Whoa! Hello. It’s been a while. Life got out of control. Like, way out of control. Let’s see, the highlights: we moved into a new home, had a real life throw down with Comcast and haven’t had internet for 2 weeks, had no running water for 3 days, my husband totaled his car and we’ve now been given 7 days to find a new one. How did I cope? I peaced out to Miami for the weekend. Cuz I’m responsible and I deal with my problems.
I feel like an absolute lunatic and no, I haven’t gotten my shit together yet, but I’m getting there and I needed to get into the kitchen and make some pork. And while I was making pork I thought gee, I need to share this pork with my friends.
Speaking of pork, something that actually didn’t suck since we last hung out – spending 3 days in Napa with the National Pork Board. It was gorgeous and there was pork and there was wine and what else could you want in life?
I’m now actually realizing that this is my first pork recipe on the site, which is sad. Time to pump up the pork. Because one thing that I learned while hangin with pork peeps for a few days is that pork is way more versatile than we give it credit for. And to make things easier for us consumers, they’re actually changing the name of pork products to reflect beef products so we can better understand the cuts. THANK GOD. I swear, I never have any idea how to decipher between the 25 different types of pork chops. I JUST WANT A PORK CHOP – right?! So, now a “Rib Chop Center” [wtf?] is a Pork Rib-Eye Chop. It’s the same as a rib-eye cut on a steak, but it’s pork. Just genius.
By the way, the Pork Board is in no way, shape or form compensating me for talking up swine. I actually really love pork. I often like to choose pork over beef at restaurants if I’m unsure of the meat source, because unlike cows, pigs are always hormone free. Beef hormones sort of makes me wanna vom.
Pork doesn’t win in popularity contests against beef or chicken, but it’s damn good and easier to cook than you think. Like the recipe I’m sharing today which is total no-brainer, especially if you make the “I don’t have time for this” version.
This is a great recipe that requires almost zero prep time. It’s one of my husband’s favorite dinners that I make and he’s a tough critic. I’m going to give you two versions, the original recipe and the “I don’t have time for this” recipe. The “I don’t have time for this” recipe requires no more than a minute or two of prep in the morning before work and BOOM you’ve got dinner when you get home. The original recipe requires about 15 minutes in the morning. Trust me, they’re both great.
In my original recipe, I sear the chops before adding them to the slow cooker. This really locks in moisture and will result in a juicier chop. Prepare for these babies to fall apart when you go to eat them.
- 4 large bone-in pork chops
- 1 Tbsp expeller pressed canola oil
- 1 onion, sliced thin
- 1 can of sauerkraut
- 4 strips of bacon
- 2-3 cups of water or low-sodium beef broth
- Sprinkle salt and pepper on each side of the chops.
- Heat a cast iron pan or skillet til it's smokin hot, add oil, then add the pork chops. You will likely need to cook the chops 2 at a time.
- Sear the meat, cooking for 3 minutes on each side.
- While the meat is cooking, slice the onion and layer on the bottom of the slow cooker.
- Lay chops on top of onions, layer bacon over chops, then pour the kraut over all of the pork.
- Add enough water or beef broth so that the liquid covers half of the pork chops.
- Cook on low for 6-7 hours.
Double the recipe if it fits in your slow cooker. Put have the recipe in a freezer bag and freeze!
- 1 onion, thinly sliced [optional, depending on time]
- 4 large pork loin chops, bone in
- 4 slices of bacon
- 1 can of sauerkraut
- Water or low-sodium beef broth
- If using the onion, layer on the bottom of the slow cooker.
- Sprinkle salt and pepper on each side of the chops and layer on top of the onion.
- Layer bacon over chops, then pour the kraut over all of the pork.
- Add enough water or beef brother so that the liquid covers half of the pork chops.
- Cook on low for 6-7 hours. Going 8-9 hours is totally fine, but add about ½ cup more water or broth.