Slow Cooking Pork Chops Deluxe Recipes

Steps:

• 1. In a large skillet heat the oil over medium heat. Salt and pepper the pork chops and brown them for about 2 minutes on each side.
• 2. Transfer the pork chops to the crock pot. Add the garlic to the drippings in the skillet and stir constantly over medium heat until garlic is aromatic and golden, but not burned. Stir in the soy sauce, broth, brown sugar, and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops in crock pot.
• 3. Cover the crock pot and cook on LOW for 7 to 8 hours until the pork chops are tender. Remove the chops to a plate.
• 4. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch mixture into the sauce in the slow cooker. Return the chops to the slow cooker.
• 5. Turn the slow cooker's heat to HIGH and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you would like extra-thick sauce, after you've removed the chops, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch mixture and bring the sauce to a boil. Boil for 1 to 2 minutes until the sauce is thick. Add the pork chops and heat through.

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.

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).

Steps:

• Coat skillet with cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. , Drain tomatoes, reserving juice; set tomatoes aside. Stir in the juice, soup, onion, mustard, mushrooms and salt if desired to skillet. , Return chops to skillet. Cover and simmer for 30 minutes or until a thermometer reads 160°. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce with rice.