Slow Cooker_ The Best Cookbook Ever - Diane Phillips [95]
paint the pork chops with the remaining mustard mixture and put the pork chops on the apples. Heat the remaining butter in a large skillet over medium-high heat. Add the onions and sauté until they begin to turn golden, about 15 minutes.
add the sauerkraut to the onions and stir to combine. Spread the sauerkraut mixture over the pork and pour in the apple juice. Cover and cook on high for 3½ to 4 hours or on low for 6 to 8 hours, until the pork is tender and cooked through.
serve the pork chops with the apples and sauerkraut.
serves 6
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pork chop savvy
Chops are cut from the loin. Thick center-cut pork chops are the best choice for a slow cooker.
South-of-the-Border Pork Chops
A terrific weekend dinner, these chili-rubbed pork chops simmer in a sweet pepper and onion sauce. Serve this with steamed rice and refried beans for a weekend fiesta.
4 tablespoons olive oil
2 medium onions, cut into half rounds
2 medium red bell peppers, seeded and cut into ½-inch slices
2 medium yellow bell peppers, seeded and cut into ½-inch slices
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
One 28- to 32-ounce can crushed tomatoes, with their juice
1 teaspoon ancho chile powder
Six 1-inch-thick pork loin chops
heat 2 tablespoons of the oil in a large skillet over mediumhigh heat. Add the onions, bell peppers, cumin, sugar, salt, and pepper and sauté until the onions begin to turn translucent, about 10 minutes. Add the tomatoes and stir to combine. Transfer the mixture to the insert of a 5- to 7-quart slow cooker. Cover the cooker and set on low.
heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Sprinkle the chile powder evenly over the chops and add to the skillet. Brown the chops on all sides. Transfer the chops to the slow- cooker insert and spoon some of the sauce over the chops.
cover the slow cooker and cook on high for 3½ to 4 hours or on low for 6 to 8 hours, until the pork is tender.
serve the pork chops with the sauce.
serves 6
Pork Chops with Sage and Balsamic Vinegar
Sweet balsamic vinegar, dried figs, aromatic sage, and pork chops are braised together to succulent perfection in the slow cooker. The sauce is delicious served with polenta or roasted potatoes.
¼ cup olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
Six 1-inch-thick pork loin chops
12 dried figs, cut in half
2 medium onions, cut into half rounds
2 teaspoons finely chopped fresh sage leaves
½ cup balsamic vinegar
¼ cup chicken broth
2 tablespoons unsalted butter
heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
brown the pork on all sides. Transfer to the insert of a 5- to 7-quart slow cooker. Add the figs to the slow-cooker insert. Add the onions and sage to the same skillet and sauté until the onions are softened, about 5 minutes. Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert and pour in the broth.
cover and cook on high for 3½ to 4 hours or on low for 6 to 8 hours. Carefully remove the pork from the pot and cover with aluminum foil. Using an immersion blender, purée the sauce and whisk in the butter.
return the pork to the slow cooker and set on warm to serve.
serves 6
Smothered Pork Chops
This recipe is an improvement on the one from the Campbell’s soup company that cooked pork chops in cream of mushroom soup on the stovetop. Don’t be worried about the amount of onions, for they add sweetness to the sauce. If you have family members who aren’t onion fans, purée the sauce before serving, and it will be our little secret!
6 strips bacon, cut into ½-inch pieces
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 center-cut ¾-inch-thick pork chops
4 tablespoons (½ stick) unsalted butter
4 large onions, cut into ¼-inch-thick slices