Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins
Enjoy this fall-off-the-bone pork chops over rice or egg noodles with your favourite side dish. And do not forget to spoon over the delicious sauce!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
4 slices bacon, cut into small pieces
4 bone-in pork chops, about 3/4” thick seasoned with salt and pepper on each side
1/4 c. water
2 tbsp canola oil
1 large yellow onion, cut into 1/2” thick slices
2 tbsp water
1 tbsp brown sugar
2 tsp Worcestershire sauce
3 c. low-sodium chicken stock
2 tbsp minced garlic
1 tbsp cider vinegar
2 bay leaves
1 tsp dried parsley
1 tbsp corn starch
How to make Slow Cooker Smothered Pork Chops
Step 1: Using paper towels, pat the pork chops dry. Then, season with salt and pepper on all sides.
Step 2: On medium-high heat, cook the bacon until crispy. Transfer the bacon to a paper-towel-lined plate when done and keep it in the fridge for now.
Step 3: You can add a bit of canola or vegetable oil to the pan if there are not enough bacon drippings left. Just make sure you have about 2 tbsp oil left in the pan. Adjust the heat to high and add the pork chops. Cook on each side for about 2 to 3 minutes until browned. Shift the chops to the slow cooker when done.
Step 4: Add about a tsp of oil in the pan if there is no oil left. Add the onions and season with a pinch of salt. Pour in 1/4 cup of water and cook until clear, Scrape the bottom of the pan using a wooden spoon to release the remnants. Now, add the garlic and continue to cook for a minute more. When done, pour everything over the pork chops in the slow cooker.
Step 5: Combine the chicken stock with Worcestershire sauce and brown sugar to the skillet. Bring to a boil, then pour over the pork chops in the slow cooker. Add the bay leaves and set to cook for 7 to 8 hours on low until the chops are tender.
Step 6: Remove the bay leaves from the slow cooker and discard them. To a plate, carefully transfer the pork chops. Tent with foil to keep the chops warm.
Step 7: Through a fine-mesh strainer into a large saucepan, pour the liquid from the slow cooker. In a blender, put the solids and add a cup of the liquid from the saucepan. Blend on high until smooth. Into the saucepan, pour the mixture and heat over medium-high heat.
Step 8: Whisk 2 tbsp water with 1 tbsp cornstarch in a small bowl until the lumps are gone. Pour this into the saucepan. Continue to cook the sauce for additional 5 minutes until the sauce has thickened and bubbly. Add the vinegar. Stir, then add the bacon. To taste, season with salt and pepper.
Step 9: Serve the pork chops over fluffy rice or egg noodles. Spoon the sauce over and garnish with parsley. Enjoy!
Ingredients
- 4 slices bacon, cut into small pieces
- 4 bone-in pork chops, about 3/4” thick seasoned with salt and pepper on each side
- 1/4 c. water
- 2 tbsp canola oil
- 1 large yellow onion, cut into 1/2” thick slices
- 2 tbsp water
- 1 tbsp brown sugar
- 2 tsp Worcestershire sauce
- 3 c. low-sodium chicken stock
- 2 tbsp minced garlic
- 1 tbsp cider vinegar
- 2 bay leaves
- 1 tsp dried parsley
- 1 tbsp corn starch
Instructions
Step 1: Using paper towels, pat the pork chops dry. Then, season with salt and pepper on all sides.
Step 2: On medium-high heat, cook the bacon until crispy. Transfer the bacon to a paper-towel-lined plate when done and keep it in the fridge for now.
Step 3: You can add a bit of canola or vegetable oil to the pan if there are not enough bacon drippings left. Just make sure you have about 2 tbsp oil left in the pan. Adjust the heat to high and add the pork chops. Cook on each side for about 2 to 3 minutes until browned. Shift the chops to the slow cooker when done.
Step 4: Add about a tsp of oil in the pan if there is no oil left. Add the onions and season with a pinch of salt. Pour in 1/4 cup of water and cook until clear, Scrape the bottom of the pan using a wooden spoon to release the remnants. Now, add the garlic and continue to cook for a minute more. When done, pour everything over the pork chops in the slow cooker.
Step 5: Combine the chicken stock with Worcestershire sauce and brown sugar to the skillet. Bring to a boil, then pour over the pork chops in the slow cooker. Add the bay leaves and set to cook for 7 to 8 hours on low until the chops are tender.
Step 6: Remove the bay leaves from the slow cooker and discard them. To a plate, carefully transfer the pork chops. Tent with foil to keep the chops warm.
Step 7: Through a fine-mesh strainer into a large saucepan, pour the liquid from the slow cooker. In a blender, put the solids and add a cup of the liquid from the saucepan. Blend on high until smooth. Into the saucepan, pour the mixture and heat over medium-high heat.
Step 8: Whisk 2 tbsp water with 1 tbsp cornstarch in a small bowl until the lumps are gone. Pour this into the saucepan. Continue to cook the sauce for additional 5 minutes until the sauce has thickened and bubbly. Add the vinegar. Stir, then add the bacon. To taste, season with salt and pepper.
Step 9: Serve the pork chops over fluffy rice or egg noodles. Spoon the sauce over and garnish with parsley. Enjoy!