Slow Cooker Fall Pork Chops I Made It

Slow Cooker Fall Pork Chops

pointsevenout 9 years ago
Recipe by Robertg: Slow Cooker Fall Pork Chops/saved
Chops are a little dry but take a bite of squash with them for lubrication.
I used a pork loin, cut up to make boneless chops.
Didn't know acorn squash skins were edible. They are.
Squash rings are casualties when transferring to the plate. They all broke up except the ones nearest the end without a full hole cutout in the middle.
Added a pad of butter and brown sugar to the pic and for mothers benefit.
House smelled up at 4 1/2 hours crock time. Maybe I should have checked internal temp at that time. At the minimum 6 hours crock time the chops were 175F and rising quickly.
I did use a 7 1/2 quart crock pot.
Also rubbed in some S&P on the chops.
Have never used Kitchen Bouquet before. Hopefully it won't spend years standing in the pantry. It's shelf stable, so that's good.
Mother liked it.
Flag
pointsevenout 9 years ago said:

Author has the same recipe Autumn Pork Chops with the addition of salt, butter and brown sugar.
Saw it after a search for Kitchen Bouquet.

Flag
frankieanne 9 years ago said:

That looks like a great meal, pso. I love the melted butter in the middle of the squash. I didn't know you could eat acorn squash skin.
I have a bottle of Kitchen Bouquet, too. I think its probably 10 years old or more. I haven't used it in a long time. Maybe I should take a look at it.

Flag
mommyluvs2cook 9 years ago said:

That is too cool that the squash skin is edible! I never trust the times stated for chicken or pork on recipes. Seems to ALWAYS be too long. I don't have kitchen bouquet seasoning. Is it the same spices that would be in like a bouquet garni but dried?

Flag
pointsevenout 9 years ago said:

I'm learning the lesson the hard way even though I'm a proponent of checking the temp early. Kitchen Bouquet is a liquid. It has some spices but a lot of veggies on the ingredient label. It is more of a browning agent. It's cheap enough to buy and shelf stable which is a plus.
Maybe the steaming the squash skin gets in the crock makes it more delicate than baking in the oven.

Flag
sparow64 9 years ago said:

Thanks for sharing here pso. Robertg (Bob) has some good recipes. He was always so sweet in his comments and in checkin group. Passed away several years ago. This is good reminder to read through his recipe list again. Looks like the recipe would benefit from adding a little liquid in the beginning, like 1/4 c chicken stock or water. I haven't seen Kitchen Bouquet in years!! Michelle I've only seen it used to turn gravy brown. (Just a few drops).

Flag
mommyluvs2cook 9 years ago said:

I would have never thought of it being a liquid. Interesting!

Flag