ASIAN SLOW COOKER PORK CHOPS RECIPES

Steps:

• Place onions in a 5-qt. slow cooker. Mix garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add bay leaves., In a small bowl, mix hot water and honey; stir in soy sauce, vinegar and spices. Pour over pork. Cook, covered, on low for 4-5 hours or until meat is tender., Remove pork from slow cooker; keep warm. Discard bay leaves. Mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice., Coarsely shred pork into bite-sized pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions.

Steps:

• Brine your pork chops (optional). Brining seasons the meat throughout and provides some insurance against overcooking. Stir the salt and water together until the salt dissolves. (You can also warm the water in the microwave to make this easier, but wait for the water to cool to room temperature before continuing.) Place the chops in a shallow baking dish and pour the brine over them. The chops should be submerged; if not, make additional brine solution. Cover the dish and refrigerate for at least 15 minutes or up to 4 hours.
• Season with salt and pepper. If you brined your pork chops, rinse them under cool running water, then pat them dry with paper towels. If you didn't, just remove from their package and pat dry. Either way, season both sides with salt and pepper.
• Sear the chops (optional). Searing adds good flavor to the overall dish, but if you're in a rush, you can skip this step. If you do sear the meat, you can also quickly sauté the onions or other vegetables going into the dish and then deglaze the pan with the cooking liquid. Add an extra splash of the cooking liquid to the pot to compensate for the liquid that evaporated during deglazing.
• Add a layer of vegetables to the slow cooker. Scatter the vegetables or fruits you've chosen over the bottom of a 6-quart or larger slow cooker. They should form a single layer.
• Layer the chops on top. Place the chops on top of the vegetables. It's okay to overlap the chops slightly, but don't stack them on top of each other.
• Pour the cooking liquid over top. Pour the cooking liquid, or the liquid left from deglazing your pan, over the chops. If you sautéed any vegetables, tuck some of them below the chops and scatter the rest on top.
• Cook for 2 to 6 hours on LOW. Cover and cook on the LOW setting for 2 to 6 hours. At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone. (The first time you make slow cooker pork chops, check the chops every so often to see how they're cooking; after this first batch, you'll know exactly how much cooking time to plan for going forward to make your ideal pork chops.)
• Serve with the vegetables and cooking liquid. Serve the chops and vegetables straight from the slow cooker, or transfer everything to a serving dish. Spoon the cooking liquid over top of everything.