As the household ‘chef’, or primary cooker of main meals, you’d usually think you have a general idea of everyone’s palates and tastes and going on that info alone, you’d think you’d have a pretty good idea of what recipes will be a hit or a miss. But even with all that information handy, most pork chop recipes have always been more of a miss than a hit for me in the dinner dept. There’s never been anything particular to lay the finger in, just more of nothing being a show-stopper. And apparently that’s the bar I’ve set. So far they guys have only gone ga-ga for them a few ways, breaded, fried, and topped with caramelized onions, herbed and soaking in mushroom gravy, or my crispy, baked Italian ranch chops. But especially with the hubs, I am so glad that I hadn’t given up! After all, the hubs IS my picky eater.
While smothered may not typically be something I’d enjoy hearing, when it comes to these pork chops, it is essential. Slow cooked, all day long, in their rich, onion-based gravy they’re fall-apart tender and every bite is dee-vine. Topped with a generous bit of crisp, crumbled bacon and parsley? Ohhhhh, yes. We serve them over a bed of mashed potatoes so we can truly appreciate every single bite of gravy.
Crockpot Smothered Pork Chops
5 strips of bacon, cut into small pieces
2 onions, thinly sliced
4 tsp brown sugar, divided
4 garlic coves, minced
1 tsp dried thyme
salt and pepper, to taste
3 cups chicken broth
1/4 cup soy sauce
2 tbsp cornstarch + 2 tbsp water
2 bay leaves
6 pork chops, quality cuts
1 tbsp apple cider vinegar
fresh parsley for garnish
1. In a large skillet or sauce pan, over medium heat, cook the bacon until crisp.
2. Place the cooked bacon on paper towels to soak up the excess grease, leaving bacon fat in pan.
3. Discard all but about 2 tbsp of the remaining bacon fat and add in the onions, 2 tsp of the brown sugar, garlic, thyme, and salt. Cook, stirring often until the onions have softened and have begun to caramelize, about 15 minutes.
4. Add in 1 cup of the chicken broth, scraping the bottom of the pan to remove any stuck on browned bits. You want those!
5. Place the mixture in crock pot and add on the remaining 2 cups of chicken broth.
6. Add in the remaining 2 tsp brown sugar, soy sauce, and bay leaves. Stir to combine
7. Season the pork chops liberally with salt and pepper and add them into the crock pot, pushing them down into the juices.
8. Cover and cook on low for 6-7 hours or high for 4-5 hours. When there’s only an hour or so left, stir in the cornstarch and water mixture to the gravy.
9. Place pork chops on a serving plate and cover with foil.
10. Remove the bay leaves from the gravy and transfer the ‘gravy’ to a bowl to ‘rest’ for 5 minutes. Scrape off as much fat from the surface as possible.
11. Stir in the vinegar and add any additional salt and pepper, if needed.
12. Serve the finished pork chops over a bed of mashed potatoes, or even cooked rice. Ladle a generous helping of onion gravy over the top of the pork chops and top with bacon and parsley before serving.
This is making me hungry. Love my crock pot, even in the summer. I have a new version of a pork roast that I need to post soon using a chimichurri sauce. Thanks for posting with Fiesta Friday#72. Happy FF! :))