Smothered Pork Chops {Slow Cooker}
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
8 hrs 35 mins
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Total Time
8 hrs 50 mins
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Servings
6 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
American
Smothered Pork Chops {Slow Cooker}
Description
This recipe starts by frying chopped bacon until browned, setting it aside while leaving drippings in the pan. Pork loin chops are then seasoned and seared in the drippings for a golden crust. Caramelized onions are sautéed with brown sugar, garlic, and thyme, then combined with chicken broth, soy sauce, and bay leaves. The pork chops, bacon, and onion mixture are placed into a slow cooker and cooked until tender.
The slow cooking process allows the pork to become very tender, absorbing the smoky, savory flavors from bacon and fragrant seasonings. The final step includes thickening the cooking liquid into a smooth gravy using cornstarch and cider vinegar, creating a rich sauce that coats the chops well.
These smothered pork chops serve well over rice or mashed potatoes, making a comforting, homestyle meal. The gravy adds moisture and flavor that complements the pork and sides.
If the gravy is too thin, an additional cornstarch slurry can be added and boiled briefly to thicken. Doubling the pork chops without adding more liquid still yields sufficient gravy for serving.
Ingredients
- 5 lices Bacon chopped
- 6 pork loin chops about 3/4-inch thick, bone-in
- salt
- black pepper
- 2 onion peeled, halved and sliced into 1/2-inch thick half moons, yellow
- 1 teaspoon light brown sugar plus 1 tablespoon
- ¼ cup water cold, plus 2 tablespoons
- 3 garlic minced, cloves
- 1 teaspoon thyme dried
- 3 cups chicken broth low-sodium
- 1 tablespoon soy sauce
- 2 bay leaf
- 1 tablespoon cornstarch
- 1 tablespoon cider vinegar
- 2 tablespoons parsley chopped, fresh
Instructions
- In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
- Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
- Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
- Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
- When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.
Notes
- Serve the smothered pork chops over rice or mashed potatoes to complement the rich gravy.
- If the gravy is too thin, mix an additional tablespoon of cornstarch with cold water and add to the sauce; bring to a boil to thicken.
- Doubling the pork chops without increasing liquid still results in enough gravy to smother the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 338kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 102mg | 34% |
| Sodium | 392mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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