Mexican Style Slow Cooker Pork Chops

IMG_8701This year my salsa was juicier than I liked, so I strained some of the liquids off and canned them as salsa juice, including just a bit of the salsa.  I used this juice for this recipe, but you could use regular salsa mixed with water or even straight salsa.

Pork Chops
– 1 cup CGF salsa juice poured into crockpot
– CGF pork chops arranged in bottom of crock pot
– Cook 4 – 4 1/2 hours on high
– Remove cooking juices with a baster if desired to make a gravy
– Sprinkle pork chops with cheddar cheese 10-15 minutes prior to serving, continuing to cook in crock pot

Served with:
Rice cooked in CGF salsa juice
CGF frozen corn
CGF canned green beans

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Braised Pork Chops – Jen Anhalt

This recipe and photo for our Crooked Gap Farm Iowa Chops was submitted by Jen Anhalt. Here’s what she had to say:

This is the recipe I used. My slight modifications were that I used a white onion instead of a red one, and I used a generous dash of dried thyme (instead of fresh) and then two sprigs of fresh rosemary (that was a delicious addition!)

Image

http://www.rachaelrayshow.com/…/braised-pork-chops/
INGREDIENTS
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 thick-cut (about an inch), bone-in, pork chops
  • Salt and pepper
  • 4 medium Yukon Gold potatoes, each cut into 6 wedges
  • 1 large red onion, peeled, root end trimmed but left intact, halved through the root, then each half cut into 6 wedges through the root (to help hold them together)
  • 2 Gala, Honeycrisp or Golden Delicious apples, cored and cut into 8 wedges
  • 5 sprigs fresh thyme
  • 1 cup cloudy apple cider (eyeball it)
  • 2 cups chicken stock (eyeball it)
  • 3 tablespoons real maple syrup or brown sugar
  • Juice of 1/2 lemon
  • Crusty bread, to serve alongside for mopping up sauce
PREPARATION

Place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the oil is heating up, season both sides of the pork chops with salt and pepper. Add the chops to the pot and brown on all sides. Remove the chops and reserve, loosely covered with foil.

Add the potatoes to the pan and cook, stirring occasionally, until golden brown, 4-5 minutes. Add the onions to the pan and cook until golden brown, 4-5 minutes.

Add the apples, thyme sprigs, apple cider, chicken stock and maple syrup to the pot, and bring up to a bubble.

Nestle the browned pork chops back into the pot, tucking them in amongst the onions and potatoes. Cover with a tight-fitting lid and let simmer until the chops are cooked through and potatoes are tender, 10-15 minutes.

Fish out the thyme stems and discard. Squeeze the juice of the lemon over the pot and give everything a quick stir.

Serve the pork chops topped with the veggies and pan sauce, with plenty of crusty bread and a salad alongside.