Did you see that Giant Eagle has their Whole Boneless Pork Loins (cut to order) on sale for $1.77/lb this week (ends today!)? I usually get two pork loins when Giant Eagle runs this sale. I have them cut so about 1/3 is a roast, and the other 2/3 cut into chops. Sometimes I’ve had to ask the butcher to do this, but sometimes they have packages in the meat cooler already cut the way I like them. If you need to ask the butcher, just grab a whole pork loin out of the cooler, take it over, and pick it up when it’s ready (usually less than 10 minutes). I freeze the pork chops in a single layer in freezer bags, and then I can pull out as many as I need for dinner.
I love boneless pork chops because they’re pretty lean meat, the family likes them, and I have a few simple recipes that provide enough variety that we don’t get sick of them. They’re easy on the grill or the Foreman, or lightly seasoned and baked in the oven, but my Crock Pot recipes are the go-to ones for busy days, especially because I can throw in frozen chops and a few other ingredients in the morning, and dinner’s magically ready in the evening–they show up pretty frequently on our weekly meal plans!
Here are our favorites:
- 4-6 pork chops
- 1 box stuffing mix (this might be in your stockpile from Thanksgiving sales!)
- 1 can cream soup (we use cream of chicken, but mushroom or celery work too)
- Place pork chops in a single layer in the bottom of a crock pot.
- Prepare stuffing according to directions on box (you can use room-temperature water and mix in a bowl rather than boiling since it'll cook in the crock pot).
- Spread soup over the pork chops, then put stuffing on top.
- Cook on low in the crock pot for 6-8 hours. (closer to 8 if you start with frozen pork chops). Serve with a vegetable.
- *Note: My original recipe for this called for country-style pork ribs, but sale-priced boneless pork chops are leaner, better meat for the same price or less. Both will work well. The original recipe also called for browning the meat on the stove before slow cooking, but I found that the difference in taste wasn't worth the extra work in my opinion...you can decide for yourself!
- 4-6 pork chops
- salt, pepper, garlic, or other seasonings
- Barbecue sauce
- Place meat in the bottom of a crock pot.
- Season to taste, then pour 1 bottle of barbecue sauce over the meat.
- Cook for 6-8 hours on low, closer to 8 if starting from frozen.
- We like this with au gratin potatoes or broccoli-cheese rice and a veggie.
- Pork Loin roast
- seasonings
- sauerkraut or BBQ sauce (optional--see below)
- Season pork loin roast with salt, pepper, and other seasonings of your choice.
- Place in a crock pot with ½ cup of water, and cook on low for 6-8 hours.
- Check with a meat thermometer--it should be fork tender and reach an internal temperature of 160°.
- You can make gravy with the drippings, or add sauerkraut for the last 2-3 hours. Serve with mashed potatoes and a vegetable.
- **Leftover idea: If you don't use sauerkraut, shred the leftover pork and reheat the next day with BBQ sauce. Serve on buns for great pulled pork sandwiches. Totally different flavors with the same meat!
