"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Slow Cookers
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-15-2018, 03:17 PM   #1
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Slow Cooker Pork Chops Question

I need to slow cook a lot of pork chops. Around 15-20. I think it will fit in my 8 Qt. but my question is, can I cook that many at once?
I have found lots of recipes for pork chops, but all call for one layer of chops in a slow cooker. Is it possible to cook that many ( 4 layers ) at one time?

__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-15-2018, 04:59 PM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Will you be braising them in a liquid?

Unless the chops are very fatty, as in loin end chops vs center cut rib chops, they will hecome very dry, so you'll need a sauce.

It can be done, but it would help to turn the layers at least 2 or 3 times.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 03-15-2018, 06:19 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,535
Fifteen to twenty pork chops in an 8 qt slow cooker? My opinion is you'll end up with a mess unless you have access to an 18 qt roaster oven such as a Nesco or the like.

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-15-2018, 07:21 PM   #4
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,062
Milford, I can't imagine cramming 15-20 raw pork chops in an 8 qt. slow cooker and expecting them to be tasty (let alone safe for consumption), no matter what cut they are.

Is there any particular reason why you can't cook them any other way? Even if it means several cooking cycles on sheet pans in the oven, then maybe using the crock pot to keep them warm? Remember, browning is flavor, and a crock pot can't do that.

Much more information needed here....
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-15-2018, 07:53 PM   #5
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Good point, Cheryl, about the raw chops. It didn't occur to me to mention that I would have quickly browned all of the chops first, either in a skillet or on a grill.

I don't think I've ever put raw meat in a slow cooker.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 03-15-2018, 09:49 PM   #6
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Sorry. For me its a given. The chops, along with all meat I put in a slow cooker, would be fried first.

Don't plan on buying an 18 Qt. roaster just for one recipe.

It will be cooking in a liquid/sauce.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-15-2018, 09:56 PM   #7
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,535
Is there some reason you need to use a crockpot Milford? You could brown your chops, then sauce them and use a covered roaster pan in the oven with lots better results. If you don't have a roaster pan, you could use one of the disposable foil pans and cover it with foil. There's nothing you can't do in an oven that you can do in a crock pot.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-16-2018, 07:32 AM   #8
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Quote:
Originally Posted by Kayelle View Post
Is there some reason you need to use a crockpot Milford?
Mabe for the same reason you keep pushing that roaster.

I like crockpots! I own 5 crockpots and am looking into getting a 10 Qt. that Hamilton Beech just came out with.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-16-2018, 07:38 AM   #9
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Quote:
Originally Posted by milford View Post
Mabe for the same reason you keep pushing that roaster.

I like crockpots! I own 5 crockpots and am looking into getting a 10 Qt. that Hamilton Beech just came out with.
Hmmm..she's just trying to help you get the best results. The thought of pork chops floating in warm liquid for 8 hours.....
Rocklobster is offline   Reply With Quote
Old 03-16-2018, 09:53 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Quote:
Originally Posted by Rocklobster View Post
The thought of pork chops floating in warm liquid for 8 hours.....

Lol, well, now that ypu put it that way...

Actually, when I can get a cheap, fatty loin end pork roast, I do it in the slow cooker. I brown the well seasoned roast on all sides in a skillet, then sweat some onions and garlic in the same skillet, and deglaze with white wine. The onions are put in the slow cooker along with the deglazing liquid, a little stock, some quartered apples, chunks of carrots, and fresh thyme. I've also added quartered fennel too, but not everyone like fresh fennel.

The browned roast is then put on top of the veggies (bone side down) so it's mostly held out of the liquid.

The apples break down a bit after 3 or 4 hours, so they end up being part of the gravy. The veggies are removed and served on the side, and the remaining liquid is reduced and finished with a good chunk of butter.

I guess this can be done with leaner pork chops, but you'll definitely need the gravy.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 03-16-2018, 11:27 AM   #11
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,107
Id be very worried about food safety with all that meat held in the danger zone for so long.

This is definitely a job for the oven, IMO
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-16-2018, 11:46 AM   #12
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Quote:
Originally Posted by milford View Post
Mabe for the same reason you keep pushing that roaster.

I like crockpots! I own 5 crockpots and am looking into getting a 10 Qt. that Hamilton Beech just came out with.
If you already have that many and are really firm about doing it in the slow cooker, why not break the dish down between 2 or 3 pots?
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-16-2018, 12:21 PM   #13
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,535
^ exactly!!

Plug those five crockpot in and have at it with those 20 chops.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-16-2018, 12:25 PM   #14
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Quote:
Originally Posted by jennyema View Post
Id be very worried about food safety with all that meat held in the danger zone for so long.

This is definitely a job for the oven, IMO
That's a good point. People cook 4 - 5 lb. roasts in a slow cooker, and I wonder how much difference there is between chops and a solid piece of meat. Intuitively, I would think that unless they are tightly stacked, the chops would come up to temperature in less time. Browning the chops first would help a bit, as would cooking on high for the first hour or two.

I've always wondered about how long meat is in the danger zone for things like big roasts or turkeys. How about roasting entire pigs?
tenspeed is offline   Reply With Quote
Old 03-16-2018, 05:21 PM   #15
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
I've only used used my slow cooker on high, and I think the longest time was 4 hours.

But no one has gotten sick nor died yet, so there's that.

Outside of the falling sky, have there ever been reports of people getting food poisoning from slow cookers? They've been around quite a long time now.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 03-17-2018, 11:01 AM   #16
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,283
I refuse to ruin perfectly good chops. Broil, fry or grill to medium.
Like a slightly overcooked steak.
Roll_Bones is online now   Reply With Quote
Reply

Tags
cook, pork, pork chops, slow cooker

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.