Slow Cooker Pork Chops with Guinness and Sautéed Escarole Recipe
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Molly Aronica
Slow Cooker Pork Chops with Guinness and Sauteed Escarole
Believe it or not, I only recently started eating pork (I'm pretty sure that admitting to this may be sacreligious among foodies) due to my childhood aversion to the pig pen at a local farm in Stamford, Conn. Over a bed a garlicky escarole, with the earthiness of the Guinness and mushrooms, boneless pork chops are in their element.
Click here to see Recipe SWAT Team: Pork Chops
Ingredients
For the pork chops:
- 4 boneless pork chops, about 1 ½ pounds
- Salt and pepper
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 pint Guinness stout
- ½ pound mushrooms, quartered
- 2 medium baking potatoes, cut lengthwise and sliced into 1-inch-wide wedges
- 2 cups water
For the escarole:
- 1 large head of escarole
- 2 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt, to taste
- Crushed red pepper flakes
Tools:
Slow Cooker
Directions
For the pork chops:
Season both sides of the pork chops liberally with salt and pepper, set aside. Meanwhile, melt butter in a large skillet over medium heat, then add the pork chops to sear (about 2 minutes on each side, just until browned). Remove chops from the skillet and set aside. Add onions to the pan and sauté until soft and translucent, about 5-7 minutes. Then season with salt and pepper before adding the Guinness. When the beer begins to simmer, add the mushrooms and cook for 2 more minutes.
Add the potatoes in a layer at the bottom of the slow cooker and season with salt and pepper. Pour the mixture of mushrooms, onions, and Guinness on top of the potatoes, followed by the pork chops and two cups of water. Place the slow cooker on low for three hours.
For the escarole:
Rinse the escarole to get rid any dirt or grit and remove the core. Roughly chop or tear the leaves into bite-sized pieces. Boil one quart of salted water in a medium pot over high heat. Add the escarole and cook for 6-8 minutes, then transfer to a colander to drain. To the same pot, sauté the garlic cloves in the oil until lightly toasted. Return the escarole to the pot and cook until just combined. Serve immediately with the pork chops.
Slow-Cooked Pork Shoulder with Braised White Beans
Pork and beans—a match made in heaven. Coco nano beans from Tuscany are perfect for this recipe because of their creamy texture, but they're only found in speciality food stores you can use cannellini instead.
Slow Cooker Asian Garlic Pork Chops
Are you looking for a simple, fuss-free crockpot pork chop recipes? Then, look no further than this EASY Asian inspired pork chop recipe.
Boneless pork chops (you can use bone-in if you want too) are simmered away in the slow cooker in a simple Asian style sweet and sour sauce that is jam packed with 6 cloves worth of garlic.
If you are a garlic lover…use more garlic.
Go ahead you won’t be disapointed.
The pork chops come out so tender and juicy and everyone in your family is going to love them!
Serve these pork chops with some cooked brown rice and a quick stir fry of Asian style veggies on the side and this dinner will be a huge hit with your family too!
Crock-Pot Easy Italian Pork Chops
I’ve been making quite a few pork recipes lately and this time Crock-Pot Easy Italian Pork Chops is what I came up with. Currently at my house it’s mission “use up all the frozen meat in the freezer” before Thanksgiving gets here and I need to store a turkey. So I’m not planning ahead like I normally do. I’m pulling out the meat, letting it thaw and then trying to figure out what I can come up with, with the ingredients I have on hand. It’s a fun game.
I’ve got an excess of Italian salad dressing that needs to be used, and I hadn’t used it in the crock for quite a while, so I decided to incorporate it into the recipe. I paired it with some bread crumbs and onions and we had a recipe.
Yes it’s that easy. It was absolutely delicious. We didn’t need any extra salt or pepper and I know when my kids come home the next day from school and are fighting on who gets to eat the leftovers from the night before, that it’s a winner!
Pork Chop Dishes
Sweet and sticky? Bold and spicy? Tangy and citrusy? If your family likes pork chops, they'll love one of our recipes for pork chop dishes, whatever the season! Some are recipes for the grill, but we've got stovetop and oven recipes, too. Some of our pork chop dishes are served with stuffing or salsa, some are breaded, others are added to sandwiches and wraps. And don't forget to stop by our tutorial on how to cook pork chops to make the most out of our pork chop dishes collection.
Sweet and sticky? Bold and spicy? Tangy and citrusy? If your family likes pork chops, they'll love one of our recipes for pork chop dishes, whatever the season! Some are recipes for the grill, but we've got stovetop and oven recipes, too. Some of our pork chop dishes are served with stuffing or salsa, some are breaded, others are added to sandwiches and wraps. And don't forget to stop by our tutorial on how to cook pork chops to make the most out of our pork chop dishes collection.
Recipe Summary
- 1 pinch steak seasoning, or to taste
- 1 pinch garlic salt, or to taste
- 1 pinch ground black pepper, or to taste
- 1 pinch chili powder, or to taste
- 1 (4 pound) package boneless country-style pork ribs
- 1 cup barbecue sauce
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ cup teriyaki sauce
- ¼ cup orange juice
- 2 dashes hot pepper sauce, or to taste
Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover the ribs all the way.
1. Opt for Thick-Cut Bone-In Pork Chops
Thin-cut pork chops won't sear properly in the time it takes to cook them through. So while boneless, thin-cut pork chops are great for dishes like schnitzel or tonkatsu—recipes that call for breading and frying the chop—for a pan-seared chop you'll want to buy something that is at least one-inch-thick (we prefer center-cut rib chops), but no larger than two inches.
With regard to bone-in vs. boneless, the time saved cooking a boneless chop is minimal compared to the flavor and cooking insurance a bone-in chop provides (meaning: you'll be less likely to overcook a bone-in chop). Also, you can save those bones to make pork stock, which can be used any way you like to use chicken or beef stock.
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Recipe Summary
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 4 boneless pork chops, 1/2-inch thick
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup beer
- 2 tablespoons red wine vinegar
- 2 tablespoons stone ground mustard
- 2 tablespoons brown sugar
- 2 tablespoons finely chopped fresh rosemary
Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.
Creamy Slow Cooked Pork Casserole
Creamy Slow Cooked Pork Casserole - perfect comfort food!
This is my kind of Friday night dinner when it's been raining and miserable all day and you just want something really tasty to warm you up from the inside.
I'd contentedly scoff every bit of this dish, but that sauce over mashed potatoes? Yes, I could eat that for the rest of my life and not get bored.
The meat is browned and then slow cooked with stock and cider until lovely and tender. I like to chuck a few veggies in - just to make it a little bit healthier, and then it's served on creamy mashed potatoes, and finished off with crispy fried bacon lardons or pancetta.
Sometimes referred to as Somerset Pork casserole (this is generally made using a dry Somerset cider, and with the addition of apples in the sauce) or Normandy Pork (made using french cider or brandy, apples, crème fraîche and bacon lardons, sometimes dijon mustard too), I like to pick a few flavours from both. So for me it's:
- Dry cider (alcoholic version)
- Cream rather than crème fraîche (sometimes crème fraîche can split, so I prefer to use cream - make sure it's double/heavy cream though - the higher the fat content, the less likely it is to split.)
- Crispy bacon lardons - Often these are crisped up, then cooked in the casserole with the pork, but I prefer to sprinkle them on at the end so they retain all the crispy saltiness.
- I sometimes make it with apple slices. If you do, just add them for the last 15-20 minutes of cooking so they don't go mushy.
This Creamy Slow Cooked Pork Casserole is a really good meal to make ahead and then reheat later. It's also great when you're cooking for lots of people - a large batch that everyone can spoon out onto their plates is ideal. Plus it's easily made gluten free too.
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