The process of using a slow cooker was to save time and effort but the recipes we use for them today are certainly more involved than the old dump, turn on, and run recipes created with their initial introduction to the home kitchen. First, we learned that searing the proteins prior to dumping and running produce a superior product. Also the number of ingredients used today, has increased as we realize our palettes require more depth of flavors. Long gone are the days when we toss the protein into the pot and drape a can of cream o’ crap on top and hope for the best! The quote: Variety is the Spice of Life definitely pertains here, the more tweaking we do to tried and true recipes the more satisfaction we gain, by making it our own.
The results of this simple tweak is that while the family is running around gathering breakfasts of cereal, pop-tarts, toasted frozen waffles etc. someone is searing chicken thighs to add to the crockpot for dinner 8 hours later. If that person is also scurrying around getting ready for work it presents two issues. Going to work in clothing that smells like a line cook and the grease splattered stove top that one might not want to deal with later after working all day.
Enter the broiler browning method. It still requires effort early in the a.m. but it does present a simpler method to be cleaned up. I first heard of the broiler searing method in a long ago chat regarding short ribs. The original poster described how she browned the seasoned short ribs under the broiler on foil lined sheet pans, turning to ensure all sides had some caramelized crusting, then transferring to the dutch oven to be braised for hours to ensure full tenderness.
I adopted that method for short ribs that I finished in a pressure cooker and slow cooker as well as the myriad of oven-braised in a dutch oven recipes. Over the years I’ve used it for stew meat, pot roasts, very typical meaty dishes. Recently, I’ve used it for boneless chicken thighs destined for the crockpot cacciatore and even a riff on Puttanesca Thighs! Of course, the possibilities are endless. Clean up involves rolling up the used foil and disposing!! Stovetop is spared another grease splattered clean up!
Today’s recipe uses this method for the pork chops and for the smothering veggies! The result will be some early in the day prep, many hours hands-off and bit of time on the finishing touches and side dish(es) at dinner time. All in all a great meal with minimal fuss and easy clean up. Another tip: Slow Cooker Liners! I bow to the inventor!
In the photos you can see the chops ready for the slow cooker and the softened, lightly charred veggies also ready to go.
Chef Jims Smothered Doublecut Pork Chops for Two
Recipe By: Chef Jim Servings: 2 Category: Slow Cooker Pork Chops
INGREDIENTS
- 2 large Doublecut bone-in pork chops
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon Penzey’s 33rd and Galena Spice Rub
- 1/2 cup ketchup
- 1/2 cup beef bone broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 1/2 teaspoons ground mustard
- 1 large onion — sliced 1/2 moons 1/4 in thick
- 1 large red bell pepper — sliced 1/4″ thick rounds
- 3 cloves garlic — minced
- 15 ounces canned pinto beans (optional) — drained and rinsed
DIRECTIONS
- Make sauce combining ketchup, broth, Worcestershire sauce, vinegar, brown sugar, salt, chili powder, and ground mustard.
- Place oven rack 4-5 inches below broiler. Place second rack 10 inches below top rack. Preheat broiler. Prepare 2 small sheet pans with aluminum foil.
- Pat pork chops dry with a paper towels then brush both sides of pork chops with 1 tablespoon olive oil, season with salt and spice rub. Place on prepared pan and place under broiler. Sear both sides of chops under the broiler for 3-4 minutes until lightly browned. place in slow cooker.
- Toss onions & pepper with remaining olive oil and spread out on second sheet pan sprinkle with minced garlic. When you place the chops under the broiler place onion mixture on lower rack in the oven beneath pork chops, this will start the softening process. After the chops are done move the onions to top rack and broil 1-2 minutes. You want the vegetables to soften and get a small amount of char on the edges so watch carefully. Place on top of chops in slow cooker.
- Add sauce to the slow cooker. Cover and cook on low for 6 hours, add beans (if using) and stir to combine. Turn slow cooker to high and cook one hour.
- Add sauce to the slow cooker. Cover and cook on low for 6 hours, add beans (if using) and stir to combine. Turn slow cooker to high and cook one hour.
Serve over white or brown basmati rice. Garnish with chopped parsley or cilantro and a dash of hot sauce. A green salad with a simple vinaigrette would be appropriate, too.
Enjoy!
Travels with a Culinary Artist 