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Description
A simple and delicious recipe for Crock Pot Pork Chops, perfect for a weeknight meal. The pork chops are seared to perfection and then slow-cooked in a flavorful broth with aromatic herbs.
Ingredients
- 4 thick-cut boneless pork chops (about 3 pounds total)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- 2 tablespoons olive oil
- ½ onion sliced thin
- 2 cloves garlic minced
- ½ cup white wine
- 14.5 ounces low-sodium chicken broth (1 can)
- 2 teaspoons Dijon mustard
- 2 tablespoons cornstarch + 2 tablespoons water
- 2 bay leaves
- 3 sprigs fresh thyme
Instructions
- Season the pork chops on both sides with the salt, pepper, onion powder, and paprika.
- Heat the oil in a large skillet over medium-high heat. Once heated, add in the pork chops, searing on each side until browned. Set aside.
- Add in the onions and cook until softened. Then, add in the garlic and cook for a minute.
- Pour in the white wine and chicken broth. Then, stir in the Dijon mustard and cornstarch slurry.
- Place the pork chops in the slow cooker, and pour the broth mixture over the pork chops.
- Add in the bay leaves and thyme.
- Cook on high for 3-4 hours or on low for 6-8 hours.
- Optional: Once the pork chops are done cooking, remove them from the slow cooker and place on a plate. Remove the bay leaves and thyme and discard. Use an immersion blender to blend the broth mixture until smooth.
- Add the pork chops back to the slow cooker to keep warm until ready to serve.
Notes
- Storage: Store crockpot pork chops in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.