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Old 01-31-2008, 01:37 PM   #11
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Thank you! I figured they were bone in, just checkin!
My food never turns out the same twice, I mess with stuff so much I forget what I did when I liked it!
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Old 01-31-2008, 07:26 PM   #12
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i almost always use bone-in when i can, for any dish, with any meat. you just get more flavor. as my mom always said, the meat next to the bone was the sweetest.


buckytom, I agree. When I buy pork ribs, to use with sauerkraut, I always get the ones with bones. The boneless get too dry.
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Old 10-25-2008, 09:14 AM   #13
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Oh, wow, two meals this week in the same thread!

I went to print out Drama Queen's Chourico Bean soup recipe to make for this week's lunches, when I found BT's crockpot recipe for pork chops. This morning, I just took some chops out of the freezer to do something with tomorrow night. Wa-la!

Thanks, everyone!

Lee
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Old 10-25-2008, 09:58 AM   #14
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qsis, i looked back over my recipe and while it works, i've made a few changes.

firstly, let the chops marinate in the rub for a few hours.

next, i'd brown the onions and garlic seperately, so as not to overcook/burn the garlic.

finally, i'm not that experienced with my slow cooker, so i'd probably not let it cook so long, unless you don't mind the chops falling apart somewhat.

lemme know how it goes if you make it. i have a bone-in loin end pork rib roast that is most likely going to be made this way on sunday.

eta: i'd also increase the amount of dried sausage (pepperoni, chorizo, etc.) depending on how much oomph you want from it.
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Old 10-25-2008, 10:50 AM   #15
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I did something similar to this a few days ago. I baked my chops instead of crockpot cooking. I sauteed the onions and apples after browning the chops, then deglazed with a little chicken stock.

I baked mine for an hour. I probably could have gotten away with 45 minutes. The apples were mush.

Have you thought about deglazing with stock, apple juice, or a mixture of both?

I just pulled some chops out the freezer. I'll get them going sometime this afternoon. If I do the onions and apples again, I'll saute those separately, and probably won't even throw them into the crockpot. I think I'll deglaze the skillet with half chicken / half beef stock (I've been making stock all week), and maybe throw in some apple juice.
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Old 10-25-2008, 11:06 AM   #16
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apple juice or stock is a great idea! you always have good suggestions. thanks allen.

yeah, the apples will be mush, and in a crock pot, so will the peppers. the onions have a way of disappearing but still being around, if ya know what i mean.

to me, the addition of pepperoni, chorizo, or any salty, dry-cured sausage makes the chops. well, that and the rub.

this is certainly no glamourous dish, not ready for primetime. it was a throw-together thing, using a lot of the ideas that i've learned here, and at (insert your site here, we'll talk)...
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Old 10-25-2008, 01:14 PM   #17
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Quote:
Originally Posted by QSis View Post
Oh, wow, two meals this week in the same thread!

I went to print out Drama Queen's Chourico Bean soup recipe to make for this week's lunches, when I found BT's crockpot recipe for pork chops. This morning, I just took some chops out of the freezer to do something with tomorrow night. Wa-la!

Thanks, everyone!

Lee
Oh for heaven's sakes, I DID post this before! There are two threads with BT's pork chops, so I couldn't find my first post when I went looking for it again.

Lee
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Old 10-25-2008, 08:31 PM   #18
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Sounds awesome. I love the idea of the pepperoni as a seasoning!
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Old 10-26-2008, 04:55 PM   #19
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Oh wow. Yum. This sounds fabulous !
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Old 10-26-2008, 06:13 PM   #20
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Well, I was "going" to make it, but, PeppA 86'ed the apple idea. I cheated, and sauteed some onions and mushrooms, seasoned with garlic, salt, pepper, fresh rosemary, dried sage, dried thyme, some homemade beef stock, and a large can of cream of mushroom soup. I should have used a small can, and not cooked the chops for so long. It was really, REALLY good, but the chops had started to fall apart.
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