Good Lord, this BXTCH loves a crockpot. Well, we do live in Texas, which on our best days must reach the level of heat that Hell experiences. Okay, maybe not quite that hot, but trust, it’s close. Which is why there is love for the crockpot.
I actually haven’t made these pork chops in years and usually I throw these bad boys in the oven, but HEAT + OVEN = HELL NO! So, I decided to go ahead and utilize the good ole crockpot. And my good gracious, they turned out fantastic.
Now, I’m all about giving credit where it is certainly due and I should give a big thank you to Paula Deen, after all, this is her recipe. I can’t find the recipe on-line, I happened to get it from a Paula Deen cookbook. The Lady & Sons Savannah Country Cookbook (page 51).
Remember to read through the recipe and all notes before you even plug in that crockpot.
- 8 Pork Chops
- Salt and Pepper
- 2 TBSP vegetable oil
- 28 ounce can peeled crushed tomatoes
- 1 cup ketchup
- 1/2 cup brown sugar
- 4 TBSP worcestershire sauce
- 4 TBSP prepared mustard
- 1 tsp salt
- Season pork chops (both sides) with salt and pepper.
- In a large skillet, heat oil over medium high heat.
- Once oil is heated, place chops in skillet, just browning on both sides (you're not trying to cook all the way through).
- Once out of the skillet, place the chops on a towel lined tray. Let's get the sauce ready. . .
- Worcestershire Sauce
- Mix Well
- Layer pork chops in crockpot, ladling sauce in between each layer (see notes below). Once all chops are in pot, top with remaining sauce. Set your crockpot to HIGH FOR 4 HOURS OR LOW FOR 8 HOURS
- For this particular recipe/test, I used the center cut, bone-in pork chops. Since I'm not the boss of you, feel free to use what every sort of pork chop that wets your whistle.
- I think that the sauce here is fantastic, but I'm also pretty sure that if you wanted to use just regular ole barbecue sauce, it would work just as wonderfully.
- In my particular crockpot, I was able to layer these by 3's. So, 3 on the bottom, then sauce, then 3 more, then sauce, last 2, rest of sauce. The whole idea is to make sure that there is sauce in between the pork chops.
- When seasoning, I did say to use just salt and pepper, but really use any seasoning that makes your mouth water. For me personally, I just use salt/pepper/garlic powder.
- This recipe can easily be cut in half or even doubled. A little math and you're good to go.