Easy Oniony Chops
This is a crock pot pork chop recipe. It is easy to make and only requires a few ingredients. Simply layer sliced onions in the bottom of a crock pot, then add pork chops and pour onion soup over them. Cook on low for around 8 hours or on high for around 4 hours. Serve over rice or with mashed potatoes.
This is a crock pot pork chop recipe. It is easy to make and only requires a few ingredients. Simply layer sliced onions in the bottom of a crock pot, then add pork chops and pour onion soup over them. Cook on low for around 8 hours or on high for around 4 hours. Serve over rice or with mashed potatoes.
- Carbohydrate 4.69509825 g
- Cholesterol 38.64 mg
- Fat 5.09197725 g
- Fiber 0.697817522265017 g
- Protein 12.145772 g
- Saturated Fat 1.6907009 g
- Serving Size 1 1 (160g)
- Sodium 297.53285 mg
- Sugar 3.99728072773498 g
- Trans Fat 0.732069099999999 g
- Calories 115 calories
Step-by-step
- In whatever size crock pot that will fit the amount of pork chops you have, place the sliced onions in an even layer on the bottom.
- Now evenly layer the pork chops and pour the onion soup over them.
- Cook on low for around 8 hours or on high for around 4 hours.
- Serve over rice or with mashed potatoes.
Sequencing the Slow Cooker Layers
Placing the sliced onions beneath the meat rather than on top serves a distinct structural purpose in prolonged moist heat cooking. Raw alliums release cellular water as they soften, creating a natural moisture barrier that protects the protein from direct contact with the base of the vessel where heat transfer is most aggressive. Arranging the sliced onions in a uniform base layer ensures even thermal distribution across the heating element. Pouring the canned soup directly over the meat saturates the surface tissues, allowing the dehydrated aromatics within the broth to rehydrate and adhere to the protein during the long conversion period. Setting the appliance to low for eight hours breaks down tough collagen strands gradually, yielding tender results without drying the tissue.
Managing Moisture and Starches
Prolonged simmering extracts soluble proteins and fats into the surrounding liquid, producing a savory broth that benefits from starchy pairings. Ladling the contents over steamed grains or whipped tubers utilizes the high surface area of those carbohydrates to absorb excess free liquid on the plate. When storing leftovers, transfer the cooled meat and surrounding juices to an airtight container within two hours of cooking, keeping them refrigerated for up to three days. Reheat gently over medium-low heat on a stovetop burner until the internal temperature reaches 165 degrees Fahrenheit, adding a tablespoon of water if the sauce has thickened excessively during storage.
