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
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!
