Pork is almost synonymous with fall recipes for some reason. There are many great slow-cooking recipes for just about any pork choice, whether it’s roast, ribs or chops.
One question I hear often is whether cooks should brown meats before placing them in the slow cooker. It’s not a simple yes or no answer. In the case of ground beef, my answer is always yes. With pork, it’s a definitive maybe.
It will cook without browning, and for many recipes, browning is not necessary.
It is only important if the seasoning needs to be seared into the meat or for appearance. I do like the browned look of pork chops and if that matters to you, the answer is yes. If it’s not important to you or if time is a factor, then no.
With this recipe, directions call for browning so the Creole mustard can be seared into the chops. If you have no time for browning, just spread the mustard on the chops when you put them into the cooker.
Julie Kay is a columnist for The Advocate. She can be reached at email@example.com.