The Great American Slow Cooker Book (40 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
with dried fruit and honey
NOT MUCH
•
PREP TIME:
15 MINUTES
•
COOK TIME:
5 HOURS
•
KEEPS ON WARM:
1 HOUR
•
SERVES:
2 TO 6
2- TO 3½-QUART
¼ cup unsweetened chunky applesauce
¼ cup dried cranberries
¼ cup golden raisins
¼ cup chopped dried apricots
2 tblsp minced red onion
1 tblsp honey
½ tblsp white wine vinegar
1 4-inch cinnamon stick
2 fresh thyme sprigs
2 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
¼ tsp salt
¼ tsp ground black pepper
4- TO 5½-QUART
½ cup unsweetened chunky applesauce
½ cup dried cranberries
½ cup golden raisins
½ cup chopped dried apricots
¼ cup minced red onion
2 tblsp honey
1 tblsp white wine vinegar
1 4-inch cinnamon stick
3 fresh thyme sprigs
4 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
½ tsp salt
½ tsp ground black pepper
6- TO 8-QUART
¾ cup unsweetened chunky applesauce
¾ cup dried cranberries
¾ cup golden raisins
¾ cup chopped dried apricots
6 tblsp minced red onion
3 tblsp honey
1½ tblsp white wine vinegar
1½ 4-inch cinnamon stick
5 fresh thyme sprigs
6 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
1 tsp salt
1 tsp ground black pepper
1
Stir the applesauce, cranberries, raisins, apricots, onion, honey, and vinegar in the slow cooker. Nestle the cinnamon stick and thyme sprigs into the sauce. Season the chops with salt and pepper; tuck them into the sauce.
2
Cover and cook on low for 5 hours, or until the pork is tender and the sauce has begun to thicken a bit. Discard the cinnamon sticks and thyme sprigs before serving.
TESTERS’ NOTES
•
Pork chops present a problem for the slow cooker. They’re first-rate quick-cookers; therefore, they can dry out fast. We solve that by (1) using bone-in chops (never boneless) and (2) calling for chops slightly larger than the usual, all in a bid to make dinner as tasty as it can be.
•
Trim the pork chops by cutting off most of the fat that rings the chops. Leave a small bit for flavor, but not enough to create a grease slick in the sauce.
ALL-AMERICAN KNOW-HOW
Bone-in pork chops may not fit neatly in one layer. If not, make a slit in one side of the meat to bend the chops open a bit so they’ll fit in the cramped quarters. They can overlap; they shouldn’t be stacked.
with cranberry, orange, and sage
A LITTLE
•
PREP TIME:
20 MINUTES
•
COOK TIME:
5 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
2 TO 6
2- TO 3½-QUART
1 tblsp unsalted butter
2 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
¼ tsp salt
¼ tsp ground black pepper
¾ cup whole-berry cranberry sauce
¼ cup finely chopped yellow onion
¼ cup finely chopped celery
½ tblsp Dijon mustard
½ tblsp minced sage leaves
½ tsp finely grated orange zest
4- TO 5½-QUART
2 tblsp unsalted butter
4 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
½ tsp salt
½ tsp ground black pepper
1½ cups whole-berry cranberry sauce
½ cup finely chopped yellow onion
½ cup finely chopped celery
1 tblsp Dijon mustard
1 tblsp minced sage leaves
1 tsp finely grated orange zest
6- TO 8-QUART
2½ tblsp unsalted butter
6 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
1 tsp salt
1 tsp ground black pepper
2¼ cups whole-berry cranberry sauce
¾ cup (about 1 small) finely chopped yellow onion
¾ cup (about 2 medium ribs) finely chopped celery
1½ tblsp Dijon mustard
1½ tblsp minced sage leaves
½ tblsp finely grated orange zest
1
Melt the butter in a large skillet over medium heat. Season the pork chops with salt and pepper; slip them into the skillet. Brown on both sides, 3 to 4 minutes per side. (If your skillet isn’t large enough to hold all the chops comfortably, work in batches, using half the butter for each batch.) Transfer the chops to the slow cooker.
2
Stir the cranberry sauce, onion, celery, mustard, sage, and orange zest in a bowl until the cranberry sauce begins to dissolve into the sauce. Pour the mixture over the chops.
3
Cover and cook on low for 5 hours, or until the meat is fork-tender, particularly at the bone. Serve with the sauce on the side.
TESTERS’ NOTES
•
Use only spicy, smooth Dijon mustard. You need its nose-spank to balance the cranberry sauce.
•
Smooth (or jellied) cranberry sauce is too sweet. Use a cranberry sauce with berry chunks in the mix.
Serve It Up!
To make use of the rich sauce, serve the chops in a hot baked sweet potato that’s been split open. Or place them over buttered noodles—or even mashed, roasted, or steamed root vegetables.
with peppers and vinegar
A LITTLE
•
PREP TIME:
25 MINUTES
•
COOK TIME:
5 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
2 TO 6
2- TO 3½-QUART
2 small green or red bell peppers, stemmed, seeded, and thinly sliced
2 tblsp minced red onion
½ cup dry white wine, such as a Pinot Grigio or Chardonnay, or dry vermouth
1 tblsp white wine vinegar
1 tsp minced fresh oregano leaves
½ tsp sugar
½ tblsp olive oil
2 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
½ tsp mild paprika
¼ tsp salt
¼ tsp ground black pepper
4- TO 5½-QUART
3 medium green or red bell peppers, stemmed, seeded, and thinly sliced
¼ cup minced red onion
1 cup dry white wine, such as a Pinot Grigio or Chardonnay, or dry vermouth
2 tblsp white wine vinegar
2 tsp minced fresh oregano leaves
1 tsp sugar
1 tblsp olive oil
4 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
1 tsp mild paprika
½ tsp salt
½ tsp ground black pepper
6- TO 8-QUART
3 large green or red bell peppers, stemmed, seeded, and thinly sliced
⅓ cup minced red onion
1½ cups dry white wine, such as a Pinot Grigio or Chardonnay, or dry vermouth
2½ tblsp white wine vinegar
1 tblsp minced fresh oregano leaves
1¼ tsp sugar
1½ tblsp olive oil
6 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
½ tblsp mild paprika
1 tsp salt
1 tsp ground black pepper
1
Stir the bell peppers, onion, wine, vinegar, oregano, and sugar in the slow cooker until the sugar dissolves.
2
Heat a large skillet over medium heat for a few minutes, then swirl in the olive oil. Season the pork chops with paprika, salt, and pepper; slide them into the skillet. Brown on both sides, between 3 to 4 minutes per side. (If you have to work in batches, divide the oil among
those batches.) Transfer the chops to the slow cooker as they’re ready, setting them into the sauce.
3
Cover and cook on low for 5 hours, or until the pork is luxuriously tender. Transfer the chops to serving plates, then spoon the sauce on top.
TESTERS’ NOTES
•
Fresh bell peppers give the sauce a better texture than frozen peppers.
•
For a brighter, more aromatic flavor, substitute marjoram for the oregano.
•
For a spicier dish, add some cayenne with the paprika.
with peppers and olives
A LITTLE
•
PREP TIME:
15 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
1 HOUR
•
SERVES:
3 TO 8
2- TO 3½-QUART
½ tblsp olive oil
1 pound boneless pork sirloin roast
2½ tblsp sliced pitted black olives
2 tblsp white wine vinegar
2
Cubanelle peppers
, stemmed, seeded, and sliced into 1-inch-thick rings
1 tsp finely grated lemon zest
½ tsp minced garlic
¼ tsp ground black pepper
1 4-inch rosemary sprig
4- TO 5½-QUART
1 tblsp olive oil
2 pounds boneless pork sirloin roast
⅓ cup sliced pitted black olives
¼ cup white wine vinegar
4
Cubanelle peppers
, stemmed, seeded, and sliced into 1-inch-thick rings
2 tsp finely grated lemon zest
1 tsp minced garlic
½ tsp ground black pepper
1 4-inch rosemary sprig
6- TO 8-QUART
1½ tblsp olive oil
3½ pounds boneless pork sirloin roast
½ cup sliced pitted black olives
⅓ cup white wine vinegar
7
Cubanelle peppers
, stemmed, seeded, and sliced into 1-inch-thick rings
1 tblsp finely grated lemon zest
½ tblsp minced garlic
1 tsp ground black pepper
2 4-inch rosemary sprig
1
Set a large skillet over medium heat for a couple of minutes, then swirl in the oil. Slip the roast into the skillet; brown it on both sides, 4 to 5 minutes a pop.
2
Transfer the roast to the slow cooker. Add the olives, vinegar, pepper rings, lemon zest, garlic, pepper, and rosemary. Make sure the rosemary is submerged in the vegetables and sauce.
3
Cover and cook on low for 8 hours, or until the pork is quite tender but not falling apart.
4
Transfer the roast to a cutting board; let stand for 10 minutes.
Carve against the grain
into thin, ½-inch slices. Discard the rosemary, skim the sauce for surface fat, and serve the sauce with the pork.
TESTERS’ NOTES
•
A pork sirloin roast is fairly lean and so it benefits from the long, slow moist heat.
•
There’s no salt in this recipe because the olives will leach plenty into the sauce.
•
Use the best-quality olives you can comfortably afford, usually found on the salad or antipasto bar at the supermarket. Avoid any olives with seasonings that compete with those in the sauce.
INGREDIENTS EXPLAINED
A pork sirloin roast is from the back of the pig, a lean and economical cut, near the legs (and thus the ham). Often sold bone-in, with bits of the hip and backbone, it can prove difficult to carve. You won’t get even rounds; work around the bones to yield chunks of meat that you can cut down to size. Ask for it to be boned at the meat counter.
NOT MUCH
•
PREP TIME:
15 MINUTES
•
COOK TIME:
4 TO 8 HOURS
•
KEEPS ON WARM:
1 HOUR
•
SERVES:
2 TO 6
4- TO 5½-QUART
1½ tblsp minced fresh rosemary leaves
1 tblsp finely minced lemon zest
2 tsp minced garlic
1 tsp kosher salt
½ tsp ground black pepper
2 to 3 bones (2½ to 4 pounds) bone-in pork rib roast
6- TO 8-QUART
3 tblsp minced fresh rosemary leaves minced fresh rosemary leaves
2 tblsp finely minced lemon zest finely minced lemon zest
1 tblsp minced garlic minced garlic
2 tsp kosher salt kosher salt
1 tsp ground black pepper ground black pepper
4 to 6 bones (4½ to 6 pounds) bone-in pork rib roast bone-in pork rib roast
1
Mix the rosemary, lemon zest, garlic, salt, and pepper in a small bowl. Rub this mixture over the pork roast; set it bone side down in the slow cooker.
2
Cover and cook on low for 4 to 6 hours in a medium cooker, 6 to 8 hours in a large cooker, or until the meat is tender at the bone and an instant-read meat thermometer inserted into the center of the roast without touching bone registers 150°F.
3
Transfer the roast to a cutting board; let it rest for 10 minutes. To serve, slice between the bones, dividing the chops from each other.
TESTERS’ NOTES
•
Yes, you can roast a whole pork rib roast in a slow cooker—just not in a small slow cooker. There’s not enough room.
•
This recipe is easier in an oval cooker than a round one. In fact, the roast may not fit at all in some round cookers. Check the dimensions of your model before you plunk down money at the grocery store.
•
The roast won’t brown and crisp as it does in an oven. Instead, it becomes almost pork confit, an outstanding preparation, juicy and mellow.
•
We don’t advocate trimming the rack because we prize that luxurious confit consistency the slow cooker produces. However, the juices in the slow cooker will be too fatty for a good sauce.
