Spring is here and I have a lot of outside clean-up work to do, so to free up some time I decided to put this Slow Cooker Smothered Pork Chops Recipe on tonight’s supper menu. This recipe does require a little bit of prep time, but once it’s in the slow cooker, you can set it and forget it, and go about your day.
This recipe has a delicious combination of flavors which creates a fabulous gravy to serve over mashed potatoes. The parsley in this recipe mainly serves as a garnish – so it’s optional.
The next time you need to free up some time give this Slow Cooker Smothered Pork Chops Recipe a try; it’s really good.
Slow Cooker Smothered Pork Chops Recipe
- 4 slices bacon (cut sideways into ¼ inch slices)
- Vegetable oil (if necessary)
- 6 bone-in blade-cut pork chops (about 3/4 inch thick – I used boneless shops in this recipe because they were on sale)
- Salt and pepper
- 3 medium yellow onions (halved and sliced)
- 1 teaspoon light brown sugar plus 1 tablespoon
- 1/4 cup water plus 2 tablespoons
- 3 cloves garlic (minced)
- 1 teaspoons dried thyme
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 2 bay leaves
- 1 tablespoon cornstarch
- 1 tablespoon cider vinegar
- 1 tablespoon minced fresh parsley leaves (optional)
- In a large skillet over medium-high heat cook the bacon until browned and starting to turn crispy. Remove the bacon to a dish lined with paper toweling to drain. Set the bacon aside in the refrigerator and leave the bacon fat in the skillet.
- Season pork chops with salt and pepper, and brown them in the bacon fat, on both sides, 3 at a time. Place them in the bottom of the slow cooker.
- Add the sliced onions to the now empty skillet, 1 teaspoon brown sugar, ¼ teaspoon salt, and ¼ cup water. Cook until onions are softened and start to brown. While onions are cook stir to scrape up any dripping off the bottom of the pan. Add the garlic and time and continue cooking until fragrant; pour the onion mixture over the chops in the slow cooker. Add the chicken broth, soy sauce, and bay leaves to the mixture. Cook on low for 6-8 hours or until or until chops are fork tender.
- Remove the chops to a serving platter and tent with aluminum foil. Remove the bay leaves and pour onion and juices through a fine mesh strainer into a saucepan. Place the onion solids in a blender, add 1 cup reserved broth from the saucepan, and blend until smooth, and then pour the mixture back into the sauce. In a glass or small bowl combine the remaining 1 tablespoon of water with the cornstarch; mix until smooth. Add the cornstarch mixture to the juices in the saucepan and cook over medium heat until thickened, stirring frequently. Add the cider vinegar, salt, and pepper to taste, and pour some of the gravy over the top of the chops. Warm the reserved bacon pieces in a microwave, or on the stove, and sprinkle them over the chops. (Garnish with parsley – if using). Serve extra gravy over mashed potatoes.
Adapted from Cooks Country