Jun 15, 2006
I have used this recipe with a beef roast before, cooked in my beloved Pampered Chef clay cooker (has a lid) and it always is tender and yummy. I was looking to make a meal for a co-op Freezer Swap that would work in the crock pot and was a little cheaper than purchasing 5 roasts. ...and it had never crossed my mind to use pork chops. I placed the raw, un-panseared chops in the crock pot and poured the ingredients over them and mixed. I cooked them for 4 hours on high. Then removed the chops and cut away the bones, cut/shredded my tender pork chops and threw the meat back into the juice so it was flavor-ful and juicy, and then scooped it out with a slotted spoon. I highly recommend cooking this in the crock pot as oppossed to the oven....it concerned me that so many people complained of dryness, but I didn't have this problem at all in my crock. My husband and I both found this to be flavorful and enjoyed it greatly....I used Michelob Beer, I hate the taste of beer, and have yet to drink more than just a sip, and I can say that the taste of beer was not overwhelming at all. I have also used Honey Brown in the past to make both my roast and beer bread and have enjoyed the flavor. I can't wait to hear what my fellow swappers think of this easy meal!! Good Luck!
—Awana Mama
