San Francisco Chops

I am frantically trying to share with you all of my slow cooker/soup recipes I have in queue before the weather turns warmer (which for some has probably already happened but for me, alas, it has not). I couldn’t let another minute slide before offering up this amazing slow cooker recipe for you to make.

Probably one of the best pork recipes I have for the slow cooker, the pork chops in question bathe in a simple, rich sauce that has an ending depth of flavor that belies the every day ingredients. Thanks to the quick cornstarch slurry in the final steps, the sauce becomes more like a glaze that envelopes the tender pork in a delicious, mouth-watering gravy.

What To ServeThese are perfect with this brown rice and a nice green veggie.

Please make this. And please, brown the pork chops before adding to the slow cooker. And please, don’t omit the red pepper flakes. You may reduce them to a pinch, but the dish needs them. And please try not to lick your plate when you are done eating.

Ok, I’m done with the pleases.

One Year Ago: Cheesy Garlic Bread
Two Years Ago: Toasted Orzo with Peas and Parmesan
Three Years Ago: Black and White Bean Dip

San Francisco Chops {Slow Cooker}

Yield: Serves 4-6

San Francisco Chops {Slow Cooker}

Note: you can use boneless or bone-in pork chops. I’ve used both and either way, the meat becomes so tender it is falling apart so you can fish out the bones, if you are using bone-in chops. Just make sure that the pork chops you use are on the thicker side – about an inch thick. The dish benefits from the quick browning of the pork chops and although I know some of you will roll your eyes at this step, you’ll be grateful for the depth of flavor it provides. Also, the red pepper flakes do not add spiciness, instead, they add a dimension of flavor the dish needs to come together. You can reduce the amount to a pinch but don’t omit completely.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 pork chops, about 1-inch thick
  • Salt and pepper for seasoning
  • 2 cloves garlic, finely minced
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Hot Cooked Rice, for serving

Directions

  1. In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
  2. Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
  3. Serve the tender chops over rice and garnish with green onions, if desired.
http://www.melskitchencafe.com/san-francisco-chops-slow-cooker/

Recipe Source: adapted from Jane Deere

101 Responses to San Francisco Chops {Slow Cooker}

  1. Kim in MD says:

    Browning the pork chops first is a “must”- brown food tastes good!

    This looks delicious, Melanie! I’m so excited that you are sharing your slow-cooker recipes. You know how I feel about turning my oven on in the summer heat! ;-)

  2. KarenC says:

    I love when I come across a recipe that not only sounds delicious and easy, but that I already have all the ingredients for in my pantry! It makes me do a little happy dance. :) I’m going to make these tomorrow.

  3. Michelle says:

    Oh yum! We’re not big pork chop people but I bet we would LOVE this!

  4. Teresa says:

    Hi Mel,
    I know this will be good. I have a similar recipe that uses round steak, peppers, onions and beef broth. It rocks over rice or lo mein noodles. You are so right about browning the meat first too, it really does add a richness to the dish. Can’t wait to try your pork version.

  5. This is a meal I AM going to be trying, STAT! Thank you so much!

  6. Kim says:

    Yum! Looks awesome. Adding it to next week’s menu. Thanks!

  7. Ruth says:

    Going to try these next week. I made your slow cooker stew last night and it was very yummy! Even my husband who is not a big stew lover liked it. I love the fact that both recipes use regular pantry ingredients, are low in sodium, and I don’t have to buy a lot of additional ingredients to make them work! Thanks & keep the slow cooker recipes coming – it’s still cold where I live too!

  8. Jocelyn says:

    Sounds wonderful. Keep the slow cooker and soup receipes coming please!!! I live in Idaho where the next season is mud season and sometime in late June it turns warm!

  9. Sarah says:

    Posted just in time for my meal planning/shopping trip day :) Making it on Sunday – I can’t wait! I’m going to try the brown rice recipe, too, and double it.

  10. I’m always on the hunt for good crockpot meals! YUM!

  11. […] San Francisco Chops ~ Mel’s Kitchen Cafe ( I feel like 90% of the recipes I bookmark have a brown sugar/soy sauce combination but I can’t help it! I have never tried it with pork though.) […]

  12. Carie says:

    I just found your blog. And I really can only say: Where have you been all my life?

    I am not an amazing cook, but I like to cook and your recipes/tastes/cooking style are all right up my alley. I made your “best” lasagna recipe and loved it. Can’t wait to try many many more.

  13. Coralie says:

    I LOVE to use my crockpot! A trick I came up with while in Arizona is to just plug in my crockpot on the deck outside when it’s hot and I still want to use it. No heat in the house and when its ready I just bring it in and serve it up!

  14. TrishInFL says:

    This sounds great and is something I think everyone would love! Thank you :-)

  15. Caresse says:

    Keep posting slow cooker recipes! I’m spending my first winter in Alaska, so spring’s still a ways off here! This looks so yummy!

  16. Solveig says:

    I have to agree with Carie, your blog is my “go to” place when I’m looking for a new/different recipe. Of all of the food blogs that I follow, the majority of the new recipes I have tried have been from your site. Haven’t tried one yet that I didn’t like. Keep up the good work!

  17. Chelsea says:

    I never buy pork chops and just had an inkling to buy them at the store today. I’m so excited to have a yummy use for them. I have become hooked on your blog lately. You just sound wonderful! Thanks for sharing.

  18. Heather says:

    We just finished eating this meal and it was wonderfully delicious! I didn’t have soy sauce on hand and used low sodium teriyaki instead, it has a bit of heat behind the sauce and was a bit much for my toddlers. Otherwise so good and it will be added to our rotations! Thank you! I served it with roasted potatoes and carrots, peas. It was an easy fuss free meal. Perfect for a busy mom like me!

  19. Heather says:

    Oh and I used boneless chops and they were so tender and moist. Thanks again!

  20. Mandy says:

    Another winner! I can’t wait to try this. I actually use my crockpot more in the summer because it doesn’t heat up my apartment as much as my stove…plus it saves on electricity :)

    Thanks so much for posting such delish and family friendly meals, I use a recipe from your blog at least once a week.

  21. Amanda says:

    This looks so good! I will definitely be trying it soon. Please bring on the slow cooker recipes! I have a 2 year old and 6 month old twins, so the slow cooker has been a life saver these days! I’ve loved all your recipes.

  22. JJ says:

    Bring it on with the slowcooker recipes! Softball season starts in 2 weeks and I DO NOT cook on game nights. In fact, I don’t think I even put the slowcooker away durning the season. LOL!

  23. Allyson says:

    We just finished this meal – YUM! It was a hit, I doubled it easily. Typically, I don’t love pork chops, but this is amazing….so tender, just the right amount of flavor. This will definitely be a repeat!

  24. Tami says:

    I made this today and we loved it. I made the brown rice too and it was the perfect combo. The meat didn’t have a lot of extra sauce so I might double the sauce next time because the kids like lots of sauce for their rice. Yummy. I love easy meals.

  25. grace says:

    this one seems worthy of some summer-crockpot usage! i don’t know what’s san francisco-esque about it, and i don’t care. :)

  26. Darci says:

    My sister in law and I love your blog. She had us over for dinner and made this. So good. Thanks for sharing all your recipes, please never stop.

  27. Can’t wait to try this one. YES, PLEASE keep the crock pot recipes coming!!

  28. nikki says:

    My kids are in the kitchen devouring this right now and loving it!! Another great recipe, I knew it would be. Thanks again Mel, keep em comin!!!

  29. Pauline says:

    WOW!!! I just made this tonight is it is, indeed, extraordinary! What a wonderful recipe. I will definitely double the “sauce” recipe though…..I would have preferred it a bit juicier. And that rice!!!! Holy smokes, just the best EVER!!! (I did the lemon/Parm/sugar/apple variation). This will definitely be showing up in this house on a regular basis! Thank you Thank you Thank you!!!

  30. Sonya says:

    I made this for tonight’s dinner and it was great. I did double the sauce as well as the amount of pork chops, so I could freeze it for a later date. I used my rice cooker for the rice and put a bag of frozen broccoli in the steamer bin. It was a perfect meal and very filling. Thanks again for sharing all your yummy recipes. You are the first place I look when menu planning.

  31. Love slow cooker recipes! This sounds so delicious!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  32. Ashlee says:

    This was so yummy!! I loved it! It was so easy to throw together in the morning, and I’m already getting excited about leftovers for lunch tomorrow!

  33. I made this tonight and it’s a total winner! My husband even loved it and he is rather picky…especially about things I make in the crock pot. The flavor was outstanding. And oh, the smell in our house today was so so wonderful. I served it over brown rice. And with some great crockpot carrots and broccoli. I forgot about adding the cornstarch as thickener at the end but it was fine without it.

    I just discovered your blog but I will be back :)

    I will probably put a link to this recipe on my blog in the next day or so.
    THANK YOU.

  34. Jen says:

    Made this for dinner tonight and it was a winner! Thanks for yet another great recipe. It smelled so good in the house today. Even my two picky boys tried it! I added the corn starch slurry and cooked it for an additional hour on low. The sauce turned out pretty thick. Perfect to serve over a bed of brown rice (like you suggested). Love, love, love your blog!!! Keep these great recipes coming.

  35. brandy anderson says:

    Loved, loved, loved this recipe….so simple and so wonderful!! Even my two year old asked for seconds and she seldom ever even eats firsts! Thanks so much for sharing!!

  36. melanie says:

    I just threw away $15 of pork chops…I cooked them in my crock pot on low per this recipe but checked them at the 5 hour mark….over-cooked and dry as a bone….hmmm….I used boneless center cut chops about 1/2 inch thick each. just a “beware” for anyone who might be using the same cut/thickness….

    • Mel says:

      Melanie – sorry this didn’t work out for you. I’ve always used pork chops at least 1-inch thick, per the recipe, and it sounds like the thinner pork chops may cook too quickly. Thanks for adding your review so others will know to look for the thicker chops.

  37. brandy anderson says:

    I actually added about 1-1 1/2 cups water…maybe thats why mine didn’t dry out

  38. Amy G says:

    I tried this recipe this last week. It was such a hit that I had to ration it out because the kids kept trying to sneak extras. I thought I had made twice as much as I needed, but I guess I should have make double that! I had to substitute stir fry sauce for the soy sauce because I was out of soy. I think it was a good substitution. The kids begged me to make it the next day for dinner! Thanks for the great recipe.

  39. Menu Mondays says:

    […] San Francisco pork chops (crockpot), garlic rice pilaf, green […]

  40. camie says:

    I tried this recipe last night and it was delicious! Everyone in my family (all 6 of us) really enjoyed it. I’m always looking for great slow cooker recipes!! Thanks.

  41. Callie says:

    after browning the meat this morning, i put my crockpot on WARM and went to work. (slaps forehead). surprisingly, after a day on warm and a couple hours on high it tasted delish. the meat was a bit dry (from not actually cooking) so i sliced it up in the sauce after i added the corn starch. i was glad i could save this one-i will be making it again! and in maine we are supposed to get snow tomorrow, so keep posting crock pot recipes!

  42. amanda says:

    Hi! I just wanted to say this is on my menu for this week. I love your site! I have a lot of your recipes on my to-try list. Thanks for posting such goodness!

  43. […] Asian Pork Chops adapted from Mel’s Kitchen Cafe […]

  44. […] Recipe from Mel’s Kitchen Cafe […]

  45. Heather says:

    Made this today. Flavor was good but the pork was definitely overcooked and dry. I admit I used chops that were less than an inch thick (mine were about 3/4 inch or so). I will try again and be sure to use chops that are at least an inch thick if not a little more. I buy large loins and slice it myself into chops. I’ll have to remember to slice some thick ones next time. If you have thinner chops on hand you can still use them just reduce the cooking time. Check them after a couple of hours and see where you’re at. **To attempt to salvage my own chops I have them soaking in the left over liquids. I know it won’t rehydrate them or anything but it might make them palatable.

  46. Ariane says:

    This recipe has become a houshold favorite, and I love not using a can to make a great meal in the crockpot. This one is a homeroom with the kidlets, thanks!

  47. Renee says:

    Mel–Thought I’d let you know that I made this tonight using my electric pressure cooker and it was met with rave reviews. I used 1″ pork loin chops and cooked them for 12 minutes on high pressure. They weren’t falling apart, but they were fork tender and very tasty! My husband loved them. Thanks again for sharing another great recipe.

  48. I made this for dinner and boy is it yummy! So moist and full of flavor. I didn’t have any boxes of chicken broth open and since it called for such a small amount I used apple cider instead. mmmmm

  49. Leigh says:

    Oh yes, this is so good! I ended up using a 2 lb. pork loin roast (cause that’s what I had in the freezer) and also added an onion that needed to be used, but it was still delicious. The pork was so tender and the sauce was perfect over rice. I think it was the quietest meal time we’ve had in awhile. The boys were too busy eating to argue :)

  50. rachelle says:

    just made this tonight, awesome! thanks so much served it with brown rice and steamed broccoli, i cooked it too long i think but it was still so yummy! thanks again!

  51. Ann Jovic says:

    Looks good can’t wait to try it ! :)

  52. Rachel says:

    So I’ve been following you for a little over a year now and my husband just commented the other night that in the last year or so my cooking has really improved! Yay, I’d take the credit, but it’s totally you and these amazing dishes. This one we love! Seriously I could eat the pork all by itself, so good! Thanks for the great recipes we love them.

  53. Chi Chi says:

    It’s in the crock pot at home now, I am at work. I wish I was home to smell the goodness that will be dinner. Cannot wait to try it!

  54. BONNIE says:

    This was my introduction to your recipe’s. I sent my husband to the store the other day to get pork chops (he’s not a fan, he usually has sausage instead). My kids and I enjoy fried pork chops and thin cut chops just do not work. So when he saw only thin ones he asked the butcher to cut some. I have to say they were beautiful, but just not for frying. They were 1 1/2 in. thick! The next day he came home with your S.F. chops recipe. I liked the idea but wanted to use wine instead of soy. I thought better of it and only added sliced onion that I sauteed with the garlic and mushrooms near the end. We served it over orzo with parsley and green onion.
    IT WAS AMAZING!!!! My husband enjoyed the meal and my kids 9 & 7 loved it! We had the leftovers for lunch the next day!

  55. Vicky says:

    I made this (again) last night. It’s a favorite at our house (at least with my husband and myself–I can’t get my 5-year-old to try it). While still delicious, my only problem has been that I only have regular soy sauce (not low-sodium), and it always comes out quite salty, even without salting the chops. I serve it with unsalted rice to try to balance it out. So if anyone manages to read this comment, know that low-sodium soy sauce is a must!

  56. samantha says:

    I Diddnt have age red peppers or the chicken broth. I also cut the recipe in half. I substituted the red peppers and used paprekia (sp) and used white wine instead of the chicken broth, cooking off the alcohol of corse! It isn’t done yet but smells so wonderful. Thank you

  57. AnnaG says:

    This is my husbands favorite dish ever! He said he would pay for it in a restaurant. My kids like it and they don’t even like pork chops.

  58. Jodi says:

    I tried this recipe for the first time last night and it was a HUGE hit. This was so incredibly easy and delicious it will surely become a regular meal for us.
    My husband said it was the best meal he’s had all year (and we cook and go out to nice restaurants alot)!

  59. Rachelle says:

    Loved this! I defiently will double the sauce, there was barely any, and I think i prefer it on the runnier side so maybe 1 tsp flour. Thanks though, the pork chops were so yummy!!

  60. Mary says:

    Tried this recipe out on Sunday and I’m still daydreaming about those pork chops.
    Thank you!
    Oh, and thanks to the contributors who commented on the thickness of their cuts of meat – it helped me refine the cooking time to perfection.
    More please!

  61. Annie says:

    I can’t even tell you how many times I’ve made these. We LOVE this recipe! It’s in the crockpot now! I usually double the sauce because we like to have a bit extra to pour on the rice (my husband loves extra), but otherwise I wouldn’t change a thing about this… It’s perfect!

  62. katz says:

    All the recipes I’ve read thru sound great, can’t wait to make several of them. One question, 50+ years ago when I learned to cook, I was taught not to season meat until after it had been browned. Your recipes say to season & then brown. Has that changed? I always say it is fun to learn & I enjoy trying new recipes.

  63. […] Squash LasagnaPho Bo (Vietnamese Beef Noodle Soup)Chicken and White Bean EnchiladasSlow Cooker San Francisco Pork Chops **Slow Cooker Beef Bourguignon **Pho Bo (Vietnamese Beef Noodle Soup)Teriyaki Chicken **Add […]

  64. Mel says:

    Hi Katz – yes, the general rule of thumb is that seasoning meat before browning gives the best flavor.

  65. Brandy says:

    Made these the other night and they were fantastic!! I quadrupled most the ingredients (minus the pork chops) to make more sauce. I also used Splenda brown sugar blend in place of regular brown sugar. I would advise against that as the aftertaste was terrible. Will be making these again in the next few weeks though as they were very very good!!

  66. […] and White Bean EnchiladasTeriyaki Chicken**Slow Cooker Beef Bourguignon**Butternut Squash LasagnaSan Francisco Chops****Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, […]

  67. […] some new recipes thanks to pinterest and my crock pot. i made this last night and added a dollop of greek yogurt to my dish for a little added zing. and i can’t […]

  68. Heidy says:

    YUM! We had these for dinner tonight and my husband inquired, “Can we have this for dinner again tomorrow night?!?” :) We love your recipes! Keep ‘em coming….

  69. Hailey says:

    I must point out that I usually do not comment on blogs, but after running to your website numerous times, I need to thank you! All of your recipes are great. We had these pork chops tonight and my husband loved them! I rarely eat pork chops, but this recipe will make an appearance on our meal plan alot. They were yummy! Thanks again!

  70. AprilG says:

    Just wondering what size crockpot you use for cooking these? Just checked them at about the 6 1/2 hour mark and my “sauce” is more like tar. Double checked the instructions. Can’t figure out where I went wrong lol.

  71. Melissa says:

    These were great and I don’t like pork chops! I have never had a recipe for them that they didn’t taste all dried out. This one was perfect – not dry at all! Thank you!

  72. Shana says:

    I had macaroni & cheese last night, it was great! Can’t wait to try this recipe tomorrow night, thanks!

  73. Aaron says:

    Thick chops… a must. Ours were 1″ plus.
    Double the sauce…. a must.
    Brown rice ….a must.
    I do not like pork chops and this was one of the best meals I have ever cooked.
    So glad I found this recipe and am sending to everyone i know.
    Steamed carrots with it and what a meal !!!
    Thank you so much for posting.

  74. Katie says:

    Mel, what a winner!! I made this today for some friends who have a new baby (and some for my husband and me!) and it was a complete success. Made it just as written and it turned out beautifully. All four of us loved it! I cut 1″ chops from a whole pork tenderloin – great way to save some money on boneless pork chops. Served with roasted broccoli and “Egg Noodles with Garlic and Herbs” from foodnetwork.com. I so appreciate all the time and effort you put in to making your recipes flawless. Each one of them works like a charm every time!

  75. Amelia M. says:

    Great recipe! My husband and I really enjoyed the pork chops. Thanks. :-)

  76. […] grandma’s babysitting Tuesday: grandma’s babysitting again Wednesday: San Francisco Chops, brown rice, green peas Thursday: Grilled Cheeseburger Wraps, oven-roasted potatoes, green beans […]

  77. […] San Francisco pork chops in the slow cooker (new!), leftover rice, […]

  78. Ali says:

    used this recipe for the base of my Asian stir fry over rice…mmm.

  79. Heather says:

    Hmm…I’m going to have to try this again. I used a large crockpot, followed the recipe to a T, and used pork chops that were at LEAST 1 inch thick. Except, I only cooked mine for 4.5 hours because I forgot to start it until later in the day. I did double the sauce as many here suggest. The pork was tough, burnt on the edges, and dry as a bone. Most of the sauce was caked onto the bottom of my crock pot and couldn’t be salvaged either. The flavor, I could tell, would be great, but unfortunately this recipe was just waaay too dry to be enjoyable. Very disappointed. My crock pot usually cooks things just fine, so I’m not sure what went wrong here. I’d like to try it again, but my advice to everyone here: keep a close eye on it to avoid overcooking!

  80. Jacqui says:

    Thank you! I made this yesterday and we loved it!

  81. Stacy W. says:

    Made this tonight. Wonderful! There were only two of us eating so I have leftovers for lunch tomorrow! Yay!

  82. Christine says:

    I made these for Sunday dinner and they were fantastic, gorgeous, full of flavor and smelled so good they had everyone melting before they even made it to the table. I went with the transfer-back-to-the-pan-for-extra-thickening option and had people scraping their plates to get every bit of it. I also went with the baked brown rice. It was good, but I think I’d prefer some sort of potato with this. Your buttery thyme peas were great as a side. It was a Mel’s Kitchen Café meal all the way! I love how I can count on your recipes to be good enough for guests even if I don’t try them ahead of time.

  83. Judy J says:

    Mel, I found your site by looking for brown rice cooking options. As a thank you for your recipes, may I ask if you are familiar with using potato starch as a thickening agent? To quote Jacques Pépin: “I often use a “pure starch” — generally potato starch or arrowroot — to finish a sauce and give it a bit of viscosity. If nothing else is available, you can substitute cornstarch, but it tends to make a sauce gooey and gelatinous. I prefer potato starch, which is made from steamed potatoes that are dried and ground. Potato starch is gluten-free and sometimes appears in baked goods, particularly Jewish-Passover specialties. Inexpensive and available in 1-pound packages, it can be found in the Kosher section of many supermarkets and in Asian specialty food shops (it is also used in Japanese cooking). Arrowroot, on the other hand, comes in very small containers and is very expensive. All of these starches are used in the same way: they are diluted with a little cold liquid — water, wine, or stock — and then stirred into a hot sauce. The starch thickens the sauce on contact and then it is usually brought to a boil.”
    My go-to is Bob’s Red Mill Potato Starch, available on Amazon, four 1-pound bags for a very reasonable price and excellent quality. I’ve entirely switched from cornstarch to potato start for all my savory thickening needs; the thickening texture doesn’t change at all during freezing or reheating.
    PS I was born in Little Fork, lived in the Falls (now in Indiana). How I miss the north woods. Please look out the window and enjoy them for me for a minute or two.
    Happy cooking, JJ

  84. Dana says:

    Freezable??

  85. I made these tonight and they were very good! I made them as written except I used cayenne instead of red pepper flakes, which is basically the same thing except they’re ground up. I converted it to a stove top method instead of a slow cooker because if I’m going to sear the pork in a skillet I’m going to cook it in the same skillet! I hate to wash extra pots and pan…lol! This was delicious! I’ll be blogging about it soon with a link back to your page! Thank you so much for sharing! =D

  86. ChefRoyardee says:

    Best Pork Chop recipe I have found!! Really delicious!!!

  87. Kathy says:

    After reading the wonderful comments on this recipe, I have decided to make these chops tomorrow for dinner. I have a question regarding setting the slower cooker on high for the last 30 minutes to thicken the sauce…is the slow cooker’s lid on or off?

  88. […] hit, so I was determined to find a few more slow cooker versions. I came across this version from Mel’s Kitchen Cafe, and after tweaking it just a bit, it was another success!! Full of flavor and tender, I highly […]

  89. Donna says:

    Would it ruin taste if I placed a few dried apples slices in crockpot?

  90. cait says:

    I ended up with pork jerky :( all the liquid cooked off and the pork was just tough and inedible – cooked on low for 7 hours

  91. sweetpea says:

    could some of those with failures say what type crockpot they’ve used? I would
    love to try these but have just become aware how important it is to use the right
    cooker for a recipe. I had from the library THE GREAT AMERICAN SLOW COOKER BOOK, and saw they break down a recipe 3 ways, depending on the cooker,
    from a small 2 to 3-quarter to a big 6 to 8 quart.

  92. Tam says:

    I’ve been making the recipe for a couple of years now, and I have to say, it’s one of my favorites. It stays on my menu board on Pinterest.

    This past weekend, I had a pork roast to cook, so I cooked it like this and it was amazing! I doubled the sauce and we had it with potatoes and broccoli. Very yummy!

  93. Pam says:

    This was the best pork I’ve ever had! Holy smokes, my husband and I licked our plates clean. Mel, you have made me such a great cook! Thank you so much! :)

  94. Debra says:

    I love reading and cooking your recipes. This is in my slow cooker as I type. Smells so good.

  95. Sheryl says:

    Made this last night. It was delicious… everyone loved it.
    I really enjoy this site Mel. I love cooking and searching out new recipes is one of my favorite past times. All your recipes look so good!!

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