This is a keeper! We love getting the thick-cut bone in chops since they're less expensive and don't dry out as fast as the thinner cut chops. I cooked 4 thick chops for 10 hours on low instead of 4 hours on high, and they were great. As another reviewer said, we didn't even need knives, you could cut into the chops with a fork. Next time I might try marinading the chops in the broth/seasoning mixture overnight to see if that intensifies the flavor at all. We had so much leftover that tonight I'm going to whip up another batch of the "sauce", shred the remaining pork, and make hot Italian sandwiches.
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This is a keeper! We love getting the thick-cut bone in chops since they're less expensive...