Crock Pot Pork Chops
Ingredients
The pork chops
-
4
pieces
Bone-in pork chops (1 inch thick; boneless pork chops work as well)
The seasonings
-
1
tsp
Sea salt
-
½
tsp
Black pepper
The cooking fats
The vegetables
-
1
large
Yellow onion (thinly sliced)
-
4
cloves
Garlic (minced)
The thickening agents
-
2
tbsp
Arrowroot powder (or cornstarch, or ¼ tsp xanthan gum)
The liquids
-
2
cups
Chicken broth, reduced sodium
-
1
tbsp
Worcestershire sauce
-
2
tbsp
Dijon mustard
The herbs
-
1
tbsp
Fresh thyme (finely chopped)
-
1
tbsp
Fresh rosemary (finely chopped)
Instructions
- Pat the pork chops dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the pork chops for 3-5 minutes per side until golden brown, then transfer to a Crock Pot.
- In the same skillet, sauté the sliced onion for about 5 minutes until softened, then add minced garlic and cook for 1 minute.
- Sprinkle arrowroot powder over the onions and garlic, stir to combine, and cook for 1 minute.
- Slowly whisk in chicken broth, bring to a simmer, and cook until slightly thickened.
- Stir in Worcestershire sauce, Dijon mustard, thyme, and rosemary.
- Pour the gravy over the pork chops in the Crock Pot.
- Cover and cook until the pork chops are tender: 5-6 hours on Low or 2-3 hours on High for bone-in chops, and 3-4 hours on Low or 1-2 hours on High for boneless chops.
Nutrition Facts (estimated)
Servings
4
Calories
412
Total fat
23.2g
Total carbohydrates
11.4g
Total protein
38.7g
Sodium
mg
Cholesterol
mg
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