The key to slow-cooked pork is choosing the right cut: thick-cut bone-in shoulder blade chops. This cut comes from closer to the shoulder, where the muscles are tougher and have more connective tissue, making them ideal for slow, moist heat. The bone helps to slow moisture loss, keeping the meat from drying out like other types of pork chops. Shoulder blade chops are often sold as pork shoulder blade steaks. They don’t look like a classic oblong, meaty pork chop. Shoulder blade chops are almost rectangular in shape, with a mosaic of white and dark meat and a bone running through the middle. The second secret to great slow-cooked pork chops is to brine the meat before it goes into the slow cooker, for maximum flavor and to also prevent the chops from drying out. We add mustard seeds and a bay leaf to our brine mixture, but you can also use a standard salt and sugar brine. This recipe is a great base for many flavorful pork chop dinner recipes.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.