Slow Cooker Saucy Pork Chops Food

SAUCY PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.

SLOW COOKER SAUCY PORK CHOPS

Steps:

• Place pork chops in the slow cooker and season with black pepper. Place sliced onions on top of chops.
• In a separate bowl, mix soup, water, ketchup, and A-1. Mix well.
• Pour soup mixture evenly over the chops and onions.
• Cook on low 6-7 hours. Serve each chop with a sliced onion on top.

SAUCY ITALIAN SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large saute pan over medium-high heat.
• Season pork chops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear pork chops in skillet for 2-3 minutes per side, just to form a crust. Transfer pork chops to slow cooker.
• Add remaining ingredients (including remaining salt and pepper) to the slow cooker and stir to combine.
• Cover and cook on low for 6-7 hours, until pork chops are tender and cooked through.
• Serve over spaghetti or fettuccine noodles with sauce spooned on top, sprinkled with Parmesan cheese and fresh parsley, if desired.

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 SAUCY PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat. Brown pork chops in batches; drain. Transfer to a 3-qt. slow cooker., In a large bowl, combine soup, onion, ketchup and Worcestershire sauce; pour over chops. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes or rice.

CROCK-POT 3-INGREDIENT PORK CHOPS RECIPE

Steps:

• Add pork chops to a 6 quart or larger slow cooker.
• Pour gravy over pork chops, then sprinkle dry ranch dressing mix over gravy.
• Cover and cook on LOW for 6 to 8 hours or until pork chops are fully cooked and tender.
• Serve and enjoy!

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

Steps:

• Heat a large, non stick skillet over medium high heat. Add a tablespoon of vegetable oil to the pan to prevent sticking. Add the chops and brown each chop, about 5 minutes per side.
• Place the chops into a slow cooker set on low.
• Return the skillet to the heat and add the beer (I used a pale ale) to scrape up the browned bits from the bottom of the skillet. If you don't like cooking with beer, use chicken broth.
• Whisk together the Dijon mustard, maple syrup and salt. Add it to the hot skillet and let it simmer for one minute.
• Pour the sauce over the pork chops in the slow cooker and cook on low heat for 5 - 6 hours.
• Serve the pork chops with the sauce in the slow cooker.

SLOW COOKER SWEET BABY RAY'S BARBECUE PORK CHOPS AND POTATOES

Steps:

• Spray a 6-quart oval slow cooker with non-stick spray. Place the potatoes down in an even layer. Sprinkle over the onions, and salt and pepper. Squeeze about a cup of the barbecue sauce over the potatoes and onions. Lay the pork chops next in an even layer. Add the remainder of the barbecue sauce over the pork chops.
• Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.
• After the cooking time is through, add the bacon slices over the pork, then add the cheese slices. Cover for an additional 10 minutes to allow the cheese to melt.

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.

EASY SLOW COOKER PORK CHOPS

Steps:

• Spray a slow cooker with cooking spray.
• Place the pork chops in the crock of the slow cooker, layering, if necessary.
• In a medium mixing bowl, combine the condensed soup and dry Ranch seasoning mix until well combined. Pour the soup mixture over the pork chops.
• Cover the slow cooker with the lid and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours) or until the pork is tender and cooked through.

SLOW COOKER CREAMY RANCH PORK CHOPS

Steps:

• Spray your slow cooker with non-stick cooking spray and place pork chops on the bottom.
• Mix together the remaining ingredients and pour over the pork chops. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
• Serve over mashed potatoes or rice with a side of cooked or Roasted Vegetables.

SLOW COOKER PORK CHOPS WITH CREAMY HERB SAUCE

Steps:

• Sprinkle each side of pork chops with thyme, salt, pepper and mustard
• In large skillet over medium high heat melt butter with olive oil
• Add onion and garlic and saute for about 2 minutes
• Move onions and garlic to side of pan and add seasoned pork chops
• Saute for about 2 minutes on each side until lightly browned
• Transfer contents of pan to slow cooker
• Add chicken broth
• Cover and cook on low for 6-8 hours or high for 3-4
• Remove pork chops and cover to keep warm
• Add cream to slow cooker and whisk
• To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
• Bring to a boil for 2-3 minutes until thickened to desired consistency
• Add additional salt and pepper to taste
• Pour over pork chops and garnish with freeze dried herbs

SLOW COOKER PORK CHOPS

Steps:

• Season pork chops generously with salt, pepper and creole seasoning. Preheat 2 tablespoon of oil over medium-high heat in a cast iron or heavy Dutch pan, brown pork for about 3 minutes on each side. When ready, transfer pork into the slow cooker.
• Preheat the remaining oil in the cast iron pan, add in onion, garlic and thyme. Sauté until onions is transparent and fragrant, for about 3-5 minutes. Next add in mushroom, Dijon mustard and Italian seasoning. Sauté for another 3 minutes.
• Pour in water and heavy cream, bring to a boil and simmer for about 3-4 minutes. Season with salt and pepper to taste.Transfer sauce to pork in the slow cooker and cook for about 7-8 hours on low OR 3-4 hours on high until the pork is tender.
• Just before the pork chop is done, (about 30 minutes to the time), whisk together flour and ¼ cup of water until it is smooth in a small bowl. Pour the flour mixture with the pork chop in the slow cooker and stir gently. Cook until gravy has thickened.
• Serve over rice, mashed potatoes or noodles and some veggies.

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.

LOW CARB SAUCY CROCK POT PORK CHOPS

Steps:

• Melt 2 tablespoons of butter in a skillet over medium/high heat.
• Brown all of your pork chops, about 3 minutes on each side.
• Place your browned pork chops in a 4 quart slow cooker, pouring the remaining butter/cooking juices over top.
• Using a mixer, combine your remaining ingredients and spoon over the top of your pork chops
• Cover and cook on low for 4 hours or high for 2 hours, stirring halfway through

SAUCY PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slice the onion into about 6 pieces. Depending on how big your onion is, they will be about a quarter to a half inch thick. Think onion-ring size. Add the onion slices to the pan and saute for about 12 minutes, flipping halfway through.
• Remove the onions from the skillet and set aside. Turn the heat to medium high and add the other tablespoon of olive oil. Salt and pepper both sides of the pork chops. Add chops to the pan and brown on both sides. Shouldn't take more than a couple minutes per side.
• Meanwhile, in a medium bowl combine the soup, ketchup, and Worcestershire sauce.
• When the meat is browned, place one onion ring on top of each pork chop. Pour the soup mixture evenly over the onions and chops. Turn the heat down to a simmer. Cover and cook for another 30 minutes, or until the meat is no longer pink and a meat thermometer reads 160 degrees. We like to eat this with mashed potatoes.
• Crock Pot instructions: Follow steps until the meat is browned. Then transfer the chops to a crock pot, cover with onions, and pour sauce on top. Heat on high for about 4 hours.

SLOW COOKER BARBECUE PORK CHOPS

Steps:

• Mix all seasonings together, except parsley.
• Rub both sides of pork chops with dry rub mix.
• Layer pork chops in slow cooker and drizzling a little barbecue sauce over each layer. Save about 1/4 cup of barbecue sauce for basting.
• Cook on low for 5-6 hours or on high for 3-4 hours.
• Remove pork chops from slow cooker and set on a baking sheet. Baste with remaining barbecue sauce. Broil about 6 inches from the broiler for about a minute, or until glossy and sticky.
• Sprinkle with chopped parsley if desired.

SLOW COOKER TENDER PORK CHOPS WITH CIDER SAUCE

Steps:

• Heat 1 Tbsp oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, add to skillet, and cook until golden brown, flipping once, about 4 minutes per side. Place in a 5- or 6-quart slow cooker. Reduce heat to medium; add remaining 1 Tbsp oil and leeks to skillet. Cook, stirring occasionally, until softened, about 7 minutes. Place in slow cooker. Add cider and broth to pan and stir to scrape up any browned bits; pour mixture into slow cooker. Place vinegar, rosemary, sage, and fennel in slow cooker and stir to combine. Cover and cook on low until pork is very tender, 4 to 5 hours. Discard rosemary and sage. Place pork chops and fennel on a serving plate and tent with foil. Transfer cooking liquid to a large skillet, add apple pieces, and cook over high heat until sauce is thickened and apples are tender, about 5 minutes. Divide chops, fennel, apples, and sauce among plates; serve. Kitchen Counter 550 cal, 29g carbs, 47g protein, 27g fat, 145mg chol, 240mg sodium, 2g fiber

SLOW-COOKER SAUCY PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat. Brown pork chops in batches; drain. Transfer to a 3-qt. slow cooker., In a large bowl, combine soup, onion, ketchup and Worcestershire sauce; pour over chops. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes or rice.

SLOW COOKER PORK CHOPS

Steps:

• Trim excess fat off pork chops, sprinkle with a little salt and pepper if desired, and place in slow cooker.
• Combine teriyaki sauce, soup, sugar and ginger in a bowl and mix until well blended.
• Pour mixture over pork chops.
• Cook on Low setting of slow cooker for 5-6 hours.

SLOW COOKER BARBECUE-STYLE PORK CHOPS

Steps:

• Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper.
• Add the pork and turn to coat in the sauce. Cover and cook on low for 8-10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like.

SAUCY SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
• Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
• Cook pork chops on Low until tender, 6 to 8 hours.
• Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.