Oh My Pork Chops!

These slow cooker pork chops are so good they could make me weep. Last time my daughter came home I chased her around all weekend trying to get her to try a teeny taste. She kept insisting, "Okay I might try it, but I don't like pork chops." Finally on Sunday night she took the littlest bite and said something like, "Wait, these are good." She then absconded with all my leftovers. They are seriously delicious.  This recipe is inspired by a recipe found on The Gluten Free Homestead post from October 12, 2016. I am definitely a KISS kind of cook. This version is somewhat more simple than the original. You do need to plan ahead for this one as you'll want to brine the meat for at least one hour. I like to put it in brine the night before and then set it up in the morning.

Ingredients for Brine

2 large Bone in Pork Chops, preferably pasture raised

3-4 warm cups water
2 Tablespoons salt
2-3 bay leaves
Searing Ingredients
2-3 teaspoons bacon grease, olive oil or avocado oil
About 1/4 cup Bragg's apple cider vinegar (or cooking wine).
Slow Cooker Ingredients
3 cups water
1 teaspoon Bragg's apple cider vinegar
1 medium onion
4 large carrots
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon dried oregano (or a few fresh leaves)

Brining the chops. Add two tablespoons salt to 3-4 cups warm water to dissolve into a glass or metal container (I use a medium glass mixing bowl with a lid). Add 2-3 bay leaves and pork chops. Cover and refrigerate. Leave for at least an hour.

Pour off the brine, and put the bay leaves into the slow cooker (if possible). Sprinkle salt one one side of chops. Preheat a cast iron or stainless steel frying pan to medium high heat and add the bacon grease or oil. Once it sizzles when you drip a little water in the pan, it is ready for the chops. Please note if the oil smokes the pan is too hot. If that happens you probably want to throw out the oil, wipe out the pan and start again. After you put the chops salted side down, sprinkle the other side with salt.

Add the pork chops to the hot pan and leave them until you can shake the pan and the meat moves. If the meat is sticking to the pan, it's not ready.  While the chops are searing you can add the Slow Cooker ingredients to the Slow Cooker. Once the chops move freely and have some nice brown spots go ahead and flip them.

Add the seared chops to the slow cooker. After you remove the chops, you will deglaze the pan with about 1/4 cup Bragg's vinegar. Pour the vinegar into the still hot pan and scrap up all the good bits. Pour everything from the pan on top of the pork chops in the slow cooker.

Set the slow cooker on low and cook 4 hours.

Paleo Slow Cooker Osso Bucco

Paleo Slow Cooker Osso Bucco is a good solid family dinner. This recipe is a work in progress. I think I will be changing it up as I make further attempts. I do not make it into gravy, but you could make gravy when it's all done by putting cassava flour or almond flour into the  broth after it's finished cooking. I am good with just broth, but if you feel like being traditional that would be the way to go.

Starting in the Slow Cooker

Ingredients:
About 1 pound grass fed beef shank
3/4 cup bone broth (or substitute regular broth)
2-3 large carrots
1-2 celery stalks
1 pint cherry tomatoes or 1 1/2 teaspoons tomato paste (if you use the cherry tomatoes the skins can be a bit tough)
1-2 Tablespoons olive oil
1 medium onion
1 teaspoon garlic powder
1/4 cup cooking wine
2 Tablespoons Bragg's apple cider vinegar
4 oregano leaves (or 1 teaspoon dried oregano)
1 teaspoon thyme
pinch of cloves
1/2 teaspoon salt (plus salting meat)

And the Leftovers

Salt the meat and sear it in the olive oil*. Put the broth and vinegar in slow cooker, add seared meat. As soon as you remove the meat from the pan add the cooking wine and continue cooking as you scrap all the good bits from the bottom of the pan. (That's called deglazing the pan and is well worth the effort, plus the pan will be easy to clean.).  Pour all those good bits over the top of the meat then add all the seasoning. Chop and add vegetables. Since I do not tolerate onion very well, I peel and cut an onion and cut it in half (then remove it at the end). Cook on high for two hours and then on low for 6 hours. (If you have to be away and don't have a programmable cooker I would suggest low for 10 hours).

*To sear I prefer a cast iron or stainless steel pain. Heat olive oil to medium/medium high heat (if the oil smokes start over). Be careful not to use too much oil, it won't sear nicely.
Do NOT try to flip the meat until it moves when you shake the pan. If the meat is sticking, it's not ready. I like to wait until the meat has some color variation.

If you want to make gravy, when all is said and done take the meat and vegetables out of the pot. Pour the broth into a pot and bring to a boil. Whisk in a couple tablespoons almond or cassava flour and then simmer until it thickens.