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Crockpot Barbecue Pork Chops

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Crockpot Barbecue Pork Chops | Recipe on www.bxtchesbeblogging.com

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.

Crockpot Barbecue Pork Chops

Yummy, Yummy. . .Get this in your tummy! Let this go all day and get ready for fall apart pork chops in a tangy, delicious barbecue sauce.

  • 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

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  1. Season pork chops (both sides) with salt and pepper.
  2. In a large skillet, heat oil over medium high heat.
  3. Once oil is heated, place chops in skillet, just browning on both sides (you’re not trying to cook all the way through).
  4. Once out of the skillet, place the chops on a towel lined tray. Let’s get the sauce ready. . .

In a large bowl mix

  1. Tomatoes
  2. Ketchup
  3. Worcestershire Sauce
  4. Mustard
  5. Salt
  6. Mix Well
  7. 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.

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    Crockpot Spinach & Artichoke Dip

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    Crockpot Spinach & Artichoke Dip | Recipe on www.bxtchesbeblogging.com

     

    Spinach and Artichoke Dip Tag

    This is really a great party food. While I do think that the Crock Pot is becoming more of a “What can I throw in and forget about it”, this is a recipe that spotlights that idea. Which, when you’re trying to get things ready for a party, is the type of food you’re going for. As much as I would like to prepare what I can the day before, I’m really not that organized. So if a recipe presents itself to be easily thrown together and I feel is going to be a hit, then I’m going for it.

    With a lot of recipes, they are inspired from one site that was inspired from another. I’m just going to link you to where I got this recipe from and let you track it backwards if you please.

    As always, read through the entire recipe and all of the notes before starting.

    I found this recipe here

     

    Yield: 8 servings

    Crockpot Spinach & Artichoke Dip

    Crockpot Spinach & Artichoke Dip | Recipe on www.bxtchesbeblogging.com
    Prep Time: 5 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 5 minutes

    Ingredients

    • (2) 14 ounce can artichoke hearts, drained and chopped
    • (1) 10 ounce package frozen spinach, thawed and squeezed dry
    • 1 cup sour cream
    • 1 small onion, diced
    • 2 cloves garlic (crushed) OR 1/2 tablespoon minced garlic
    • 3/4 cup shredded parmesan cheese
    • 3/4 cup milk
    • 1/4 cup crumbled feta cheese
    • 1/3 cup mayonnaise
    • 1 tablespoon red wine vinegar
    • 8 ounces cream cheese (cubed)
    • pepper to taste

    Instructions

    1. In the crockpot combine: artichokes, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar.
    2. Add pepper (to taste) and stir until well combined.
    3. Top with cubed cream cheese.
    4. Cover and cook on low for approx. 2 hours.

    Notes

    Wait to add any necessary salt until you're able to taste final dish. The ingredients add some salt and you don't want to overdue it.

    Just a tip: Check your local warehouse stores (Costco/Sam's), you may be able to find the artichokes much cheaper.

    Serve with sliced french bread, crackers, tortilla chips, or if you're really have no self-control, eat it by itself.

    This held up really well for us. But if you're party is going to go on for hours, you may want to up the milk a bit, especially if you are serving it straight from the Crock Pot.

    Nutrition information is just a guide and should be used as such.

    Category: Appetizers and Party Food

     

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    Crockpot Spinach & Artichoke Dip

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