Crock Pot Pizza Pork Chops Food

CROCK POT PORK CHOPS

Steps:

• In a small bowl, stir together the garlic powder, onion powder, salt, and pepper. Sprinkle on both sides of the pork chops.
• Lightly coat a 5-quart or larger slow cooker with nonstick spray. Spread a thin layer of BBQ sauce over the bottom, then scatter the onions over the sauce. Add the pork chops, overlapping somewhat as needed. Spoon the remaining sauce over and in between the chops so that each has a nice amount of sauce on top. Cover and cook on LOW (this recipe does not work well on high) for 1 1/2 to 2 1/2 hours for boneless chops. (If using bone-in chops, your time could be up to 5 or 6 hours on LOW.) Pork chops can dry out easily, so be sure to check them early, especially if it is your first time making pork chops in the slow cooker. Remove the pork to a plate and cover with foil to keep warm while you thicken the sauce.
• To thicken the sauce in the slow cooker: Add the slurry to the slow cooker with the remaining sauce. Whisk to combine, cover the slow cooker, and set to high. Let cook, stirring occasionally, until the sauce thickens, about 45 minutes to 1 hour depending upon your slow cooker.
• To thicken the sauce more quickly: Transfer the sauce to a medium saucepan. Whisk in the slurry, and then cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner. Do not do this unless you are POSITIVE your insert is stovetop safe or it may crack).
• Serve the chops hot, topped with the thickened sauce and a sprinkle of green onion.

PORK CHOPS ALLA PIZZAIOLA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
• Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
• Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

SLOW-COOKER PIZZA PORK CHOPS

Steps:

• Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
• Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
• Cover; cook on Low heat setting 4 to 6 hours.
• Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

CROCK POT PIZZA PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In 12" skillet, heat oil over medium high heat until hot. Add pork; cook about 5 minutes or until browned, turning once.
• Place pork in slow cooker. Sprinkle onion over pork. Pour pasta sauce over top.
• Cover; cook on low 4-6 hours.
• Place pork on serving platter. Top with sauce. Sprinkle with cheese.

CROCK POT PIZZA

Steps:

• Cook noodles as directed on package.
• Brown ground beef with onion until the meat is no longer pink.
• Add spaghetti sauce & mushrooms to meat.
• Spray large crock pot with cooking spray.
• Place layers in crock pots as follows:.
• 1/3 meat-sauce mixture.
• 1/3 of the egg noodles.
• 1/3 of the pepperoni/canadian bacon slices.
• 1 cup cheddar cheese.
• 1 cup mozerella cheese.
• Repeat these layers 2 more times.
• Cook on low until heated through. Approximately 3 - 4 hours.