Crockpot Moms Smothered Pork Chops

Time

Ingredients

Ingredients

1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 to 6 pork shoulder butt chops about 2 to 3 lbs.
2 tbsp. vegetable oil
2 onions, finely chopped
2 cloves garlic, minced
1/2 cup tomato based chili sauce
2 tbsp. cider vinegar
2 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
1 tsp. dry mustard

Instructions

1. On a plate, combine flour, salt and black pepper. Dredge pork in mixture, coating both sides.

2. In a nonstick skillet, heat oil over medium heat. Add pork, in batches, and brown on both sides. Transfer to slow cooker stoneware.

3. Add onions to pan, adding more oil if necessary, and cook, stirring until softened. Add garlic and cook, stirring, for 1 minutes. Stir in chili sauce, vinegar, brown sugar, Worcestershire sauce and mustard. Bring to a boil.

4. Pour sauce over pork. cover and cook on Low for 8 hours or on High for 4 hours, until meat is tender.

TIP: If using loin cut pork chops, make sure they are about 1 inch thick and reduce cooking time to 4 to 5 hours on Low or 2 to 2 1/2 hours on High.

VARIATION: Smothered Ribs: Substitute 3 1/2 to 4 lbs country-style ribs for the pork chops. Broil the ribs for 5 minutes per side, then place in slow cooker stoneware. Heat 1 tbsp. oil in skillet and proceed with Steps 3 and 4.

Serves 4 to 6.

MAKING AHEAD:

This dish can be partially prepared the night before it is cooked. Complete Step 3, heating 1 tbsp. oil in pan before softening onions. Cover and refrigerate overnight. The next morning, complete Steps 1, 2 and 4.

Feel free to vary the cut of pork you use in this recipe. The sauce is equally good on loin chops or country-style ribs (see Tip, below). Serve with plenty of hot mashed potatoes to soak up the sauce.

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