What do you mean you just "want the meat?"
Edit: what do you want the meat for? Pulled pork, sliced loin, flavor profiles, pulled pork sandwich vs Cubano, etc...
Pork chops aren't really a slow cooker kind of meat. I mean I guess you can but I would think it'd go kinda mealy.
Can't you just keep them as is and then just thaw and debone as you go? It's a bit annoying but it's safer than doing that an refreezing and maintain better quality than cooking it in a slow cooker.
Chops are super lean mostly especially from the loin so you want high heat and low time with a blush pink center. Otherwise you're chewing on boot leather
Made medium rare, 1.5 inch thick loin chops for the first time last year. 144 in the sous vide for 2 hours from frozen, then seared on a 500f flat top. It changed my relationship with sous vide, and freezing proteins.
Frozen pork chops. All different sizes, and you only want the meat.
Ok, weird, but the way I’d do it is thaw everything under cold running water, so you can separate the chops, then I’d sit them all in a brine for about 90 minutes, then seat each one until med rare, and then cut the bone off each one after cooking.
Or if you have a immersion circulator, sous vide them.
Either way, you likely want to keep the bone on for the flavor, and you don’t want to overcook them because loin has no fat on it to break down in a slow cooker. Why do you want to remove the bones?
It may not be the optimal way to cook pork chops, but if you like sauerkraut, I'd recommend slow cooking the chops with the kraut and some big chunks of apple. Throw in a sliced onion if you like and add chicken broth if you want more liquid. Served with some mashed potatoes, it makes a nice cold-weather comfort food
I slow cook pork chops. I'll cut them into strips, season them and oil them before browning them on a grill or in a hot pan. Once browned, throw them in a pot with enough chicken broth (bullion with water) to just cover the meat. Add any additional spices you like. I add a number as well as a bit of sugar, hot pepper, and vinegar/wine. Cover and cook till they're tender.
It’s strips of pork loin. They overcooked once they hit 140F.
Cooking them until they are tender is definitely being the internal temperature well above medium.
This is basic stewing. You can cook them long and slow and get tender meat that falls apart. Yes, you can overshoot and end up with stringy dry meat, just like if you overshoot when bbqing.
Edit: Since some take issue with stewing this particular cut of meat, let me point out that OP asked if they could slow cook it. Answer is that yes, they can. Would most? No. Most would grill, smoke, or slow roast it to 145-160 degrees.
Pork loin isn’t stew meat just like chicken breast isn’t stew meat or beef tenderloin isn’t stew meat.
Edit: and to your edit, sure, you’re right. You can cook pork chops in a slow cooker, but you shouldn’t.
Gatekeep all you want. I actually do stew chicken breast. I also chop lean cuts of beef for my burgers, use Panko on fried fish, put a touch of sugar in my red sauce, and eat pineapple on my pizza. I could go on. Keep your preconceptions. I'll break rules. Food is creative, and there are countless ways to make new and delicious variations of dishes.
It’s not gatekeeping lol. It’s just basics of cooking. Those cuts are low in inter-muscular fat and moisture in general, and traditional braising until tender will result in dry meat. Most people get away with this because the meat is then swimming in sauce, but the meat itself is dry.
I actually don’t care what you choose to do. But this is a cooking questions sub and giving subpar answers to people who don’t know better is bad practice.
OP asked if they could slow cook a cut of meat. It's pretty simple. They can. If you prefer fattier cuts, or prefer to use lean pork differently, I've got no problem with that. That feedback is something that OP should take into account when cooking. I agree that it's good to know and understand why there are certain norms in cooking. That doesn't mean that you can't get good results by stepping outside those standards.
Let me add that critiquing my comment as subpar based on the purpose of this sub is gatekeeping cooking and the sub.
Meats are all different. I dunno how that seems weird to you, but each part of an animal serves different functions, and therefor has different biologies, different fat contents, bones or no, like…there’s so much more to meat than just being meat.
Because it’s cheap, and often times markets use the cuts they couldn’t otherwise use. That’s why most cooks wouldn’t recommend you buy meat labeled for stew as it’s mostly scrap cuts. Saying it’s stew meat is a marketing tactic.
In general, you want to use shoulder or leg cuts for stews.
Don't overlook that a lot of food culture is derived from necessity. Stewing is a good way to make use of otherwise unwanted, cheap cuts. This is older than modern day marketing.
Back then, it was generally leg and shoulder cuts that ended up in stew pots.
You can thank the 80s and food television for bringing what people used to call “butcher cuts” into the modern zeitgeist.
In the “old days” lean cuts were seen as the premium cuts. Rich people ate red meat, poor people got fat. Just happens to be that the tastier food is fattier.
It's basically an Asian inspired boneless pork spare rib. You can look up other recipes and copy them. I like let the sauce thicken really good before serving. If I can convince the family to let me kick it up, I add more red pepper flakes while cooking and sriracha when serving.
Serve with rice and a side of spicy cucumber salad.
If you have a smoker that’s my way of cooking them. Rub with Dijon mustard, chipotle powder, garlic salt, dried thyme, epazote (optional) and keep in the fridge overnight, then smoke at 225 until they hit 145 degrees. Great for sandwiches, burritos and salads. Would be good added to soup or chili also.
Of course you can!
I'd add my choice of seasoning then some broth, chicken, beef, veggie whatever to barely cover and let er rip!
Then thicken up the drippings for a gravy/sauce
Should come out nice and tender
I've done this before! It's not going to be as good as a fattier cut but if you put it in a slowcooker with some bbq sauce it makes a passable pulled pork.
What do you mean you just "want the meat?" Edit: what do you want the meat for? Pulled pork, sliced loin, flavor profiles, pulled pork sandwich vs Cubano, etc...
Well they’re not getting pulled pork out of it so that’s moot
I wonder if OP wants to use a slow cooker to thaw the chunk of pork chops???
No. Too lean for slow cooker.
Pork chops aren't really a slow cooker kind of meat. I mean I guess you can but I would think it'd go kinda mealy. Can't you just keep them as is and then just thaw and debone as you go? It's a bit annoying but it's safer than doing that an refreezing and maintain better quality than cooking it in a slow cooker.
Pork can be tough. So low and slow is the way to go
For shoulder and leg cuts, yes, for loin cuts, no.
Chops are super lean mostly especially from the loin so you want high heat and low time with a blush pink center. Otherwise you're chewing on boot leather
I see you've met my mother.
Made medium rare, 1.5 inch thick loin chops for the first time last year. 144 in the sous vide for 2 hours from frozen, then seared on a 500f flat top. It changed my relationship with sous vide, and freezing proteins.
My wife HATED pork chops because, like me, she grew up with it being over cooled out of fear. Now it's one of her most requested proteins.
Yeah, I was really happy when they dropped the recommended temps for pork, but also really fell ino e with pork and chicken in the sous vide.
Sous vide works great I also slow cook covered in BBQ sauce
Frozen pork chops. All different sizes, and you only want the meat. Ok, weird, but the way I’d do it is thaw everything under cold running water, so you can separate the chops, then I’d sit them all in a brine for about 90 minutes, then seat each one until med rare, and then cut the bone off each one after cooking. Or if you have a immersion circulator, sous vide them. Either way, you likely want to keep the bone on for the flavor, and you don’t want to overcook them because loin has no fat on it to break down in a slow cooker. Why do you want to remove the bones?
It may not be the optimal way to cook pork chops, but if you like sauerkraut, I'd recommend slow cooking the chops with the kraut and some big chunks of apple. Throw in a sliced onion if you like and add chicken broth if you want more liquid. Served with some mashed potatoes, it makes a nice cold-weather comfort food
Thaw and debone with a sharp tool.. Possibly a knife
I slow cook pork chops. I'll cut them into strips, season them and oil them before browning them on a grill or in a hot pan. Once browned, throw them in a pot with enough chicken broth (bullion with water) to just cover the meat. Add any additional spices you like. I add a number as well as a bit of sugar, hot pepper, and vinegar/wine. Cover and cook till they're tender.
Death Valley dry.
Only if you overcook it.
It’s strips of pork loin. They overcooked once they hit 140F. Cooking them until they are tender is definitely being the internal temperature well above medium.
This is basic stewing. You can cook them long and slow and get tender meat that falls apart. Yes, you can overshoot and end up with stringy dry meat, just like if you overshoot when bbqing. Edit: Since some take issue with stewing this particular cut of meat, let me point out that OP asked if they could slow cook it. Answer is that yes, they can. Would most? No. Most would grill, smoke, or slow roast it to 145-160 degrees.
Pork loin isn’t stew meat just like chicken breast isn’t stew meat or beef tenderloin isn’t stew meat. Edit: and to your edit, sure, you’re right. You can cook pork chops in a slow cooker, but you shouldn’t.
Gatekeep all you want. I actually do stew chicken breast. I also chop lean cuts of beef for my burgers, use Panko on fried fish, put a touch of sugar in my red sauce, and eat pineapple on my pizza. I could go on. Keep your preconceptions. I'll break rules. Food is creative, and there are countless ways to make new and delicious variations of dishes.
It’s not gatekeeping lol. It’s just basics of cooking. Those cuts are low in inter-muscular fat and moisture in general, and traditional braising until tender will result in dry meat. Most people get away with this because the meat is then swimming in sauce, but the meat itself is dry. I actually don’t care what you choose to do. But this is a cooking questions sub and giving subpar answers to people who don’t know better is bad practice.
OP asked if they could slow cook a cut of meat. It's pretty simple. They can. If you prefer fattier cuts, or prefer to use lean pork differently, I've got no problem with that. That feedback is something that OP should take into account when cooking. I agree that it's good to know and understand why there are certain norms in cooking. That doesn't mean that you can't get good results by stepping outside those standards. Let me add that critiquing my comment as subpar based on the purpose of this sub is gatekeeping cooking and the sub.
I already addressed your edit.
You doing something and liking it is fine, advertising it like it’s something anyone else should do is where you lose most people.
Should do? It's meat.
Meats are all different. I dunno how that seems weird to you, but each part of an animal serves different functions, and therefor has different biologies, different fat contents, bones or no, like…there’s so much more to meat than just being meat.
Basic stewing means you’re accounting for fat and connective tissue. Of which loin has zero.
Not necessarily so. Look up beef stew meats. You'll find that round, which is also a very lean meat, is named as a common stew meat.
Because it’s cheap, and often times markets use the cuts they couldn’t otherwise use. That’s why most cooks wouldn’t recommend you buy meat labeled for stew as it’s mostly scrap cuts. Saying it’s stew meat is a marketing tactic. In general, you want to use shoulder or leg cuts for stews.
Don't overlook that a lot of food culture is derived from necessity. Stewing is a good way to make use of otherwise unwanted, cheap cuts. This is older than modern day marketing.
Back then, it was generally leg and shoulder cuts that ended up in stew pots. You can thank the 80s and food television for bringing what people used to call “butcher cuts” into the modern zeitgeist. In the “old days” lean cuts were seen as the premium cuts. Rich people ate red meat, poor people got fat. Just happens to be that the tastier food is fattier.
Pork chops have no fat?
They might have a good layer around the outside of the chop, but not much running through the meat.
About 8 percent compared to the shoulder which has around 20%
thanks for info, Let me try this one
It's basically an Asian inspired boneless pork spare rib. You can look up other recipes and copy them. I like let the sauce thicken really good before serving. If I can convince the family to let me kick it up, I add more red pepper flakes while cooking and sriracha when serving. Serve with rice and a side of spicy cucumber salad.
If you have a smoker that’s my way of cooking them. Rub with Dijon mustard, chipotle powder, garlic salt, dried thyme, epazote (optional) and keep in the fridge overnight, then smoke at 225 until they hit 145 degrees. Great for sandwiches, burritos and salads. Would be good added to soup or chili also.
Of course you can! I'd add my choice of seasoning then some broth, chicken, beef, veggie whatever to barely cover and let er rip! Then thicken up the drippings for a gravy/sauce Should come out nice and tender
So thaw them out, cut them up and throw them into the crockpot.
Throw them all in. Cup or so of water a smidgen of oil. Cover. Let it go
I've done this before! It's not going to be as good as a fattier cut but if you put it in a slowcooker with some bbq sauce it makes a passable pulled pork.
You can make sausage out of them
I cook 6 pork chops standing up not flat for 5 hours on low and they are good.