Slow Cooker Smothered Pork Chops Food

SLOW COOKER SMOTHERED PORK CHOPS

Steps:

• Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
• Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SLOW COOKER SMOTHERED PORK CHOPS

Steps:

• Whisk the first 6 ingredients in a slow cooker. Add the pork cutlets, ensuring the liquid covers the pork.
• Cook on high for 4 hours or low for 6 hours. Serve with rice and veggies.

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 SMOTHERED PORK CHOPS

Steps:

• Spray 4-quart slow cooker with cooking spray. Pat pork chops dry with paper towels; season both sides with pepper and salt.
• Heat 12-inch nonstick skillet over medium heat. Add bacon; cook and stir 6 to 8 minutes or until browned. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 1 tablespoon of bacon fat; reserving remaining fat for another use, or discard. Increase heat to medium-high; add pork chops to bacon drippings in skillet. Cook 3 to 5 minutes on each side or until browned. Transfer to slow cooker and stand pork chops up against sides of slow cooker, bone side down.
• Add onions to skillet. Cook and stir 3 to 5 minutes, or until softened. Add garlic; cook and stir 30 seconds. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 1 1/2 to 2 hours or until pork chops are just cook through (at least 145°F in center, but still moist.)
• Remove pork chops; cover with foil to keep warm. Remove bay leaves and discard. Increase slow cooker to High heat setting.
• In small bowl, beat cornstarch, vinegar and water with whisk. Stir into liquid in slow cooker. Cover; cook 15 to 20 minutes, or until slightly thickened.
• Ladle sauce over pork chops; serve immediately.

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.

GRANNY'S SLOW-COOKED SUNDAY SMOTHERED PORK CHOPS

Steps:

• Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
• In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
• Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
• In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
• Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.

SLOW COOKED SMOTHERED PORK CHOPS

Steps:

• Fry bacon in large skillet over medium heat until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels, leaving fat in pan. Refrigerate bacon.
• Heat fat over high heat until smoking. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook 3 chops until golden brown on both sides, about 3 minutes per side. Transfer chops to slow cooker. Repeat with remaining chops and transfer to slow cooker.
• Pour off all but 1 teaspoon fat from skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt, and 1/4 cup water to skillet. Scrape browned bits from pan bottom and cook over medium high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook 30 seconds longer. Pour onion mixture over chops in slow cooker. Add broth, soy sauce and remaining 1 Tablespoon brown sugar to skillet, bring to boil and add bay leaves. Pour mixture over onions in slow cooker.
• Cover slow cooker and cook on low until pork is very tender, about 8 hours.
• When ready to serve, reheat bacon in large saucepan until crisp and transfer to small bowl. Remove chops to serving platter, discard bay leaves and pour liquid through mesh strainer into saucepan. Transfer solids to blender with 1 cup liquid and blend until smooth. Stir back into remaining liquid in saucepan. Mix cornstarch and remaining 2 Tablespoons water together in small bowl and stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt and pepper, pour over chops, and sprinkle with bacon and parsley. Serve.

SMOTHERED PORK CHOPS (CROCK POT)

Steps:

• On a plate, combine flour, salt and pepper and dredge pork in mixture, coating both sides.
• In a nonstick skillet, heat oil over medium heat and add pork in batches and brown both sides; transfer to slow cooker when done.
• Add onions to pan, adding more oil if necessary, and cook, stirring until softened.
• Add garlic and cook, stirring for 1 minute.
• Stir in chili sauce, vinegar, brown sugar, Worcestershire sauce and mustard; bring to a boil.
• Pour sauce over chops.
• Cover and cook on low for 4-5 hours or cook on high for 2-2 1/2 hours, until meat is tender.