Crockpot Pork Chops Recipe

This crockpot pork chops recipe always goes down well. Pork is good with fruit and I like the way the tartness of the cranberries and red wine vinegar nicely balances the sweetness.

This is almost a sweet and sour recipe, but more subtle and it could just as easily be served on a bed of rice, cooked separately, as the pork chops (in crockpot) become very tender and easy to de-bone. If using rice, you won't need the potatoes.



Preparation time:

20 minutes

Crockpot Pork Chops

Ingredients for this Crockpot Pork Chops Recipe

Four pork chops, (or pork steaks)
Two good sized potatoes, peeled and chopped
Two medium yams, (sweet potatoes), peeled and sliced
One chopped onion
75 gm dried cranberries
1 tsp mustard
2 tbsp brown sugar
3 tbsp red wine vinegar

Pork Chops Slow Cooker: Cooking Method

Put the potatoes in the slow cooker first, followed by the yams, onion and cranberries.
Lay the pork chops or pork steaks on top.
Add the red wine vinegar.
Dissolve the mustard and brown sugar in a little warm water and pour over the pork.
Add water to the just below the top of the vegetables.
Cook for eight hours on low or for four hours on high.

Tips for Crockpot Porkchops

Because this recipe contains sugar, pre-coat the slow cooker with oil or cooking spray to make cleaning up easier.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Pork Tips

Value cuts of pork to ask for are:
Head, or cheeks: pig's cheeks are excellent, very cheap, and easy to handle.
Collar or Neck End: Comes from the back of the neck and can be used for steaks, chops or a joint.
Feet or trotters: Unfashionable, but come out of a slow cooker tender and juicy.
Chump: From the hip of the animal. Sold as chops, steaks and small joints.
Hock: The upper part of foreleg. A cheap cut full of flavour.
Ribs: Slow cooker pork ribs are a very popular dish.
Shoulder: Cheap, richly flavoured and great in pork roast recipes for crockpot.

In a fridge, small pieces of pork or pork mince will keep for one or two days. Large joints will keep for as long as five days (Check the use by date).

Pork intended for freezing should be frozen as soon as possible and used within six months.

Remove packing, place pork on a covered plate and defrost in the fridge, allowing five hours for every pound (500 gms.) of meat.

Keep cooked pork in the fridge and use within two days.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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