Ingredients (4 servings)

Bone-in pork chops 4 (6.3 oz each)

Cornstarch, for cooking 1 tablespoon

Chicken broth 1 cup

Ketchup 3/4 cup

Chili sauce 1/2 cup

Maple syrup 1/3 cup

Brown sugar 3 tablespoons

Apple cider vinegar 2 tablespoons

Dry mustard 1 tablespoon

Smoked paprika 1 teaspoon

Salt and pepper to taste

Preparation

In a bowl, mix all the sauce ingredients: broth, ketchup, chili sauce, maple syrup, brown sugar, apple cider vinegar, dry mustard, smoked paprika, salt, and pepper.

Trim excess fat from the pork chops. Place the chops in a large freezer bag, pour in the sauce, seal the bag, and shake to coat thoroughly.

Remove air from the bag, seal, lay flat on a baking sheet, and freeze for at least 2 hours. Remove the baking sheet once the bag is completely frozen.

The day before serving, thaw the bag in the refrigerator.

When ready to cook, pour the contents of the bag into the slow cooker. Cover and cook on low for 6 hours 30 minutes to 7 hours 30 minutes.

Dissolve the cornstarch in a little cold water. Stir into the slow cooker and continue cooking for 30 minutes to thicken the sauce.

Chef's Notes & Tips

Recipe adapted and summarized from the source Je Cuisine: https://www.recettesjecuisine.com/fr/recettes/plats-principaux/porc/cotelettes-de-porc-barbecue-et-erable-pour-sacs-a-congeler/ Nutrition per serving taken from the source. The source indicates a minimum of 2 hours of freezing and a cooking time of 7 hours on low; the recipe card uses 420 minutes of cooking. For safety, thaw in the refrigerator and cook pork to a safe internal temperature of at least 145°F (63°C) with a 3-minute rest.

COOKING MEALS BOOK

Main course

Maple BBQ Pork Chops for Freezer Bags

Maple BBQ pork chops, prepared in a freezer bag and then slow-cooked in a slow cooker.

Difficulty Easy	Prep time 15 min	Cook time 420 min	Rest time 120 min	Servings 4
Method Slow Cooker	Cuisine Québécoise	Category Main course	Visibility Public

Ingredients (4 servings)

Bone-in pork chops 4 (6.3 oz each)
Cornstarch, for cooking 1 tablespoon
Chicken broth 1 cup
Ketchup 3/4 cup
Chili sauce 1/2 cup
Maple syrup 1/3 cup
Brown sugar 3 tablespoons
Apple cider vinegar 2 tablespoons
Dry mustard 1 tablespoon
Smoked paprika 1 teaspoon
Salt and pepper to taste

Preparation

In a bowl, mix all the sauce ingredients: broth, ketchup, chili sauce, maple syrup, brown sugar, apple cider vinegar, dry mustard, smoked paprika, salt, and pepper.
Trim excess fat from the pork chops. Place the chops in a large freezer bag, pour in the sauce, seal the bag, and shake to coat thoroughly.
Remove air from the bag, seal, lay flat on a baking sheet, and freeze for at least 2 hours. Remove the baking sheet once the bag is completely frozen.
The day before serving, thaw the bag in the refrigerator.
When ready to cook, pour the contents of the bag into the slow cooker. Cover and cook on low for 6 hours 30 minutes to 7 hours 30 minutes.
Dissolve the cornstarch in a little cold water. Stir into the slow cooker and continue cooking for 30 minutes to thicken the sauce.

Chef's Notes & Tips

Nutritional information (per serving)

421 kcal

Calories

29 g

Protein

47 g

Carbs

13 g

Fat

3 g

Fiber

1 086 mg

Sodium

Maple BBQ Pork Chops for Freezer Bags

Ingredients (4 servings)

Preparation

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Maple BBQ Pork Chops for Freezer Bags