Posted: 4/24/2012 1:45:20 AM EDT
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Sorry, I don't have any photos. I keep forgetting to snap pics while I'm cooking. These chops turn out so tender you can just slide your fork through like butter. The sauce is hearty, flavorful, and thick enough to keep the chops moist. You can use bone in or bone out pork chops, but what I have found to work the best is very thick sliced boneless chops. I am never ashamed to serve this when company visits and people have always asked for me to write down the recipe for them once they have had it.
INGREDIENTS: 6 pork chops, browned 1 onion, chopped 3 tablespoons ketchup 1 can cream of chicken soup 2 teaspoons Worcestershire sauce DIRECTIONS: Place all into crock pot and simmer about 4-5 hours. Serve with rice, noodles or potatoes. I will occasionally throw in some frozen English peas or a frozen veggie assortment, but if I do that I will add more of the soup, ketchup, and Worcestershire. The key to this dish is to make sure it's all covered really well in the sauce. |
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Cooked this last night and forgot to get photos. Again.
My cousin and his fiance stopped by for dinner. His fiance eats like a bird and is so picky I don't know how she survives. She went back into the Crock Pot three times for more of this. It's definitely a hearty, rich, and savory flavor. Best served with biscuits, but cornbread seemed to satisfy last night. We also had tossed salad, green beans, corn on the cob, and the best damn made from scratch cake you will ever sink your teeth into. I'll post up that recipe in a few. |
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I've done porkchops in my crockpot before and it certainly works, but the problem is that you're taking an expensive and already tender cut of meat and basically obliterating it into pulled pork. It's not hard to make fall-apart-tender porkchops in a crockpot but if your goal is soft, tender pork there are much cheaper cuts to start with.
This is a lot like using a ribeye to make pot roast. |
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Quoted:
I've done porkchops in my crockpot before and it certainly works, but the problem is that you're taking an expensive and already tender cut of meat and basically obliterating it into pulled pork. It's not hard to make fall-apart-tender porkchops in a crockpot but if your goal is soft, tender pork there are much cheaper cuts to start with. This is a lot like using a ribeye to make pot roast. Yup. OP, you would come out ahead if you buy the pork butt roast and cut it up. My butcher has these 5lb vacuum sealed bags of cut pork that I use for various dishes. |