Pork chops should be perfect in a slow cooker: tough cut of meat, slow, low heat to tenderize — a match made in kitchen heaven, right? Actually, no.
The problem is that pork-loin chops typically found in the supermarket meat case are just too lean to be slow-cooked. They come out dry and mealy, not tender and juicy as you might expect.
The solution is to use a very thick pork chop (at least 1 inch thick) and preferably with the bone, even though boneless does work.
You may have to ask the butcher to cut a few chops 1 inch thick. We've seen them ready to go at only a few stores, but if you have time to wait, stores gladly cut to order. And the wait is worth it for today's quick-and-easy glazed pork chops that simmer the day away to perfection. The glaze is just sweet enough with just the right kick from garlic and soy sauce to keep things interesting.
Slow cookers and the right kind of pork chop do indeed make a heavenly match.
Suggested Menu: Apricot-Glazed Pork Chops
Steamed green beans
Orzo with butter and Parmesan
French rolls
Apricot-Glazed
Pork Chops
Start to finish: 10 minutes prep, 6 to 8 hours unattended slow cooking
1/3 cup reduced-sodium soy sauce
1/2 cup apricot whole-fruit preserves
2 cloves fresh garlic, finely minced
3 tablespoons ketchup
4 1-inch or thicker pork-loin chops, preferably bone-in (see Cook's note)
Cook's note: It is more important that chops be at least 1 inch thick than a particular weight. The nutritional analysis is based on 6-ounce servings.
Spray the inside of a slow cooker with nonstick spray. In a small bowl, combine soy sauce, apricot preserves, garlic and ketchup. Stir to blend well.
Blot pork chops with paper towels, brush each side with sauce, and place in the bottom of slow cooker. If chops must stack in more than one layer to fit, coat first layer with additional sauce before adding remaining chops. Pour all remaining sauce over chops.
Cover and cook on low until meat is fork tender, 6 to 8 hours. Remove from the pot, and serve.
Yield: 4 servings
Approximate values per serving: 288 calories (23 percent from fat), 7 g fat (3 g saturated), 74 mg cholesterol, 28 g protein, 26 g carbohydrates, trace amount dietary fiber, 847 mg sodium.
Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com.
© Beverly Mills and Alicia Ross. Dist. by United Feature Syndicate Inc.