SLOW-COOKER PORK CHOPS
Enjoy this simple cozy recipe with the flip of a switch. With a few easy-to-find ingredients and minimal prep, you can enjoy a pork chop dinner for four. Serve with creamy grits or buttered rice for a filling family meal.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 8
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.
HONEY GARLIC PORK CHOPS (SLOW COOKER)
These easy honey garlic pork chops are coated in a sweet and savory sauce, then cooked in the slow cooker until tender and succulent. The perfect easy meal for a busy day!
Provided by Sara Welch
Categories Dinner
Time 5h15m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan over high heat. Season the pork chops generously with salt and pepper on both sides.
- Cook the pork for 4-5 minutes on each side until deep golden brown.
- Add the pork chops to the slow cooker.
- NOTE: you can skip the browning process if you prefer and simply season the pork chops with salt and pepper then add them to the slow cooker.
- In a small bowl, whisk together the garlic, ketchup, soy sauce and honey. Pour the sauce over the pork chops.
- Cover the slow cooker and cook on LOW for 4 hours.
- In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker.
- Cook for 1 more hour or until sauce has just thickened and pork chops are tender. Sprinkle with parsley and serve.
Nutrition Facts : Calories 279 kcal, Carbohydrate 20 g, Protein 25 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 75 mg, Sodium 708 mg, Sugar 16 g, ServingSize 1 serving
SLOW COOKER HONEY-SOY BRAISED PORK WITH LIME AND GINGER
Here to save your weeknight life: a slow-cooker main that's truly "set-it-and-forget-it," with results that taste like they required significantly more effort. This rich and flavorful pork takes about 5 minutes to throw together in the morning. Before dinner, just simmer the sauce - a sweet-salty mix of soy and honey - until it's syrupy, shred the meat, add a flurry of fresh herbs and you're done. The meat is a wonderfully simple anchor, and you can build a meal around it: Add lettuce cups and kimchi or serve it over rice, whole grains or even tortillas.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
- Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
- Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
SLOW COOKER HONEY & MUSTARD PORK LOIN
Prep this honey and mustard pork loin in the morning to get a head start on Sunday lunch. Cooking it in a slow cooker creates beautifully succulent meat
Provided by Cassie Best
Categories Dinner
Time 6h30m
Number Of Ingredients 12
Steps:
- Lightly crush the fennel, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.
- Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.
- Heat the remaining oil in a frying pan or flameproof casserole that's large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.
- Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.
- Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.
Nutrition Facts : Calories 597 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
ROSEMARY PORK CHOPS
"I'm glad my sister-in-law shared the recipe for this coating mix for pork," says Margaret Welder. "It comes in handy when unexpected guests drop by, and it's wonderful on chicken, too." The Madrid, Iowa reader usually bakes the tender chops, but it's even quicker to cook them on the stovetop.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients; stir in oil until crumbly. Store in a covered container in the refrigerator. Yield: 3 batches (2-1/4 cups total). , To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a large skillet, cook chops in oil over medium heat for 3 minutes on each side or until a thermometer reads 160°.
Nutrition Facts :
SLOW COOKER HONEY ROSEMARY PORK CHOPS RECIPE
Provided by cooksalot
Number Of Ingredients 6
Steps:
- Season both sides of the pork chops with salt and pepper. Place in a 6-quart slow cooker. Smear garlic evenly on top of the pork chops. Evenly drizzle honey over the pork chops, then sprinkle with rosemary and thyme. Cover and cook on high for 3 hours. Serve with green bean brown rice.
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EASY SLOW COOKER PORK CHOPS RECIPE - EFFORTLESS FOODIE
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Ratings 16Category Main CourseCuisine BritishTotal Time 4 hrs 5 mins
- In a jug mix together the garlic, honey, ketchup and soy sauce. Pour the sauce over the pork chops.
- If the sauce needs thickening, take the cooked pork chops out of the slow cooker and place on a plate, whisk 2 tbsp of cornflour with enough water to make a thick paste, and whisk it into the sauce. Cook with the lid off for 15 minutes. Alternatively use thickening granules that are now available in all major supermarkets.
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