Smothered Pork Chops (Crockpot Recipe) - Kylee Cooks (2024)

FAQs

Why are my pork chops tough in the slow cooker? ›

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Since pork chops lack the fat of the cuts used for true pulled pork, chops cooked longer than two hours tend to taste a little chewy and dry despite the fact that they are fork-tender. To make up for it, spoon all that delicious cooking liquid over the chops to give them some extra moisture.

Yes, it's generally recommended to add some liquid when cooking pork in a slow cooker to prevent it from drying out and to help distribute flavors. You can use broth, wine, barbecue sauce, or even just water depending on the recipe you're following.

To cook moist pork chops, try brining them beforehand in a solution of water, salt, and sugar for at least 30 minutes. Then, sear them on high heat to lock in juices, and finish cooking them on lower heat until they reach an internal temperature of 145°F (63°C).

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time. This temperature is ideal for thicker chops (between 1 and 2 inches) as well as pan-seared chops, since the lower, slower baking ensures that the pork cooks all the way through.

For chops, we like to get our pan screaming hot...then take it down to medium. That first blast of heat helps get a good golden crust. But, if you keep it that high, the chop won't cook evenly through the middle. Medium heat helps keep the outer edges of the meat tender while the center reaches the perfect temperature.

The secret to tender pulled pork is to cook it slowly so that the meat is cooked through and moist. One way to do this is to use a slow cooker, which uses low temperatures. It can be done in 4-6 hours on high (still a relatively low temperature), but I'd suggest going for 8-10 hours on low.

Cover with the lid and cook, undisturbed, for 8 hours. Open the slow cooker and use a food thermometer to check the internal temperature of the pork shoulder. Make sure the pork reached a temperature of 145°F (63°C) and allow the pork to rest for 3 minutes to kill germs that could make you sick.

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that. And 10 hours later, this huge hunk of meat is tender and ready.

How long can you leave pork in a crockpot on low? ›

Slow cook the pork 14 to 16 hours.

Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon, 14 to 16 hours.

Slow Cooker Pork Tenderloin Ingredients

Water: A cup of water helps the pork tenderloin stay moist during cooking. Wine: Red wine lends complexity and enhances the flavor. Soy sauce: Soy sauce adds savory flavor. Garlic: Fresh garlic lends a bold flavor.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

Alternatively, you can put the overcooked meat into a slow cooker with a few cups of liquid. Make sure there is enough to cover it about halfway, but not enough to cover the liquid This is generally a great way to bring back steak from the brink of burning.

Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook.