Pork chops with mushroom sauce

This isn't homemade, but it's awesome anyway.


1 pack of pork chops (we use boneless, 9 in each pack)
3 cans cream of mushroom soup

Rinse pork chops and place them in a crockpot. Open and pour soups over top. Cook on high for 4ish hours, or until pork chops are falling apart. (This is my reason for using boneless)

BBQ Pork Chops

Large pack of pork chops (we use a 9 pack of boneless from Sam's)
1 bottle BBQ sauce
2 tsp garlic powder
2 tsp onion powder
2 tsp sugar
2 tsp paprika

Mix all together, pour over pork chops the night before you plan to cook them, allowing them to marinate overnight. You can grill, bake, or crockpot these.

Carolina Pulled Pork

A few disclaimers: I have not made this one yet, just because it's been snowing here non-stop and not exactly the best time to grill. However, I plan to make it in the next week or so. Even if you can't grill it, I'm sure you can "tweak" the recipe a bit, and throw it in the crockpot. I'll add those changes at the bottom, under the official recipe. Hope this helps you Heather! If not, I'll search some more in my saved recipes!

Ingredients
Pork:
8 hickory wood chunks (about 4 pounds)
2 tablespoons sugar
2 tablespoons coarsely ground black pepper
2 tablespoons paprika
1 1/2 teaspoons salt
1/2 teaspoon ground red pepper
1 (5-pound) bone-in pork shoulder (Boston butt)
1 cup cider vinegar
2 1/4 cups water, divided
1 teaspoon salt
1 teaspoon canola oil
Cooking spray

Sauce:
1 cup cider vinegar
1/3 cup ketchup
1/4 cup water
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper


Preparation
To prepare pork, soak wood chunks in water about 16 hours; drain.
Combine sugar and next 4 ingredients (through ground red pepper); reserve 2 tablespoons sugar mixture. Rub half of the remaining sugar mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate pork overnight.

Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub remaining half of sugar mixture onto pork.

Combine reserved 2 tablespoons sugar mixture, 1 cup vinegar, 1/4 cup water, 1 teaspoon salt, and oil in a small saucepan; cook over low heat 10 minutes or until sugar dissolves.

Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour remaining 2 cups water in pan. Coat grill rack with cooking spray; place on grill.

Place pork on grill rack over foil pan on the unheated side. Close lid, and cook for 4 1/2 hours or until a thermometer registers 170°, gently brushing pork with vinegar mixture every hour (avoid brushing off sugar mixture). Add additional wood chunks halfway during cooking time. Discard any remaining vinegar mixture.

Preheat oven to 250°.

Remove pork from grill. Wrap pork in several layers of aluminum foil, and place in a baking pan. Bake at 250° for 2 hours or until a thermometer registers 195°. Remove from oven. Let stand, still wrapped, for 1 hour or until pork easily pulls apart. Unwrap pork; trim and discard fat. Shred pork with 2 forks.

To prepare sauce, combine 1 cup vinegar and remaining ingredients in a small saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 5 minutes). Serve sauce warm or at room temperature with pork.


For the Crockpot:
Basically follow the general directions, rubbing the meat down as the original recipe calls for. Also, do marinate it overnight. Instead of grilling, place it in the crock for 8-10 hours on low. While you won't get the smoky flavor I'm sure this recipe will produce, it will cut down on your cooking time and be easier. I think I would also combine everything for the sauce, and add it over the roast for the last 2hours or so, so the roast absorbs some of the flavor of the sauce.

Swiss Pork Chops

Description:
Easy baked pork chops (or you can throw them in the crock pot)

Ingredients:
pork chops
2 onions, quartered
2 cups beef broth
2 6 oz cans tomato paste
1/3 cup brown sugar
1 tsp dry mustard
2 tsp italian seasoning
4 bay leaves

Directions:
Layer pork chops in bottom of 9x13 pan. Mix everything else. Pour over pork. Cook 1 hour, 15 minutes, or until done.