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Southern Living

Slow-Cooker Pork Chops Recipe

Southern Living Staff
Updated
Slow-cooking makes for a tender, not-one-bit-dry fillet. Use a fattier variety of salmon like king (Chinook) or Atlantic. Ask the fishmonger for the thickest piece. The parchment paper lining lets you poach and remove the whole fillet. An aromatic lemongrass blend flavors the salmon while elevating it for even cooking. While salmon might not be native to our warm Gulf waters, we have lots of Southern ways to cook up this cool-water dwelling fish. We use these delicious slow-cooked salmon fillets in recipes perfect for weeknight dinners and lunches. Our Teriyaki Salmon Bowls with Crispy Brussels Sprouts are filled with hearty brown rice (couscous or quick cooking farro are both delicious and healthy substitutes for brown rice), glazed salmon, and veggies. Our Salmon Bagel Sandwich gives a zesty spin to your usual lox. And, finally, our Citrus-Salmon Salad makes for a filling, good-for-you lunch option any day. We guarantee you won’t run out of mouthwatering ways to use this healthy protein. When it comes to busy weeknight dinners, quick and easy is the name of the game; and this salmon will help you get there.

Yields: Serves 4

Active time: 25 minutes

Total time: 5 hours 55 minutes

Ingredients

  • 4 cups warm water

  • 1/3 cup granulated sugar

  • 2 teaspoons mustard seeds

  • 1 bay leaf

  • 1/3 cup plus 1 1?2 tsp. kosher salt, divided

  • 2 (1-inch-thick) bone-in pork shoulder blade chops (about 3 1?4 lb. total)

  • 3/4 teaspoon black pepper

  • 2 tablespoons canola oil

  • 2 medium-size yellow onions (about 1 lb.), sliced (about 4 cups)

  • 1/2 cup apple cider

  • 1/4 cup chicken broth

  • 1 tablespoon coarse-grain mustard

Directions

  1. Combine first 4 ingredients and 1?3 cup of the salt in a large bowl; whisk until salt and sugar dissolve. Add pork chops, submerging completely; cover and chill 1 1?2 hours. Remove from brine; discard brine. Pat dry, and sprinkle with pepper and remaining 1 1?2 teaspoons salt.

  2. Heat oil in a large skillet over medium-high. Cook pork chops until browned, 3 to 4 minutes per side. Remove from skillet. Add onions; cook, stirring occasionally, until softened, about 6 minutes. Add apple cider. Cook until reduced slightly, 2 minutes. Transfer onion mixture to a 6-quart slow cooker; stir in broth and mustard. Place pork chops on top of onion mixture. Cover; cook on LOW until pork is tender, 4 hours.

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