Slow Cooker Pork in Red Wine

I was looking for slow cooker recipes online the other day.

I came across a site that said not to use wine in the slow cooker as it doesn’t ‘cook-off’ like it would in a skillet or Dutch oven.

Oops…….

The article stated that the wine would impart an ‘unpleasant alcohol’ taste to the food.

Okay – I agree that the heat from a slow cooker, and the fact that steam doesn’t readily escape, could cause more of the alcohol to remain.

To be honest, not being concerned I simply never thought about it. I use wine for the flavor it gives and, in slow cooker recipes I have been using much less than I would in other cooking methods.

Until now.

This pork recipe is a wine-based dish and that is the only liquid used. I made it before I read the article saying that I shouldn’t.

We both loved it…. It had exactly the hearty, wine-y flavor we had anticipated with no ‘unpleasantness’ at all.

Maybe the author of the article used cheap wine……

Always cook with a wine you would be happy to drink.

Slow Cooker Pork in Red Wine

Total time: 7 hours

Ingredients:

  • 2 boneless pork chops, about 1″ thick, cut in half
  • 2 medium red onion, cut into wedges
  • 2 bay leaves
  • 1 tbs parsley
  • 1 tsp thyme
  • 1 tbs tomato paste
  • 1 cup (8oz, 240ml) red wine
  • 1/2 tsp beef base
  • 2 tbs tapioca

Slow Cooker Pork in Red Wine

Instructions:

  • Put onions in the slow cooker.
  • Top with chops in a single layer.
  • Mix remaining ingredients and pour over chops.
  • Cover and cook, low heat, for 3 hours.
  • Uncover, quickly give it a stir and turn the chops.
  • Cover and cook for 3 1/2 hours.
  • Remove bay leaves and serve.

Print Recipe

Continuing with my random re-posts of herbs and spices – here are a few herb blends you can easily make yourself:

Fines Herbes
2 tbs parsley                             1 tbs chervil
1 tbs lovage                              2 tsp green dill weed
2 tsp tarragon

Herbes de Provence
4 tsp dried thyme                      2 tsp dried marjoram
2 tsp dried parsley                    1 tsp dried tarragon
2/3 tsp dried lavender flower     1/2 tsp celery seeds
1 crushed bay (laurel) leaf

Italian Herbs
4 tsp dried basil                         3 tsp dried thyme
2 tsp dried marjoram                 2 tsp dried oregano
1 tsp dried sage                        1 tsp dried garlic flakes
1 tsp dried rosemary

                         Mixed Herbs

4 tsp dried thyme                      2 1/2 tsp dried sage
1 1/2 tsp dried oregano            1 tsp dried mint
3/4 tsp dried marjoram             1/2 tsp dried parsley

Last update on February 5, 2018

Comments 10

  1. long time ago we set the rule: if one of you won’t drink it, don’t cook with it. So I’ll cook with HIS reds and MY whites.

  2. One of our favourite dishes is a “drunken pork” made with pork goulash and red wine. I also do a version using cider. I don’t have a slow cooker but use a Le Creuset type casserole bought at a vide grenier many years ago.

  3. This recipe looks delicious! I’ve been using a slow cooker for years and always used wine in it. I think I probably read the same article you did and scratched my head after reading it too. I buy wonderful wine that I don’t mind drinking an entire bottle of. Why would I buy cheap wine to cook with? 😉

    • There are far too many people who blather idiocies on the internet. Did you see the one about onions becoming poisonous if they are cut and not used with a day? Silly fools.

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