Pork chops are a delicious and relatively inexpensive cuts of meat that cook quickly and adapt to so many different flavors. What other meat combines as well with such diverse ingredients as cinnamon, apricots, or red chilies? (Not in the same recipe!)
Did you know that the pork you buy in your supermarket is more than 30% leaner than the pork sold 20 years ago? Because it is leaner, it adapts beautifully to crockpot cooking. And back then, your mother probably cooked pork to a crisp because of the threat of trichinosis. We know that this microscopic parasite is killed at 137 degrees F; cook your pork to an internal temperature of 155 degrees F (still slightly pink inside) and you will be perfectly safe.
Most of the pork you buy is cut from the loin, or the back of the pig. This meat is lean and tender. Other cuts include shoulder, leg, and side or belly. Whichever cut you purchase, make sure the meat is pink and firm, with even marbling (fat running through the meat). Smoked pork should be a darker pink or rose color, firm, with not much excess fat. I prefer boneless cuts of meat, simply because they cook more quickly. Crockpot recipes are identified in the recipe title. Enjoy!
Pork Chop Recipes
- Pork Chops with Avocado Melon Salad
- Crockpot Mexican Pork Stew
- Baked Stuffed Pork Chops
- Slow Cooker Easiest Pork Chops
- Crockpot Pork and Beans
- Pork Chops with Peach Salsa
- Pork Chops with Cheesy Hash Brown Potatoes
- Spicy Apple Pork Chops
- Grilled Pork Chops with Melon
- Crockpot Italian Pork Chops
- Southwest Pork Kabobs
- Pork Chops and Peppers
