of flavor.

READ  Nick Riggio Puts Away His Wrestling Shoes

This recipe was originally published seven years ago as part of Tracy Bermeo’s “Crock-It” series. Tracy’s goal was to create slow cooker recipes that would simplify dinner for Verona’s busy parents. If you like pork, you can also try her recipes for Slow-Roasted Pork Shoulder With Cranberry Sauce and BBQ Pulled Pork.

Print Friendly, PDF & Email

Before you comment, read our Comments Policy

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get News Updates By Email

Video

Facebook