I’m trying to get the hang of pork chops in the slow cooker.
Tried a recipe and brined them for several hours. These were boneless loin chops at least 3/4 inch thick. Recipe said to leave them in the cooker on low for 6 to 7 hours and they would be fork cut tender. Several internet recipes said exactly the same thing on time.
After 4 hours I checked and internal temp was 170. They were pretty good but a tad dry.
So…do you cook to internal temp or leave them in the full time? If left for another 2 hours would they get more tender and ‘break down’ somewhat…or just get turned to dry hockey pucks?
I’d rather ask than try with another set of chops…LOL.