scrubbedexpat091

I do use one for some items, pork chops do well in one, as does making chilli and stew. I tried chicken once, but didn't like the the way it turned out, but for the most part its one of the most useful kitchen things out there, good for roasts too.

spouse of scouse

I haven't tried doing pork chops in my slow cooker, I'll give it a go and thanks for the tip

scrubbedexpat091

I usually add canned tomatoes and a bit of water, then once ready cook rice on the stove top, then take the tomatoes from the crock pot mix with the rice, add pork on top. Something my grandmother used to do, but she would cook the rice, tomatoes and pork chops in the crock pot, but when I tried that the rice didn't come out well.

spouse of scouse

Sounds delish! Do you need to brown the pork chops before putting them in the crock pot?

scrubbedexpat091

You could, but its not necessary. I put it in raw, and cook around 6 hours on medium heat.

spouse of scouse

Ok, ta. I think if the pork chops were the type that have a layer of fat on the top I'd brown them first to render the fat down. Otherwise, Bob's your Uncle

BristolUK

That's very similar to something my MIL does except broth rather than tinned tomatoes and in a shallow dish in the oven rather than slow cooker. You could almost say it's completely different except for cooking the rice and pork chops together.

Jerseygirl

You should always seal meat by quick frying it on both sides, it is supposed seal the juices inside. It also gives it a better colour. A beige coloured piece of meat would put me right off.

caretaker

Newfoundlanders go mmmmm, seal meat.

Jerseygirl

Ew.

spouse of scouse

Tastes like chicken.

Jerseygirl

I don’t care what it tastes like, I couldn’t eat it.

spouse of scouse

I don't really know what it tastes like. Probably tastes like seal.

Jerseygirl

It did cross my mind you were probably joking. You will have to make it more obvious for me in future.

caretaker

Don't worry, it goes bad quick so unless you're on the coast or in the Arctic you won't run across it. Leonard, who was a carpenter foreman in Fort Mac said it was a common complaint from his crew that they "couldn't get no good seal meat out here".

“The flippers, you can kind of treat ’em like pork shoulder, they like long and slow cooking,” says Perrin. (On Top Chef Canada, the judges remarked that his braised seal flipper tasted a lot like pulled pork.) “The loins, kind of treat ’em like tenderloin or lamb loin. You can do a tartare or carpaccio, or roast ’em and serve ’em rare or medium rare.”
https://modernfarmer.com/2014/11/sea...ext-big-thing/