Slow Cooker Pork Chops Tips:

• Cooking Time: Be careful not to overcook the pork chops as they can become dry due to their lower fat content compared to other cuts of pork. This recipe calls for a shorter cooking time in the slow cooker.
• Adding Heat: For those who prefer a spicier dish, you can add ¼ to ½ cup of pepperoncini juice for an extra kick.
• Searing (Optional): Searing the pork chops before slow cooking adds color and flavor. If you choose to skip searing, you can also omit the olive oil from the recipe.
• Making Gravy:
  1. Remove the pork chops from the slow cooker.
  2. In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water.
  3. Pour this mixture into the slow cooker and whisk.
  4. Return the pork chops to the slow cooker, cover, and set to high until the sauce thickens into a gravy.
• Cooking Setting: Avoid cooking on high heat to prevent the pork from drying out. The only exception is when making the gravy.
• Reheating Leftovers: To reheat, remove the meat from the bone and warm it either in the slow cooker with the gravy or in a pot on the stove. The stove method is quicker.
• Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

These tips ensure that your slow cooker pork chops will be a hit, staying juicy and delicious. Remember, the key is to monitor the cooking time closely and consider adding personal touches like searing or spicing up the dish to your taste.