Chops Till You Drop Recipes

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CROCK POT CHOPS THAT WILL MAKE YOU EAT TIL YOU POP!



Crock Pot Chops That Will Make You Eat Til You Pop! image

These have to be, hands down, the BEST meal I have EVER made in a crock pot. I borrowed a friend's crock pot one weekend and made this for my honey. Low and behold, I got a crock pot for my next birthday along with a request for this recipe to be the first thing I made. I really wish I know where I got the recipe from because I would LOVE to give credit for it. I beg of you, do yourself a favor and try this. You will NOT regret it. Let me know what you think!!

Provided by Malriah

Categories     Stew

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 13

4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Salt and pepper pork chops if desired.
  • Add all ingredients except water and cornstarch to the crock pot.
  • Cook on low for 5 1/2 hours.
  • Mix cornstarch and water together and stir into crock pot.
  • Cook 30 minutes more.
  • Serve over rice.

MOM'S EASY PAN FRIED PORK CHOPS AND TOMATO GRAVY



Mom's Easy Pan Fried Pork Chops and Tomato Gravy image

Mom's Pork Chops and Tomato Gravy was called tomato soup pork chops. This recipe has evolved and is much more flavorful and no condensed soup! Tender pork chops in a rich, tomato sauce is a taste sensation!

Provided by Karin and Ken

Categories     Main Course

Number Of Ingredients 17

4 pork chops loin or center cut, bone or boneless, 1 inch thick
1 can (5.5-6 oz) tomato paste
1 cup chicken broth
8 slices bacon, diced
1 can (15 oz) tomato sauce
1/2 pound mushrooms
2 ribs celery
1 medium onion, diced
2 tablespoons garlic, minced (more or less to taste)
3 bay leaves
2 tablespoons thyme, dried (more or less to taste)
1 tablespoon paprika
1 tablespoon sugar, brown or white
salt
pepper
1/4 cup flour
1/4 cup oil (or less to taste)

Steps:

  • In a small bowl combine 1 teaspoon salt, 1 teaspoon pepper, paprika and sugar.
  • Dry pork chops with paper towels and rub spice mixture all over them. Set aside.
  • In a large skillet, over medium heat, cook bacon pieces until crisp. Remove bacon to drain on paper towel, without removing the fat from your skillet.
  • Depending on the amount of fat in your pan, remove some until you have enough fat to cook the pork chops in, 2-4 tablespoons approximately. We usually use some paper towel to soak some up, if necessary.
  • Increase your heat a little and cook each pork chop until brown on one side only, 5 minutes.
  • Remove pork chops from skillet and place on plate, browned side up. Wipe out your skillet if desired or necessary. We usually do.
  • Reduce heat back down to medium and add oil. Heat until oil is shimmering or a drop of water flicked in it dances.
  • Add mushrooms, onion, celery, and garlic and cook until tender, about 7 minutes.
  • Add flour and stir constantly for 2 minutes.
  • Add tomato paste and cook, continuing to stir for another 2 minutes.
  • Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon and bring to boil.
  • Place pork chops, browned side up, in your skillet.
  • Reduce heat to low, cover, and simmer for 20 minutes.
  • The timing will change depending on the size of your pork chops. Check to make sure your pork chops are cooked with a meat thermometer, about 150 degrees.
  • Remove chops from skillet and add salt and pepper to the gravy to taste.
  • Add more thyme, garlic, paprika if you desire.
  • Remove your bay leaves.
  • Serve gravy on top of your pork chops and some rice or mashed potatoes if you desire! Enjoy!

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