Slow Cooker Ribs


4 pounds pork baby back
salt and pepper to taste
1 bottle BBQ sauce (I use Kraft’s Chicken and Rib)
3/4 cup ketchup
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce


Preheat oven to 400°F.

Cut membrane off if desired. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes on each side and drain fat.

In a medium bowl, mix together the BBQ sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker, pour sauce over ribs, and turn to coat. Reserve some sauce if you want to bake them in the oven at the end.

Cover, and cook on low 6 to 8 hours, or until ribs are tender. If desired, bake again at 400°F with reserved sauce for 10-15 minutes or until sauce has carmelized.

From Dough See Dough

Honey-Ginger Pork Chops


4 pork chops, 1 1/2 inches thick
1/3 cup honey
3 tablespoons soy sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon powdered ginger
1 teaspoon sesame oil


Combine marinade ingredients in a small bowl. Place pork chops in a shallow glass dish. Pour marinade over chops, cover, and allow to marinate in refrigerator for 1-3 hours. Preheat grill for medium heat. Remove chops from glass dish and discard marinade. Place chops on a lightly oil grill rack and allow to cook for 20-25 minutes, turning once.

From AllRecipes

Smothered Pork Chops


1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup canola oil
1 cup low-sodium chicken broth
1/2 cup buttermilk
2 tablespoons chopped fresh parsley


Add the flour, onion powder, garlic powder, cayenne, salt and pepper to a wide, shallow bowl. Stir to combine. Pat both sides of the pork chops dry, then dredge them in the flour mixture.

Set a large cast iron pan or skillet over medium-high heat and add the oil. When it is hot, shake any excess flour off the pork chops and carefully add them to the skillet. Cook for about 3 minutes on each side, or until the chops are golden brown. Transfer the pork to a plate and tent with tinfoil to keep warm.

Sprinkle about 1 tablespoon of the seasoned flour over the pan drippings (the exact quantity of flour isn’t super important) and whisk to incorporate into the fat and cook off some of the raw flour flavor. Add the chicken broth and whisk to combine. Let the liquid cook down for about 5 minutes, or until reduced and slightly thickened.

Whisk in the buttermilk then return the pork chops to the pan. Simmer for 5 minutes, or until the pork is cooked through (at least 145°F on an instant-read thermometer). Season the gravy to taste with salt and pepper and sprinkle with the parsley before serving.

From Tracy’s Culinary Adventures

Sweet and Sour Pork


4 boneless pork chops, cut into bite-sized pieces
3 tablespoons vegetable oil
1 medium onion, chopped
1 green pepper, chopped
1 clove garlic, minced
salt and pepper, to taste
3/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon ketchup
1 tablespoon cornstarch
1/4 cup chicken broth


In a frying pan, sauté onion, pepper and celery in oil for a few minutes. Remove vegetable mixture from pan and set aside. In the same frying pan, add some more oil and the garlic. Add and brown the pork, seasoning with salt and pepper. In a separate bowl, combine sugar, vinegar, soy sauce, lemon juice and ketchup. Dissolve cornstarch in chicken broth stirring until mixture thickens and clears, then add the chicken broth mixture to the rest of the sauce.

Add the vegetable mixture to the pork and pour the sauce over top. Cover and simmer for 15 minutes.

From Laurie Duncan

Honey and Spice Glazed Pork Chops


cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. While pork is cooking, combine the remaining ingredients in a bowl; set aside. Reduce heat to medium-low; add honey mixture to the pork. Cook 10 minutes or until done, turning pork once. Remove pork from the skillet and allow the sauce to boil until thickened and slightly reduced for a glaze, 3-5 minutes. Spoon glaze over the pork before serving.

* To make ahead/freezer meal – Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When ready to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.

From What’s Cooking, Chicago?

Ritz Cracker Pork Chops


1 cup Ritz crackers (or other butter crackers), crushed
garlic salt, to taste
ground black pepper, to taste
2 eggs, beaten
4 pork chops


Preheat oven to 375°F (190°C). In a shallow bowl, combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl, beat the eggs together. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Bake for 45 minutes.

Adapted from All Recipes

Tangy Pork Chops


4 pork chops
2/3 cup ketchup
1/3 cup honey
1 tsp. salt
1 clove garlic, minced
1/4 tsp. pepper
lemon slices


Preheat oven to 350 degrees F.  Combine ingredients in bowl.  Place pork chops in single layer baking dish and pour sauce over top.  Place 1 slice of lemon on top of each pork chop. Bake uncovered for 40-50 minutes.