Posted: 12/26/2012 12:06:36 AM
Diver3, I haven't made this recipe, but my comment isn't about it anyway. Your humor in the "changes" had me ROFLMAO! Have you thought about writing as a career??!! I'm still laughing! AND I agree with your assessment of those who change it to something so different that it's hardly recognizable as to the original recipe. I'm still laughing! You rock!
Posted: 6/14/2012 8:52:14 PM
The sauce was right on, but 6 hours in the slow cooker was way too long. I'd do 4 hours next time because it dried out the pork chops. The sauce poured over the cut up chop did salvage it, but I'll cook it for 4 hours (maybe less) next time.
Posted: 6/12/2012 2:39:16 PM
Thank you trish725. That was it. Sometimes the changes don't even come close to the original.
Posted: 6/11/2012 6:39:34 PM
I think Diver3 was making a point....with regards to folks changing a recipe to almost unrecognizable, then give the original recipe a bad review. :-)
Posted: 6/7/2012 7:34:57 AM
Diver3.... sounds like you've got a problem!
Posted: 6/6/2012 2:26:43 PM
I can't understand how people make so many changes and then say they did not like the recipe and would not be making it again. Well I make a couple of simple changes to this one. It didn't turn out well. My goodness, I can not figure out why.
1. Each 1/2 pound carp fillet and 1/2 pound muscrat shank
2. 2 slices (1 each) halopeya pepper and cucumber
3. 1 lima bean, minced
4. 1/2 cup horseradish
5. 1 tablespoon buttermilk
6. 1 teaspoon oatmeal
Place everything in a slow cooker and sprinkle with 4 tablespoons salt, pepper, cajun seasoning. Cook 17 hrs.
Posted: 6/6/2012 12:50:22 PM
did not have porkchops, so, used 6" strip of xtra-meaty ribs. worked wonderfully. will use again with chops
Posted: 6/6/2012 12:26:40 PM
I put an onion slice below sith 1/4 cup water. I love that you can use the BBQ sauce of your choice so can watch the sodium content. Burnt bottom are caused by bottom heating crockery, not low setting, or average thickness of chops.
Posted: 6/6/2012 11:56:46 AM
You just have to remember that a crock pot doesn't let liquids evaporate like other cooking methods. You always need less of a sauce or liquid that usual. And try to use a crock pot that has heat surrounding the pot, not one that only heats the bottom. Then you'll have great results everytime.
Posted: 3/14/2011 10:55:19 AM
I loved this recipe. Quick, easy and delicious with mashed potatoes! Didn't necessarily like the onions on top.