![]() ![]() Ketchup – Yes, tomato ketchup adds great tang to the sauce.We do use the same recipe on Boston butt or shoulder roasts, great for some pulled pork tacos or burritos. Pork chops – Remember, thick bone-in chops are best.Let thaw overnight in the refrigerator before reheating. TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months.TO REHEAT: Very, very gently rewarm leftovers in a skillet on the stovetop or in the microwave.TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.Do not do this unless you are POSITIVE your insert is stovetop safe or it may crack). (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner. Whisk in the slurry, and then cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. *** THICKEN SAUCE ON STOVETOP: Transfer the sauce to a medium saucepan.When in doubt, check the meat early to ensure it stays nice and tender. My thick (1 1/2-inch) boneless chops cooked in just under 2 hours. For your first batch, I recommend doing it on a day when you are home and can check on the chops more frequently. ** COOKING TIP: Your cooking time will vary based on your specific slow cooker, the thickness and fat content of your pork chops, and whether you are using bone-in or boneless chops.Learn from my mistakes and buy thick-cut! Even if you check early, the meat will still be dry by the time it reaches a safe internal temperature. * INGREDIENT NOTE: Please, please DO NOT use ultra-lean, thin-cut boneless pork chops in this recipe. ![]() If your slow cooker runs hot, check even earlier. Be aware that thick-cut boneless chops still cook quickly-mine were done when I hit the 2-hour mark on LOW.Just make sure you select THICK boneless chops to ensure they do not dry out. If your store doesn’t carry thick, bone-in pork chops, you can prepare boneless pork chops in a slow cooker.The bone will help insulate the meat and keep the slow cooker BBQ pork chops moist.īack-up Option: Thick-Cut Boneless Pork Chops To make this a healthy crock pot pork chops recipe, you may trim away some of the fat without sacrificing moisture.Look for chops 1 1/4- to 1 1/2-inch thick chops with a good amount of marbling and fat for maximum tenderness.Low-and-slow cooking works best with marbled cuts of meat, like bone-in pork chops.If you’d like to use thin-cut boneless pork chops, you are better off cooking them on the stovetop and topping them with BBQ sauce at the end.īest Option: Thick-cut, Bone-In Pork Chops.The low-and-slow cooking method of the slow cooker demands thick-cut pork chops. By the time thin-cut pork chops are finished cooking in the crock pot, they will be dry, no matter how diligently you check them.I grabbed thin-cut boneless chops thinking I could just cook them for less time and they’d be fine, right? WRONG. I made this mistake the first time I cooked this recipe.To cook them low and slow, choosing the right type of pork chops for the job is imperative. Unlike fattier cuts of beef or pork (as used for Crockpot Ribs), you can’t leave pork chops to cook all day. Part of the reason pork chops often turn out dry and tough is that they are a leaner cut and thus easily prone to overcooking. I’ll be making this a lot!” - Cindy - The BEST Pork Chops for Slow Cookers “This was amazing! Pork chops were moist, and the bbq sauce added great taste….even as a gravy for mashed potatoes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |