Guiness Slow Cooker 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.

SLOW-COOKER PORK CHOPS

Steps:

• Lay the pork chops on a rimmed baking sheet and sprinkle both sides of each chop with salt and pepper. Put the flour on a small plate. Coat both sides of the chops with the flour and put back on the baking sheet to come to room temperature while you prepare the remaining ingredients.
• Add the mustard, honey and 1 tablespoon of water to a 4- to 6-quart slow cooker and stir to combine. Cut the shallot into rings and add to the cooker, separating the rings. Core and cut the apple into 1/2-inch chunks and add to the cooker with 1/4 teaspoon salt. Stir to combine the shallots and apples with the sauce. Spread the mixture in an even layer and lay the pork chops on top, overlapping as needed.
• Cover and cook on low until the pork is cooked through, about 3 hours. Transfer the chops to a large plate and top with the warm apples and sauce. Serve with creamy grits or buttered rice if desired.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

SLOW COOKER PORK CHOPS

Steps:

• Layer the pork and onion in a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over all. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Serve the pork and sauce with the rice.

GUINNESS PORK CHOPS IN GRAVY

Steps:

• Season the pork with salt and pepper.
• Dredge them in flour and shake off excess.
• Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
• Add the pork in batches and brown well, about 6 minutes per side.
• Transfer the pork to plate and set aside.
• Dredge the onions in flour; shake off excess.
• Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
• Add the onions and garlic.
• Season with salt.
• Cover and cook for 5 minutes, stirring once.
• Uncover and cook for 4 more minutes, stirring occasionally.
• Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.
• Return the pork to the skillet.
• Spoon some of the onions over the pork.
• Add enough additional Guinness and stock to bring liquid halfway up sides of pork.
• Cover the skillet with foil, and then the lid.
• Reduce the heat and simmer for 20 minutes.
• Turn the pork over and cook until very tender, about 25 more minutes.
• Transfer the pork and onions to a platter using a slotted spoon.
• Degrease the pan juices.
• Boil the juices until thickened slightly, about 10 minutes.
• Whisk in 1 tablespoon of mustard.
• Add chopped parsley and 1½ teaspoons of balsamic vinegar.
• Taste and add more mustard or vinegar if desired.
• Pour the gravy over the pork.
• Garnish with parsley and serve.

GUINNESS SLOW COOKER PULLED PORK

Steps:

• Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
• Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
• Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
• Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

GUINNESS-BRINED PORK CHOPS

Steps:

• For brine, combine water, Guinness, brown sugar, molasses and salt. Soak the pork chops in mixture for at least 4 hours Overnight is fine.
• Combine garlic, pepper, salt and sage to create rub.
• Remove pork chops from brine and pat dry. Rub with the rub mixture on both sides. Grill chops until they are done to your satisfaction. Serve and enjoy.

GUINNESS GLAZED PORK CHOPS

Steps:

• Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed; pour over chops. Close bag. Marinate chops in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.
• Remove chops; pour marinade into a small saucepan and bring to boiling. Reduce heat; simmer, uncovered, about 15 minutes or until marinade is reduced by about half. Sprinkle chops with salt and pepper. Arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the chops will cook. count ?one thousand one, one thousand two,? etc. Being able to keep your hand there for a count of four is equal to medium.) Place chops on grill rack directly over drip pan. Cover and grill for 30 to 35 minutes or until the juices run clear, brushing chops frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Makes 4 servings.
• To broil: Prepare marinade and chops as directed, except place chops on the unheated rack of a broiler pan. Broil with surface of chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once and brushing frequently with marinade the last 10 minutes of broiling. Discard any remaining marinade.

SPICY SLOW COOKER PORK CHOPS

Steps:

• Layer pork chops on bottom of slow cooker.
• Mix remaining ingredients together.
• Pour over top of pork chops.
• Cook in slow cooker on medium heat for 8-10 hours.
• Serve over rice or noodles.

CUBAN SLOW-COOKER PORK CHOPS

Steps:

• Layer the pork chops in a crock pot.
• Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
• Set the crock pot for 6 hours on the low setting.
• Add the olives to the sauce before serving.

GUINESS SLOW-COOKER PORK CHOPS

Steps:

• In a large sautee pan melt butter. Season pork chops with seasoned salt & pepper and add to pan a few at a time to sear. Remove chops to slow cooker and add onions to melted butter in sautee pan. Sweat onions until tender and clear in color. While onions are cooking add quartered mushrooms to slow cooker pot with the pork chops. When onions are just tender add the whole pint of Guiness Stout and allow to simmer 5 minutes. Pour onions and beer into slow cooker, and then add the pint of water to the sautee pan, simmering for an additional 5 minutes. Add sautee liquid to slow cooker and remaining spices to taste. Cook on high for 3 to 6 hours on high, or low for 6-10 hours, depending on when you need it to be finished. Can be prepped the night ahead but add at least 45 minutes if going from fridge to slow cooker. I serve this with hot buttered egg noodles using the Guiness onion sauce like a gravy.