Slow Cooker Bourbon Pork Chops 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.

BOURBON BARBECUED PORK CHOPS

Steps:

• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill.
• Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes.
• Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.

MAPLE BOURBON PORK CHOPS

Steps:

• Heat the oil in a large skillet over high heat.
• Sprinkle the salt and pepper evenly over the pork chops and add to the skillet.
• Brown the chops on both sides, adding a few at a time, being careful not to crowd the pan, and transfer to the insert of a 5- to 7-quart slow cooker.
• Melt the butter in the skillet over med-high heat.
• Add the onions and sauté until they begin to soften, about 5 minutes.
• Add the remaining ingredients and scrape up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker.
• Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
• Skim off any fat from the top of the sauce.
• Serve from the cooker set on warm.