Slow Cooker Pork Chops

This recipe is super easy and very, very good.  It has become our favorite recipe for pork chops!

Click here for the original link on the Taste of Home website.

Slow Cooker Pork Chops

Ingredients

3/4 cup all-purpose flour, divided

1/2 teaspoon ground mustard

1/2 teaspoon garlic pepper blend

1/4 teaspoon seasoned salt

4 boneless pork loin chops (4 ounces each)

2 tablespoons canola oil

1 can (14-1/2 ounces) chicken broth

Directions

In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.

Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.

Southern Style Smothered Pork Chops

I had picked up a big package of boneless pork chops a couple of months ago and put the extra in the freezer.  Then I looked for other ideas on how to cook them besides our usual (sage pork chops - always a winner around here), because I wanted to change things up a bit.  I searched on pinterest and came up with a few possibilities, and finally tried one last night.  This is the link I found from pinterest, which is a modified recipe from somebody else online.  The blog post suggests using GrillMates Garlic and Herb seasoning, so that's what I did, and I cut back on the cayenne pepper.  I'm not sure it would work quite as well, but I might consider mixing the seasonings in with the flour next time to make the coating/breading process easier.




6 boneless pork chops
2 eggs, beaten
1/4 cup all-purpose flour
1 cup seasoned bread crumbs
1 tsp garlic powder
1 tsp seasoning mix (I used GrillMates Garlic & Herb)
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
2 Tbsp butter

Gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
1/8 tsp cayenne pepper
1/4 tsp black pepper

Preheat oven to 350 degrees and assemble your ingredients:

Assemble your "coating" station.  Place the beaten eggs, flour and breadcrumbs in shallow dishes. Rinse porkchops and pat dry.
Season chops with garlic powder, salt, pepper and seasoning to taste, then dip in beaten eggs:
Dredge lightly in flour (remove excess).
And coat in breadcrumbs.
Melt butter and heat oil in a medium skillet over medium-high heat and add chops.
Fry the pork chops 5 minutes per side, or until the breading appears well browned (pork will not be cooked through).
Transfer the chops to an oiled baking dish, and cover with foil. Bake for 1 hour.
When they come out of the over there will be a lot of juices in the bottom of the pan. Pour over gravy mixture, replace foil, and bake for another 30 minutes.

Sage Pork Chops

This recipe is from allrecipes.com. We found it a couple of years ago and have made it a number of times. We have always taken the suggestions that were posted, and use beef stock instead of bouillon cubes, as well as adding a sliced onion and a package of sliced mushrooms. Pictured with the pork chop, with some of the onion and mushroom on top, is Stove Top sage stuffing, and Birdseye steamfresh corn. Also, I use the scaling feature, and scale to whatever number of pork chops I can find in a package, generally four.

Ingredients

* 2 teaspoons salt
* 1 teaspoon dried sage
* 1 teaspoon ground black pepper
* 6 center cut bone-in pork chops
* 2 tablespoons butter
* 1 cup water
* 2 cubes beef bouillon

Directions

1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Smothered Country-Style Ribs

This is bar none the BEST slow cooker ribs I've ever tasted!  Last time I made them, I served them with Awesome and Easy Creamy Corn Casserole and baked beans.

The recipe comes from the cookbook Slow Cooker Comfort Food by Judith Finlayson. 
Smothered Country-Style Ribs

1 Tbsp olive oil
3 lbs pork ribs (I used boneless)
2 onions, finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp fresh ground pepper
1 tsp dry mustard
1 cup chili sauce
1/4 cup sugar
1/4 cup apple cider vinegar

1. Brown ribs on both sides in olive oil in frying pan.

2. Remove ribs and place them in slow cooker. Cook onions in same pan about 3 minutes or until soft. Add garlic, salt, pepper, mustard and cook and stir for 1 minute. Add chili sauce, sugar and vinegar. Bring to a boil, stirring and scraping browned bits from pan.

3. Pour sauce over ribs. Cook on low 5 hours or on high 2 1/2 hours.