The Key Steps People Miss For Juicy Slow Cooker Pork Chops - Tasting Table

"Part of the problem is that pork chops are notoriously easy to overcook and dry out. As delicious as they may be on the grill or breaded and fried, they still require some finesse. Even in a slow cooker, pork chops can dry out if they're not handled the right way, leaving you with tough, flavorless meat that does not make a pleasant meal."

"The first key to success with using a slow cooker is knowing the different kinds of pork chops. There are several different cuts of pork chop, which include rib chops, shoulder chops, porterhouse chops, and sirloin chops. You can also find boneless pork chops, which are typically made from ribs or loins. They are not a different cut since they have only been deboned."

"Just like various cuts of steak, the different pork chop cuts lend themselves to certain cooking methods. When you're working with a slow cooker, you want a thick-cut pork chop that has good fat and marbling. A shoulder chop, or blade chop as it is sometimes called, is your best bet. Sirloin can also work in a pinch. Slow cooking a boneless chop is not recommended, as cooking thin chops like a thick one is a classic pork chop mistake with this method."

"Brining a pork chop before cooking is a good idea for two reasons. The most obvious one is that you're adding flavor, which is never a bad thing, but it also infuses the chop with moisture and helps prevent it from drying out and overcooking on you. You can work with flavors and add different seasonings or go for a basic brine of salt and water. Whatever recipe you use, make sure you let the pork chops soak in the brine."

Pork chops easily overcook and dry out, and slow cookers can exacerbate that if chops are mishandled. Choose thick-cut chops with good fat and marbling—shoulder (blade) chops are ideal and sirloin can work; avoid thin or boneless chops for slow cooking. Brining adds flavor and infuses moisture, helping prevent drying and overcooking. Brine times can range from 30 minutes to 8 hours, with about four hours being a good target before slow cooking. Proper cut selection and brining are key to keeping slow-cooked pork chops juicy and flavorful.

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