While I’ve put together a list of my favorite slow cooker tips and tricks, apparently I didn’t take my own advice and overcrowded the insert! Round two had me skipping the potatoes all together and voila! Take two is the most delicious fall-inspired meal I’ve made this year. Which then resulted in undercooked potatoes and overcooked pork chops.
#Crockpot pork chops cabbage apples full
See how full the slow cooker insert was?! That’s a no-no in the slow cooking world… What was the big flop when it came to my recipe redo you might ask? Well, my first attempt at this slow cooker pork chops, apples, and onions included the addition of potatoes. FLOP! It’s not always yum and mmmm in my kitchen folks. Yep, the first time I made this recipe it was a FLOP. Slow cooker pork chops, apples, and onions is one of the first recipes I’ve made which I quickly advised my family to add LOTS of ketchup to the finished product. of Michigan for sponsoring this post! And being my go-to grocery store for simple, weeknight meal inspiration, like this slow cooker pork chops, apples, and onion recipe! It’s DELICIOUS!Ī big thank you to Kroger Co. Pour in the sauted onions and sprinkle with the remaining teaspoon salt. Cover the bottom of a large 6-quart crock pot with the apple wedges, and sprinkle the brown sugar evenly over the apples. A delicious set-it and forget-it weeknight meal! Ok so pork is hard for me to photograph… but don’t let the photo deceive you. Then move the pork tenderloin and add in the onions. Spoon a little braising liquid into each plate.Taste the flavors of fall with slow cooker pork chops, apples, and onions. Place the cabbage and apple mixture onto 4 serving plates. Taste the liquid and add salt and pepper if desired. Cook over the medium-heat high until the cabbage is tender. Pour off all but 1 tablespoon of rendered fat from the skillet and add the cabbage, apples, and 2 to 3 cups of braising liquid to the pan. Remove chops from cooker and transfer to a cutting board. Cook on low for 7-8 hours or high for 4 hours.
Mix the beef broth, tamari, garlic, and seasonings in a medium mixing bowl, then pour over the contents of the slow cooker. (You can skip this step if you are cooking pork shoulder.) Place mushrooms and onion in the bottom of a 6qt slow cooker, then place pork chops on top. Carefully remove the belly from the pan and keep warm. It will release from the pan easily when it crisps up. Let the belly rest in the pan over until the bottom is crisp and golden. Lay the pieces of belly, fat side down, into the skillet. Heat a heavy cast-iron skillet over medium-high heat. Spoon as much fat as you can off the braising liquid. Roast, covered, at 275℉ until meat is tender and melting, 4 to 6 hours.)Ĭarefully remove meat from the cooker and lay on a double thickness of paper towels. (If you don’t have a slow cooker, place the ingredients in a Dutch oven or other oven-safe vessel. Cover and cook on low for 6 to 8 hours, or until the meat is tender and melting. Remove pork chops from the skillet and set on a separate plate. Brown them on both sides until nice and golden. Salt and pepper both sides of pork chops. Add olive oil and butter and heat until butter in melted. Pour the stock in until it’s nearly, but not, covering the meat. Heat a large, heavy skillet over medium-high heat. Put the pork, cider, salt, sugar, mustard, rosemary, garlic, and onion into a slow-cooker on the low setting. If you’d prefer, you can use sweet cider (nonalcoholic) in place of all or some of the hard cider called for, just note that since it’s sweeter, you will need a little less of it.ġ medium onion, peeled and sliced into thin slicesĢ cups chicken stock (use pork stock if you have it) If you have any hard cider that’s gone flat, it’s a perfect candidate for one of these dishes. When selecting ciders for cooking, choose one that you’d enjoy drinking. But it can also be a key ingredient in your fall menus. The most traditional way to enjoy hard cider is in a glass, of course. Recipes by Mary Reilly | Photos by Dominic Perri For a leaner option, you may substitute boneless pork shoulder for the belly. Be sure to choose a piece of belly that’s got a good mix of fat and meat. In this recipe, inspired by Michael Dietsch’s recipe on Food52, the brightness of hard cider cuts through the decadent fattiness of braised pork belly. Crispy Pork Belly with Braised Apples and Cabbage
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