Krogers in our area have pork loins on sale for $1.97/pound. That’s a deal and I use a lot of pork loin, especially now that I’m making Canadian Bacon. By the way, while at Kroger, I checked the price of Canadian Bacon and it was $3.99 for 6 oz. or . . $10.64 per pound. Let’s see . . would I pay $10.64 for storebought or would I pay $1.97 per pound and make my own, which I think tastes better?
For grilling pork chops, I like to cut them into 1″ slices for Vince and about 3/4″ for me. From a pork loin that was about $12, I cut 7 packages of pork chops, each containing a chop for me and a chop for Vince so the price came out to $1.71 per meal for the pork. Not bad! That’s why I buy almost all the meat we buy when it’s on sale. It’s a huge savings. Even the pork in the freezer from the pig we buy at the youth fair ends up costing more than this.
For one of the loins, I cut it in half, put the other half in the freezer and cut some very thick chops since they were going to be pressure cooked.
I seasoned those with cajun seasoning and browned them in the Instant Pot.
Once they were brown, I removed them from the pot, added one chopped onion and about 8 cloves of garlic to the pot and sauteed those for a few minutes. The pork chops were added back, along with a sauce I had made and it was all cooked together for 4-1/2 hours using the slow cooker feature of the Instant Pot.
As you read through the ingredients I used, which was just basically what I saw and what looked good, think about things you could add.
- Sliced jalapenos
- Maybe leave off the brown sugar and add pineapple, maybe in sweetened juice, or maraschino cherries.
I knew that I wanted to serve this over rice so I wanted it to be subtly sweet but more along the lines of a gravy.
It was delicious and Vince kept saying .. do you think you can remember exactly what you did so we can have this again? Do I remember anything? NO! So, here it is before I forget.
- 6 thick cut pork chops or about 3 pounds pork loin, trimmed and sliced into 6 thick chops
- Cajun seasoning - we like Slap Ya Mama
- 1/4 c. olive oil
- 1 onion chopped
- 6 - 8 cloves garlic - I left them whole but you can chop them
- 1/2 cup soy sauce - low sodium is a good choice because the cajun spices may have salt
- 2 T. Sriracha - or whatever amount sounds good to you
- 2 T. grated fresh ginger
- 1/4 cup brown sugar
- 3 T. apple cider vinegar
- 2 T. spicy brown mustard
- 3 T. cornstarch
- 6 - 8 green onions, sliced
- Season the chops and set aside.
- Chop the onion and garlic (if desired).
- Beginning with the soy sauce and using the remaining ingredients EXCEPT the cornstarch, mix together in a bowl to create the sauce.
- Add the olive oil to the pot and saute or brown the chops.
- Remove the chops, add the onion and garlic and cook about 5 minutes.
- Add the chops back to the pot.
- Pour the sauce over the chops.
- Place the lid on the pot and set to "slow cooker" and cook for 4-1/2 hours or until the meat is done and tender. I aim for an internal temp of at least 150. These chops are not going to dry out so if they go a bit over, that's ok.
- Remove the pork to a plate and allow to cool slightly.
- Change the pot settings to saute (or pour the liquid into a pan to be used on the stove top).
- Stir the cornstarch into 2 T. of cold water and stir til smooth.
- Add the cornstarch mixture to the hot liquid and whisk til smooth. Allow to continue cooking til gravy thickens.
- Shred or thinly slice the pork. I shredded it with two forks. Place the meat back into the gravy and allow to simmer just until the meat is heated. Add water, 1 tablespoon at a time, if the gravy gets too thick.
- We had this over rice with a side of asparagus. It would be great with the rice and only a side salad.