Reviewed: Jul. 6, 2006

I double the marinade for this recipe because it takes that much to cover the chops completely in my slow cooker. My husband says that these are the best pork chops he's ever had. I like them too, but I still prefer smothered pork chops. It's a nice change though.

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IFETAYO

Cooking Level: Expert

Home Town: Hillside, New Jersey, USA

Living In: Owings Mills, Maryland, USA

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Reviewed: Jun. 16, 2006

Tender and succulent, with a wonderful flavour. I used Moroccan Spice in stead of Chicken Spice and halved all the flavourings. 1 Tablespoon of oil was enough. Added a tablespoon of Balsamic Vinegar, as recommended by an earlier reviewer; very nice. Cooked it on LOW for 8 hours and turned the chops a few times. Served with Mexican Rice III, without the spices. Next time I make this I would probably give it 5 stars; I would leave the garlic powder out and use thinner chops (the centre of the chops were a bit tasteless).

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ANNALIE

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 15, 2006

I thought this recipe was just average. I am not a fan of poultry seasoning....maybe that's why.

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susancatherine

Living In: Mooresville, North Carolina, USA

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Reviewed: Jun. 2, 2006

I wasn't too impressed with this recipe. My pork chops were really dry...and the sauce was just Ok.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 31, 2006

I'm sorry but I didn't care for this at all. I have to agree w/ SJPARK757 & say that IMO these spices don't complement each other. I used 3 chops instead of four but did not decrease the sauce ingredients. I used fresh minced garlic for the garlic powder & I cut back on the parika a lot (only used about half) & initially I only used half the oregano...I added some fresh chopped oregano during the last half hour of cooking. I cooked this on low for 6 hours using medium thickness chops & while tender they were slightly dry. I followed suggestions to baste this several times & it did smell wonderful while cooking...I just wish it tasted as good as it smelled. I plated it & garnished w/ a bit of fresh blooming oregano & served it w/ asparagus parmesan crust (from this site) & a cuke & onion salad.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 12, 2006

Thicker the cut, the better. Otherwise it will dry out in the slow cooker. Also, I tried to stretch out the cooking time using the low setting. That didn't work very well.

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Reviewed: May 10, 2006

I just through making this and it turned out GREAT!! I took a few tips from other reviews on here and make a little changes of my own. But it was wonderful. And my husband (who hates the crock pot) pretty much did everything except lick his plate. Thanks

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Marie

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Santa Rita, Santa Rita, Guam

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Reviewed: May 9, 2006

Wonderful! So moist and tasty. Practically fell apart-always a good sign. Will have these again!

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 25, 2006

Okay, I took all your advice, I doubled the sauce recipe, subbed onion powder for garlic powder and cooked the pork chops on low heat for 6 1/2 hours. The only good thing was the aroma in the house when I got home. Why cook pork if you can't taste the pork? All I had was tender meat that tasted like spices. I would try this recipe with less tender cuts of beef or wild game, but I found it inappropriate for pork.

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Icy

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Reviewed: Apr. 18, 2006

Very strong flavor, my husband really liked it.

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AMY11401

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Reviewed: Apr. 16, 2006

I love this recipe. I like it better without the poultry seasoning and either put the fresh garlic or garlic powder, not both. My husband doesn't usually say a whole lot but loves this!

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Kelli Mc

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Reviewed: Apr. 15, 2006

great taste

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waltbaby

Living In: Dayton, Ohio, USA

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Reviewed: Apr. 13, 2006

What is the purpose of the olive oil in this recipe? Will it not make for a oily dish?

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Homer

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 11, 2006

Definitely easy but was just "ok". I won't use this recipe again but I will definitely cook pork chops in the slow cooker again. Very tender and moist.

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Rae

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Reviewed: Apr. 9, 2006

Delicious! I used 4 bone in pork chops, hoping that the bone would help keep the moisture and not dry it out. I also used a whole can of chicken broth and cooked on low heat. YUMMY! The combination of herbs sounded weird at first, but tasted great. I would definitely recommend!

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KICKCHICK99

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

Living In: Severn, Maryland, USA

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Reviewed: Apr. 5, 2006

I put this in the crockpot because I knew I would be working late and my husband doesn't cook. When I got home I was told how wonderful the pork tasted. Actually, it was so tender they made sandwiches out of them. Will definately make again.

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CBGB

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Reviewed: Apr. 3, 2006

Try this only if you like an herbal flavor to your chops. They turned out tender, but my family did not care for the flavor at all. I would not recommend you try this on children.

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KRAMTAW

Cooking Level: Expert

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Reviewed: Mar. 15, 2006

It didn't take nearly as long as the recipe called for. I cooked it for 2 hours and it was already done. It was good then, but when it was dinner time it was very dry. I may try it again, but reduce the cooking time.

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Katy Q.

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2006

These were great. I put all the ingredients together the night before and poured it over the pork in the morning. I cooked it on low for 8 hours just because that worked for my schedule. The pork was tender and falling apart. I will be making these again.

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Jenn

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Reviewed: Mar. 11, 2006

pretty dry good taste.

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RBRISBOIS

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Slow Cooker Pork Chops II

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