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Crockpot Pork Chops: Italian Style #Foodie Friday

Crockpot Pork Chops: Italian Style: Simple Living and Eating


I made a great Pear Chestnut Soup for my French cooking group on Sunday and I was looking for a dish to go with it. I love pork with fruit, so I decided on pork chops. Originally I was going to make Pork Chops with Herb Butter, but I decided I wanted a chance to really tenderize the meat, so I came up with this slow cooker pork chop recipe. 

I used pork chops with the bone because I just listened to a NPR interview with a person from Amercian's Test Kitchen and she highly recommended using bones whenever possible for slow cooking because they add a lot of flavor.


Crockpot Pork Chops: Italian Style

by Diane Balch
simplelivingeating.com

preparation time: 20 minutes                            serves: 4

Ingredients:

4 bone in pork chops
about 1 tablespoon Extra Virgin Olive Oil (EVOO)
about 1 tablespoon Butter
2 cups of red wine 
2 cups of beef stock
2 cloves of minced garlic
2 teaspoons of ground oregano
salt and pepper
corn starch


Directions:

1) On high heat 1 tablespoon of EVOO and 1/2 tablespoon of butter in a cast iron skillet on high heat. When a drop of water will sizzle and evaporate quickly in the pan lower the heat a little and sear each side of the pork chops until light brown, about 3 minutes per side.

2) Make sure you have dried each side of the pork chops with a paper towel and sprinkled them with salt just before you put them in the skillet. Remember the objective is to sear not cook the meat.

3) While you are searing the meat whisk together in a large bowl: wine, stock, garlic and oregano. Add a generous amount of fresh ground pepper and salt too. 

4) Transfer chops to your slow cooker and cover them with the marinade. Cook on low for about 6 - 8 hours. Six hours is ideal. Try to submerge as much as the meat as you can in the marinade. If it doesn't cover all of the meat turn over the pieces every few hours.

5) When the meat is cooked. Remove it from the slow cooker and cover it while you transfer the sauce to a skillet. Bring the sauce to a boil and whisk in 1 tablespoon at a time of corn starch until the sauce thickens to a consistency that you like. It usually takes about one to two tablespoons of corn starch and about 3 minutes to get a thickened sauce that will make a good gravy.

Serve pork chops with mashed potatoes and a generous helping of gravy. 




Remember to visit and follow my co-host Adelina at Home Maid Simple to find out what blogger she is featuring this week!!!


Foodie Friday Features:


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From: Simply Fresh Dinners

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From: Life Love  and Sugar

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Wow, wow, wow: yes, you read the title right carmel macchiato and nutella all in one tasty cake!


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