Crock Pot Smothered Pork Chops
Ingredients
- 4 slices bacon (cut into ½-inch slices)
- 2 cups low-sodium chicken broth
- 1 tbsp soy sauce
- 1 tbsp Worcestershire Sauce
- 2 bay leaves
- 1½ tbsp brown sugar (divided)
- 6 bone-in (blade-cut, 1-inch thick pork chops about 8-oz. 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 tbsp
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 cloves garlic (minced)
- 2 tsp minced fresh thyme leaves
- 2 tbsp cider vinegar*
- 1 tbsp chopped fresh parsley leaves
Instructions
- 1
Spray a slow-cooker with nonstick cooking spray and set temperature to low.
- 2
Add chicken broth, soy sauce, Worcestershire sauce, bay leaves, and 1 tbsp brown sugar to the slow-cooker insert and cover with the lid.
- 3
Cook
- 4
Pat pork chops dry with a paper towel and season with salt & pepper.
- 5
Cook bacon
- 6
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.
- 7
Cook pork chops
- 8
Place 3 chops in the pan that cooked the bacon 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.
3 min - 9
Add onions and spices
- 10
Add onions, 1½ tsp brown sugar, ¼ cup water, 1 tsp salt, and ½ tsp 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.
6 min - 11
Add garlic and thyme and cook an additional 30 seconds.
- 12
Pour the onion mixture over the pork-chops in the slow-cooker.
- 13
Cover and cook
- 14
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).
- 15
Rest
- 16
When ready to serve, transfer chops to a serving dish and cover loosely with foil. Let them rest 5 minutes.
5 min - 17
Discard bay leaves from the sauce and use a large spoon to skim the fat from the surface of the sauce.
- 18
Add the vinegar and parsley, season with salt and pepper and stir well.
- 19
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!
Nutrition
Per serving (based on 6 servings)
