Best Pork Chops With Star Anise Slow Cooked Recipes

CROCK POT PORK CHOPS (WITH GRAVY)

Steps:

• Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
• Remove pork, add soup and broth to the pan and whisk to release any brown bits in the bottom.
• Place mushrooms and onions in the bottom of the slow cooker. Top with pork and pour the soup mixture over the top.
• Cook on low for 7-8 hours or until pork is tender. Thicken sauce with a slurry (see notes) if desired. Serve over rice, potatoes or noodles.

SLOW COOKER BBQ PORK CHOPS

Steps:

• Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
• Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

PORK CHOPS WITH STAR ANISE, SLOW COOKED

Steps:

• Heat oil in a Dutch oven or heavy bottomed pot and brown chops.
• At the same time combine, stock, wine, soy, sugar, star anise, 5-spice, sambel, honey and garlic.
• Pour over the chops and bring to the boil.
• Then cover and cook very very slow for 1-1/4 hours until very tender, turning once or twice.
• Serve over boiled rice garnished with the coriander or green chopped onions.
• Steamed Asian greens on the side is nice.

SLOW COOKER PORK CHOPS

Steps:

• Layer the pork and onion in a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over all. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Serve the pork and sauce with the rice.

SMOTHERED PORK CHOPS

Steps:

• In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
• Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
• Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
• Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
• Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.