Ingrédients (4 portions)

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

Préparation

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.

Notes & Astuces du chef

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

Plat principal

(sans titre)

Difficulté Easy	Préparation 15 min	Cuisson 420 min	Repos 120 min	Portions 4
Méthode Slow Cooker	Origine Québécoise	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

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

Préparation

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.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

421 kcal

Calories

29 g

Protéines

47 g

Glucides

13 g

Lipides

3 g

Fibres

1 086 mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)