Slow Cooker Apricot Russian Dressing Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a level surface away from the edge of your counter. Gather the pork chops, Russian dressing, apricot preserves, and the onion soup mix.

If the pork chops were refrigerated, take them out about 15 minutes before starting to take the chill off, but do not leave them at room temperature for longer than 30 minutes. Prepare a clear space to work and have your serving spoon ready for plating once the cooking is complete.

Instructions

Arrangement

1. 1Prepare the slow cooker
   Place the boneless pork chops in a single layer at the bottom of the slow cooker stoneware. Ensure the chops are arranged flat to promote even cooking throughout the process.
   Look for The chops should cover the bottom of the slow cooker evenly without excessive overlapping.
   Tip If the chops are of varying thickness, place the thicker pieces toward the outer edges of the slow cooker.

The pork chops should be laid out in a single, even layer at the base of the slow cooker. This ensures that every piece of meat has direct contact with the base, allowing for consistent heat distribution and uniform cooking from the very start of the process.

Sauce infusion

2. 2Combine and pour the sauce
   In a separate bowl, whisk together the Russian dressing, apricot preserves, and the packet of onion soup mix until well combined. Pour this mixture evenly over the pork chops, ensuring each piece is well coated.
   Look for The sauce should be thick and pourable, covering the meat completely.
   Tip Use a spatula to scrape every bit of the sauce from the measuring cup to maximize the flavor.

After pouring the combined sauce over the chops, ensure that every piece is fully coated. The apricot and Russian dressing mixture should appear glossy and thick, creating a flavorful environment that will braise the meat as the slow cooker reaches the necessary temperature.

Slow braising

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once the pork reaches an internal temperature of 145°F (63°C), turn off the heat and let the meat rest for at least 5 minutes before serving with the thickened apricot onion sauce.
   Look for The pork is done when it is fork-tender and the sauce has reduced slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature in the thickest part of the chop to ensure it is cooked safely.

As the cooking concludes, the kitchen should be filled with a savory, slightly sweet aroma. The pork chops should be incredibly tender, and the sauce should have reduced into a rich, thick glaze that clings to the surface of the meat, indicating the dish is ready to serve.

Common mistakes

A common mistake is overcooking the pork, which can lead to a stringy texture despite the sauce. Start checking the internal temperature toward the end of the recommended time range to avoid this.

Another oversight is failing to mix the sauce components thoroughly before pouring; ensure the onion soup mix is well incorporated into the dressing and preserves so that the seasoning is consistent across all the chops.

Finally, resist the urge to peek under the lid too often, as this releases heat and moisture.

How to tell it’s done

The pork chops are perfectly done when they reach an internal temperature of 145°F (63°C) when measured with a meat thermometer in the thickest portion of the meat.

You will notice that the meat has changed from a translucent pink to an opaque white, and it should yield easily to the pressure of a fork. Always let the meat rest for at least 5 minutes before serving to ensure the juices redistribute properly throughout the chop.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest