Tag: pork chops

Easy Crock Pot Pork Chops with Gravy

Fall apart tender pork chops covered with gravy. It makes your mouth water. All in an easy slow cooker recipe.

I started with a whole pork loin. Trim the fat cap for health and cut into 1 inch slices. Add a nice brown in a pan before loading them into a crock pot with onion, green pepper and garlic. Add some broth for moisture and cook until fall apart tender. Then make a simple gravy with the liquid.

Rating:

A nice medium 4. This is an easy cook that will be hard not to like.

Notes: I always use thick slices of pork loin for my “pork chops”. It is easy to remove the fat and make them reasonably health.

Of course easy to double or triple in a larger slow cooker.

Start a couple of 1 inch pork chops. I’m using trimmed slices of pork loin. Salt and pepper to taste.

Heat 1 t oil over medium high heat. When hot, add the chops and brown each side for 3-4 minutes to get the color you like and add some taste.

While pork is browning, slice one medium onion and one green pepper. Also mince or crush 2 cloves of garlic.

Add half the veggies and garlic to the bottom of a small crock pot. I used a 3 1/2 quart. Add the pork on top, add the remaining of the veggies and garlic. Add 1 cup of chicken broth and 1/2 t Worcestershire sauce.

Cook on high for 2 1/2 to 3 hours or double that on low.

For gravy, mix 4 tablespoons of corn starch or twice as much flour in 1 cup of cold water. Move the chops to a plate and pore the liquid in a pan over medium high heat and bring to a light boil. Slowly pore in the thickening liquid while stirring vigorously until starting to thicken. At that point, stop adding the thickener and continue to stir and simmer for a few minutes until gravy is done. Add salt and pepper to taste.

Easy Crock Pot Pork Chops with Gravy

by DrDan at 101 Cooking for Two July-20-2013

Fall apart tender pork chops covered with gravy. It makes your mouth water. All in an easy slow cooker recipe.

Ingredients

2 one inch pork chops
1 medium onion sliced
1 green pepper cleaned and sliced
2 cloves garlic minced or crushed
1/2 t Worcestershire sauce
salt and pepper to taste
1 cup chicken broth
4 T corn starch or 1/2 cup AP flour for gravy

Instructions

1) Start a couple of 1 inch pork chops. I’m using trimmed slices of pork loin. Salt and pepper to taste.2) Heat 1 t oil over medium high heat. When hot, add the chops and brown each side for 3-4 minutes to get the color you like and add some taste.3) While pork is browning, slice one medium onion and one green pepper. Also mince or crush 2 cloves of garlic.4) Add half the veggies and garlic to the bottom of a small crock pot (This is a 3 1/2 quart). Add the pork on top, add the remaining of the veggies and garlic. Add 1 cup of chicken broth.5) Cook on high for 2 1/2 to 3 hours or double that on low.6) For gravy, mix 4 tablespoons of corn starch or twice as much flour in 1 cup of cold water. Move the chops to a plate and pore the liquid in a pan over medium high heat and bring to a light boil. Slowly pore in the thickening liquid while stirring vigorously until starting to thicken. At that point, stop adding the thickener and continue to stir and simmer for a few minutes until gravy is done. Add salt and pepper to taste.

Details

Prep time: 10 mins Cook time: 3 hour Total time: 3 hour 20 mins Yield: 2 servings

Updated

July 20 2013

Dan Mikesell

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Pork Chops with Cider Pan Sauce

After talking about it for years, Shawn and I finally signed up for a farmshare/CSA type thing-y. Yup – in November. Not exactly prime harvest time here in upstate New York, but I’m determined to make it work. I figure as packed as my cabinets are, as long as I have a steady stream of fresh produce I won’t have any excuse not to cook a decent dinner.

Then, my first delivery came. And let’s just say it wasn’t exactly the easy-to-throw-together staples that I was expecting. Daikon? Turnips? Mustard Greens?! I started by focusing on the familiar: apples, apple cider, garlic… those ingredients seemed to be calling for pork chops.

I started by brining my chops in apple cider. This is one of my absolute favorite ways to cook pork – it the brine infuses them with a subtle apple flavor and makes them incredibly moist and tender. I pretty much refuse to eat pork chops that haven’t been brined. Then I cooked them in a cast iron skillet and finished them off with a cider and cream sauce inspired by one I had at a Dairy Council event last weekend.

On the side, I served stuffing* with onion, celery, and diced apple and I sautéed the mustard greens in a little olive oil and loads of garlic. The the pork and the stuffing were earth and sweet, the bright, bitter greens served as a palate cleaner and really tied the dish together. Without them, the flavors might have been too muddled. Mustard greens aren’t exactly the easier thing to find at the grocery store, but Swiss chard or even spinach would make a great substitute.

(No, it wasn’t stuffed into anything. And no, I won’t call it dressing. Stuffing 4 Life!)

Pork Chops with Cider Pan Sauce

Total time

1 hour 10 mins

Author: Lauren Keating

Serves: 2

Ingredients

3 cups apple cider, divided
2 tablespoons kosher salt
1 tablespoon brown sugar
1 clove garlic, minced
8 fresh thyme springs, divided
cracked black pepper
2 pork chops, about ½ pound each (or one large pork chop cut in half crosswise)
1 teaspoon olive oil
1 teaspoon butter
½ shallot, minced
1 tablespoon heavy cream

Preparation

In a saucepan set over medium heat, combine 2 cups apple cider, salt, brown sugar, garlic, 4 thyme sprigs, and cracked black pepper (about 1 teaspoon). Bring to a simmer and allow salt and sugar to dissolve. Let cool completely. Place to pork chops in a shallow container with a lid. Pour the brine over top. Cover and refrigerate at least 1 hour, or up to 24 hours.
When ready to cook: Remove the pork chops from the brine and pat them dry. Heat a heavy pan over high heat. When hot, add the oil. When the oil is sizzling, add the pork chops (don’t let them touch in the pan) and reduce the heat to medium. Cook for 5 minutes, or until the bottom is nicely browned, then flip and cook for another 5 minutes or until center is no longer pink and internal temperature of at least 150. Transfer the chops to a 200-degree oven to keep warm.
Pour off any fat and return pan to the stove. Melt the butter and sauté the shallot until softened, 1-2 minutes. Add the remaining 1 cup of cider and 4 thyme springs. Bring to a simmer and let reduce by half. Remove thyme stems. Stir in cream. Serve pork chops with the pan sauce.

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Grilled Pork Chops

There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine followed by a short grilling and your in “hog heaven” so to speak.

Let’s talk chops for a minute. I like to use an inch thick slice of pork loin as my “pork chop”. Buy a whole or part of a loin and cut 1 to 1 1/2 inch slices. You can asuse them for pork chops, for shredded Mexican or they freeze great.

This method would be fine for the more traditional bone in chop but it is the thickness that matters. This is for 1 to 1 1/2 inches. If you have the normal American pre-cut 3/4 inch chop, it will cook a lot faster. Do it over high heat about 4 minutes per side and then check the temperature.

Rating

I have gone back and forth here. A high 4 or low 5… but I love me some pig.

Notes: Skip the brine for speed but it does add some moisture and avoids that “dry pork” thing that is easy to get. I added some garlic to the brine since we must have garlic at our house. Eliminate it or add other flavors of you want.

This should work fine on a charcoal grill as well as a gas grill. Just the heat down a little from maximum.

Trim a couple of 1 to 1 1/2 inch pork chops. I like 1 inch center cut pork loin “chops” well trimmed.

Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T
brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 2 tablespoon of table salt is 3 T of Diamond kosher salt or 4 T of Morton kosher salt.

When ready to cook, preheat grill to medium high (about 450 surface temperature). Rinse the pork under running water.
Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt.

Grill on a well oiled grill for about 5 minutes per side initially then flip about every 5 minutes aiming for an internal temperature of 145-150. About 20-25 minutes depending on grill and thickness. If you want BBQ than add sauce the last 5 minutes.

Remove from grill and let rest for 5 minutes or a little more before serving.

Grilled Pork Chops

by DrDan at 101 Cooking for Two August-4-2013

There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine followed by a short grilling and your in “hog heaven” so to speak.

Ingredients

2 one inch pork chops
pepper to taste
kosher salt – only add if not brining

Brine

2 cups cold water
2 T table salt (more of using kosher salt)
2 T brown sugar
1 t garlic powder

Instructions

1) Trim a couple of 1 to 1 1/2 inch pork chops. I like 1 inch center cut pork loin “chops” well trimmed.2) Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 1 tablespoon of table salt is 1 1/2 T of Diamond kosher salt or 2 T of Morton kosher salt.3) Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 2 tablespoon of table salt is 3 T of Diamond kosher salt or 4 T of Morton kosher salt.4) When ready to cook, preheat grill to medium high (about 450 surface temperature). Rinse the pork under running water.5) Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt.6) Grill on a well oiled grill for about 5 minutes per side initially then flip about every 5 minutes aiming for an internal temperature of 145-150. About 20-25 minutes depending on grill and thickness. If you want BBQ than add sauce the last 5 minutes.7) Remove from grill and let rest for 5 minutes or a little more before serving.

Details

Prep time: 1 hour Cook time: 20 mins Total time: 1 hour 20 mins Yield: 2 chops

Updated

August 4 2013

Dan Mikesell