Slow Cooker Pork Chops Ii Food

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.

PORK CHOPS FOR THE SLOW COOKER

Steps:

• Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
• Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).

SLOW COOKER PORK CHOPS II

Steps:

• In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

SLOW COOKER PORK CHOPS II

Steps:

• In a large bowl, whisk together olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, and basil. Pour into slow cooker.
• Cut small slits in each pork chop with the tip of a knife and season lightly with salt and pepper.
• Place pork chops into the slow cooker, cover, and cook on high for 4 hours. Baste periodically with the sauce.

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.

SLOW COOKER PORK CHOPS RECIPE

Steps:

• Combine soup, dressing mix, garlic, and broth.
• Sprinkle chops with pepper. Do not salt them.
• Place chops in slow cooker and pour soup mixture over top.
• Cover and cook on high for 3-4 hours or low for 6 hours.

SLOW-COOKED PORK CHOPS & SCALLOPED POTATOES

Steps:

• Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches., Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

SLOW COOKER PORK CHOPS

Steps:

• Brown chops lightly on both sides in large skillet.
• Pour off excess fat.
• Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar.
• Season chops with salt and pepper and arrange in slow cooker.
• Put drained peach halves on top.
• Pour tomato mixture over all.
• Cover and cook on low for 4-6 hours.

CROCK POT PORK CHOPS AND MUSHROOMS

Steps:

• Place meat in greased 3 1/2 to 4 1/2-quart slow cooker.
• Top with onions and mushrooms.
• In a separate bowl, combine soup mix, water, and soup.
• Pour over mushrooms and pork chops.
• Cover and cook on low heat 6 to 8 hours.

SLOW COOKER CHOPS

Steps:

• Place the pork chops in crockpot.
• Mix the remaining ingredients and pour over chops.
• Cook on low 8-10 hours or high 3-4 hours.

SLOW-COOKER PORK CHOPS

Steps:

• Sprinkle pork chops with pepper. Place pork chops in 3 1/2- to 4-quart slow cooker. Sprinkle with garlic. Pour soup over pork chops.
• Cover; cook on Low heat setting 7 to 8 hours or until the pork is fork-tender. Remove pork chops from slow cooker and place on plate; cover to keep warm.
• About 30 minutes before serving, make rice as directed on package. Stir together cornstarch and water. Stir cornstarch mixture into mushroom sauce in slow cooker. Heat in slow cooker 5 minutes. Serve sauce over pork chops and rice.

SLOW COOKER SAN FRANCISCO PORK CHOPS

Steps:

• In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
• Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate - they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
• Serve the tender chops over potatoes or rice and garnish with green onions, if desired.