Slow Cooker BBQ Pork Chops

First off – Don’t forget to vote!!!

Now to the recipe: on Sunday we had dinner with Chad’s whole family. His mom made an extra pan of potatoes (cheesy) just for Chad to bring home, because they are his favorite. So yesterday, I wanted to incorporate them into our dinner, but didn’t have time to get to the store.

After some brief research at, I decided I could serve them up with pork chops.

Slow Cooker BBQ Pork Chops

4 extra thick pork chops*
18+ oz BBQ sauce
1/2 large onion, sliced
1/2-1 green pepper sliced

Add all ingredients to crockpot, layering BBQ sauce and vegetables between pork chops. Cook 6-10* hours on low.

*My pork chops were frozen when I put them in this morning, so I cooked them the full 10 hours, but I like that since that is about how long I am away during the weekdays.


Cranberry Pork Chops

I originally found this recipe of the September issue of Parents magazine.  It was very good. Unfortunately I did not have the foresight to take a picture before consumption… maybe when I reheat the leftovers I’ll see if I can manage some presentation… depending if a certain toddler is around to distract me.

I was unable to find the rice blend they recommended (I found the brand, just not that flavor), so I substituted Vigo White and Wild Rice.

Was the recipe easy to follow?

Yes! It was very easy. Just a few simple ingredients (only 1 measurement, since I eyeball’ed the oil).  And just a few dirty dishes: 1 pan for the rice, a skillet for the pork chops, a measuring cup, a spatula, and a spoon. Oh, and I guess a knife and cutting board for the onion, but I did that the night before.

Did the dish taste good?

Yes, it was very very good. Good fall flavor. The rice was excellent. I will probably get that to go with other dishes again. Love the cranberries with a hint of orange on the pork chops.

Would you make it again?

Most definitely. It is a really quick but hearty weeknight meal.  I basically put the rice on to cook, and then started the rest. It took a total of about 25 minutes.  Bonus!!

Cranberry Pork Chops

1  package (5.4 ounce) Near East Whole Grain Blends, Roasted Pecan & Garlic (or other rice blend)
1  tablespoon vegetable oil
1  medium yellow onion, halved and sliced
4  boneless pork-loin chops, cut 1 inch thick
Salt and pepper
1  can (16 ounce) whole cranberry sauce
1/4  cup orange juice


1. Cook whole-grain blend (a mixture of brown rice and pearled wheat) according to the package directions.

2. In a large skillet, heat oil over medium-high. Add onion and cook until tender, about 4 minutes. Season pork chops with salt and pepper and add to skillet. Cook until browned on both sides, about 4 minutes.

3. Stir cranberry sauce and orange juice into skillet. Head just to a boil. Reduce heat to low and simmer, covered, 5 to 7 minutes more. Serve pork with whole grains and fruit sauce.


Four Bean Medley

Our 4th of July for the past 3 years has consisted of a grill-out potluck at our house. I always try to cover all the areas since it’s potluck and I don’t want a big gap in the spread. This year I decided to try making beans in the crockpot. These were very good. Frying all the bacon was a pain, I think I should have diced all the bacon before frying… original recipe and mine…

Four Bean Medley

8 bacon strips, diced
2 medium onions, quartered and sliced
3/4 cup packed brown sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
2 (28 ounce and 16 ounce) cans baked beans, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
2 cups frozen green beans, partially thawed


1. In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside.
2. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder. Simmer, uncovered, for 15 minutes or until onions are golden brown.
3. Combine the beans in a slow cooker. Add onion mixture and bacon; mix well. Cover and cook on low for 6-7 hours or until the beans are tender. Serve with a slotted spoon.