Slow Cooker Smothered Pork Chops Recipe2021-12-03
- Cuisine: American
- Course: Main Dish
- Skill Level: Easy
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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This information is per serving.
Slow cooker smothered pork chops recipe. Pork chops with bacon, vegetables, and spices cooked in a slow cooker. This delicious pork recipe adapted from https://www.centercutcook.com/slow-cooker-smothered-pork-chops/
You may also like to prepare Peachy Pork Chops:
Slow Cooker Peachy Pork Chops Recipe
Pork chops with canned peach halves, spices, and tomato paste cooked in 4-6-quart (4-6 L) slow cooker.
Makes 4 servings
Ingredients: 1 pound (480 g) pork chops, 29 oz (870 ml) can cling peach halves, 1/4 cup 960 ml) brown sugar, 3/4 teaspoon (4 ml) ground cinnamon, 1/4 teaspoon 91 ml0 ground allspice, 8 oz (240 ml) can tomato paste, 1/4 cup (60 ml) vinegar
Instructions: Grease a large nonstick skillet with cooking spray, then heat over medium-high heat. Add pork chops to the hot skillet and cook until browned on both sides. Remove browned meat from the skillet and drain well.
Drain peach halves, reserving 1/4 cup (60 ml) syrup. In a large mixing bowl, combine drained peaches, reserved syrup, brown sugar, cinnamon, allspice, tomato sauce, and vinegar. Mix well.
Grease inside the slow cooker with nonstick cooking spray. Place browned pork in a greased slow cooker, then pour peach mixture over the meat.
Cover the pan and cook in a low-heat setting for 4-6 hours.
Turn off the slow cooker and open the lid. Remove cooked pork chops from the slow cooker and transfer them to serving plates. Pour peach mixture over. Serve hot. More Slow Cooker Recipes
Slow Cooker Smothered Pork Chops Recipe
- 4 bone-in pork chops
- 4 slices bacon, cut into small pieces
- 2 tablespoons (30 ml) canola oil
- 1 large yellow onion, peeled and sliced
- 1/4 cup (60 ml)plus 2 tablespoons water
- 1 tablespoon brown sugar
- 2 teaspoons minced garlic
- 3 cups (750 ml) reduced-sodium chicken stock
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 tablespoon cornstarch
- 1 tablespoon cider vinegar
- 1 teaspoon dried parsley
- salt and freshly ground black pepper
Pat the pork chops dry with paper towels. Season on both sides with salt and black pepper.
Heat a small nonstick skillet over medium-high heat. Add sliced bacon and cook, stirring occasionally, until crispy. Using a slotted spoon, remove cooked bacon from the skillet and transfer to a paper-towel lined plate. Drain and store in the fridge.
Add seasoned pork chops to the drippings, adding more canola oil as needed. Brown for 2-3 minutes per side. Remove browned pork from the pan and transfer to the slow cooker.
Add the small amout of oil to the skillet. Add sliced onions, salt, and 1/4cup (60 ml) water. Cook, stirring occasionally, until onionis translucent.
Stir in minced garlic and cook for further 1 minute. Remove garlic-onion mixture from the pan and pour over the meat in slow cooker.
Using the same skillet, combine chicken stock, Worcestershire sauce and, brown sugar. Stir well and bring to a boil over medium-high heat. Remove the mixture from the skillet and pour over the pork. Add bay leaf.
Cover the slow cooker and cook on low-heat setting for 7-8 hours or until pork chops are tender.
Turn off the slow cooker and open the lid. Diskard the bay leaf. Remove cooked pork chops fron the pot and transfer to a serving plate. Cover with aluminum foil and keep warm.
Strain the cooking liquid through a fine mesh strainer into a large saucepan. Place solids in a blender, then pour in 1 cup (250 ml) from the saucepan. Blen until smooth. Pour this mixture back into the saucepan and heat over medium-high heat.
In a small mixing bowl, combine 2 tablespoons (30 ml) water and cornstarch. Mix until cornstarch is dissolved completely. Pour cornstarch mixture into the saucepan and cook for furter 5 minutes or until the sauce has thickened.
Stir in the vinegar, then add cooked bacon. Season with salt and black pepper.
Place cooked pork chops over cooked rice or noodles. Spoon the gravy over. Sprinkle with chopped dried parsley.