Pork chops, the thick-cut ones, have always posed a culinary challenge for me.
They’re either too dry or not done, causing me to scramble for another entrée.
I was recently at one of my favorite stores and saw them on sale.
My momma didn’t raise a quitter, so I threw a package into my cart!
Rather than try several recipes I found online, I decided to wing it.
Here’s what I did.
Pork Chops Easy Prep:
Fill your slow cooker with one cup of water, along with some seasonings, mustard, Worcestshire sauce, and steak sauce. (A recipe card follows this post.)
Unwrap the pork chops and place them on a cutting board you use ONLY for meats! This is important, because using the same board for raw meats and fruits/veggies can set you up for a nasty illness.
Using either a meat mallet or a skillet, hit the chops repeatedly. The purpose? You’re breaking down some of the meaty fibers that can lead to toughness, even in a slow cooker.
Trust me: I’ve tried without the smashing method. It’s not a good outcome.
After several smashing sessions, add the chops to the slow cooker, ensuring that they are under the water/seasoning mixture.
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Cook on high for 2 ½ to 3 hours, checking for doneness beginning at 2 ½ hours.
What I discovered was a tender, juicy chop that had an excellent, but mild, flavor.
I was pleasantly surprised that I had devised a way to cook chops without them being tough and chewy or raw.
For a nutritious and colorful side dish, I oven-roasted baby carrots, purple cabbage, and Brussels sprouts in olive oil and Trader Joe’s 21 Seasoning Salute, for 50 minutes in a 425 degree oven.
Oven temperatures can vary, so check your veggies for doneness beginning sooner than 50 minutes.
Delicious all the way around!
Do you have a favorite pork chop recipe to share?
Pin to make later!
(Did you get Emily’s recipe for Chicken Roll-Ups? Here it is!)
(Need more pork recipes? Check these out!)
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