Brown Ale Pork Chops In Slow Cooker 3-Ing. This savory trick was demonstrated to me by my uncle using only 3 ingredients. Get deliriously tender meat fit to your March dinners.
Servings: 4
Ingredients
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4 thick pork chops with bones (about 2 to 2½ pounds total)
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1 (1.5-ounce) packet dry onion soup mix.
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1 (12-ounce) bottle brown ale beer
Brown Ale Pork Chops: Directions
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Dry the pork chops using paper towels. This assists them to cook well and keeps additional moisture off the slow cooker.
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Place the pork chops with the bone still in them in the bottom of a 4- to 6-quart slow cooker in a single layer. It is all right to have a little over-lap, though, in order to get most of the meat in reach of the bottom, and that it may be sitting in the juices.
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Evenly sprinkle the dry onion soup mixture over the top sides of the pork chops, being careful not to pile it up on the sides so much as to cover the cooking liquid, as well.
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Gradually pour the brown ale over the pork chops, towards the edges to avoid washing off all the soup mix at the top. The sauce must rise no less than a half way up the sides of the chops; they will give forth a little more juice as they cook.
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Place the lid on the slow cooker and cook on LOW over a period of 6 to 8 hours or on HIGH over a period of 3 to 4 hours, until the pork chops are extremely tender and the meat is detaching itself off the bone. All slow cookers have a slightly different way of operating, and therefore begin to check earlier.
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When the chops are tender, it is essential to remove them using a wide spatula or tongs since they are very soft. Pour some of that dark brown ale and onion juices that have been cooked in the slow cooker over and sprinkle it shiny.
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To add a little more body to the sauce, transfer some of the cooking juices that are already hot to a small saucepan and boil over the stove between 5 and 10 minutes until it is slightly reduced and then pour it back over the pork chops in the slow cooker or on the table.
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Raise the pork chops to the table and place them in the savory amber juices in the slow cooker, and a liberally spooned amount of the brown ale reduction over each chop.
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