Homestyle Crock Pot Pork Chops - Recipes That Crock! (2024)

FAQs

Homestyle Crock Pot Pork Chops - Recipes That Crock!? ›

To cook moist pork chops, try brining them beforehand in a solution of water, salt, and sugar for at least 30 minutes. Then, sear them on high heat to lock in juices, and finish cooking them on lower heat until they reach an internal temperature of 145°F (63°C).

To cook moist pork chops, try brining them beforehand in a solution of water, salt, and sugar for at least 30 minutes. Then, sear them on high heat to lock in juices, and finish cooking them on lower heat until they reach an internal temperature of 145°F (63°C).

Depends on the cut and cooking method. Pork shoulder can be cooked low and slow for a good amount of time but not pork chops or pork loin. Pork can get dried out and tough pretty easily. Ribs do well low and slow as well.

Add about 1/4 Cup Liquid Per Pound of Pork

Aromatics aside, the actual liquid you put in the crock pot is what will flavor the pork the most. I use the term "liquid" loosely—some of your liquid could be ketchup or barbecue sauce or mustard.

Since pork chops lack the fat of the cuts used for true pulled pork, chops cooked longer than two hours tend to taste a little chewy and dry despite the fact that they are fork-tender. To make up for it, spoon all that delicious cooking liquid over the chops to give them some extra moisture.

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Braising takes pan-fried pork chops one delicious step further. Braising is also a forgiving cooking method. Because the chops finish by simmering in liquids, they won't dry out as easily. Just give them a quick high-heat sear in the skillet first.

Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time. This temperature is ideal for thicker chops (between 1 and 2 inches) as well as pan-seared chops, since the lower, slower baking ensures that the pork cooks all the way through.

Typically, when we cook at high temperature, we over cook the pork. This leaves it dry and tough. As with my dad's pork chops, grilling is a high temperature cooking method. While I recommend cooking low and slow, I emphasize the word slow.

For chops, we like to get our pan screaming hot...then take it down to medium. That first blast of heat helps get a good golden crust. But, if you keep it that high, the chop won't cook evenly through the middle. Medium heat helps keep the outer edges of the meat tender while the center reaches the perfect temperature.

What is the best liquid to cook pork in? ›

Worcestershire sauce with cola is a classic combo for slow-cooked pork, but barbecue sauce and orange juice, a pale ale and apple cider vinegar, or Dijon mustard and honey are equally as delicious combos.

Slow cook the pork 14 to 16 hours.

Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon, 14 to 16 hours.

Always thaw your meat completely before adding it to a slow cooker. Use Low Heat. You can overcook pork chops in the slow cooker, so it's important to use LOW heat. Even if you check early, with the way heat is distributed, if you cook the chops on HIGH they are likely to be dry.

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

Sear the pork, then bake it.

For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (or move it to a cooler area of the grill and close the lid) for the rest of its cooking time. The indirect heat is vital to keeping your pork tender and juicy.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

Let it rest

Easy and simple: Let the pork chops rest for at least 10 minutes, covered, before slicing them up. The juices will redistribute back into the meat to keep them flavorful, tender and juicy.