Crock Pot Smothered Pork Chops Recipe

These Crock Pot Smothered Pork Chops are juicy and delicious pan-seared pork chops cooked in a rich onion gravy. A super easy dinner recipe, perfect for any night of the week!

If you are a pork fan, you are going to LOVE this saucy pork chops recipe. Even if you’re not a pork fan, this may change your mind! The juicy pork is smothered in a flavorful sauce, crispy bacon bits and melts in the mouth. The slow cooker makes this whole recipe so easy to pull together!

How To Make This Crock Pot Smothered Pork Chop Recipe

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What Goes With Crock Pot Smothered Pork Chops

These Crock Pot Smothered Pork Chops are delicious served with:

• Crispy Cheesy Roasted Broccoli
• Garlic Cheesy Cornbread Drop Biscuits 
• Cheesy Mashed Cauliflower Recipe 
• Best Mashed Potato Recipe

Best Cut Of Meat For Crock Pot Smothered Pork Chops

 I use bone-in pork chops for this recipe. It really gives this dish a lot of flavor, but if you prefer boneless you can certainly do that. But do not use a thin cut pork chop. And be careful when taking them out when they are finished cooking. The meat will be very tender, a good way to take them out, is  scoop them with a spatula.

Can You Cook Frozen Pork In The Slow Cooker?

It’s not recommended to cook frozen meat in a slow cooker, as there’s the risk of harmful bacteria contaminating the meat before it reaches a safe temperature. The best place to thaw your meat is in the refrigerator before cooking it in a slow cooker.

Top Tips For Crock Pot Smothered Pork Chops

• Use blade cut pork steaks if pork chops aren’t available.
• Pat the pork dry with a paper towel before cooking and make sure to season with salt and pepper.
• Make sure to remove the bay leaves and skim the fat from the top of the sauce. 
• You may be tempted to omit the vinegar, I highly recommend you keep it in, balances out the other flavors perfectly.

Check Out These Other Delicious Slow Cooker Recipes

• Slow Cooker Brisker Recipe
• Easy Crock Pot Turkey Breast Recipe
• Easy Crock Pot Ribs
• Crock Pot Corned Beef

Crock Pot Smothered Pork Chops

Servings: 6 people

Author: Becky Hardin - The Cookie Rookie

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Ingredients

• 4 slices bacon cut into ½-inch slices
• 2 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire Sauce
• 2 bay leaves
• 1½ tablespoons brown sugar divided
• 6 bone-in blade-cut, 1-inch thick pork chops about 8-ounces each.
• Use pork steaks if blade-cut pork chops aren’t available.
• 3 yellow onions halved and sliced into ½-inch half-moons
• ¼ cup water plus 2 tablespoons
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic minced
• 2 teaspoons minced fresh thyme leaves
• 2 tablespoons cider vinegar
• 1 tablespoon chopped fresh parsley leaves

Instructions

• Spray a slow-cooker with nonstick cooking spray and set temperature to LOW.
• Place bacon in a medium-size, cold skillet set over medium heat. Cook the bacon just until it starts to crisp. Transfer bacon, leaving fat in the pan, to a paper towel-lined plate; set aside.
• While bacon cooks, add chicken broth, soy sauce, Worcestershire Sauce, bay leaves and 1-tablespoon brown sugar to the slow-cooker insert and cover with the lid.
• Pat pork chops dry with a paper towel and season with salt & pepper. After the bacon has cooked, place 3 chops in the same saucepan and cook until golden brown on both sides, about 2-3 minutes per side. Transfer the chops to the slow-cooker and repeat the process with the remaining 3 pork chops.
• Add onions, 1½ teaspoons brown sugar, ¼ cup water, 1-teaspoon salt and ½ teaspoon black pepper to the skillet. Scrape any browned bits off the bottom of the pan and cook (stirring often), over medium heat, until onions soften, about 6 minutes.
• Add garlic and thyme and cook an additional 30 seconds.
• Pour the onion mixture over the pork-chops in the slow-cooker.
• Cover the slow-cooker and cook, on LOW, until the chops/pork steaks are very tender, about 6-8 hours (or on HIGH 3-4 hours).
• When ready to serve, transfer chops to a serving dish and cover loosely with foil. Let the chops rest 5 minutes.
• Discard bay leaves from the sauce and use a large spoon the skim the fat from the surface of the sauce.
• Add the vinegar and parsley, season with salt and pepper and stir well.
• Spoon 1 cup of sauce over the chops and sprinkle with the bacon. Ladle the remaining sauce into a serving bowl and serve with the chops.
• Enjoy!

Notes

Note: You might be tempted to omit the vinegar, but please do not. In my opinion, it is one of the most important ingredients in this dish.

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