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Introduction
When it comes to comfort food, few dishes satisfy quite like tender, juicy pork chops. But what if you could elevate that comfort with minimal effort? The secret lies in a classic trick—drenching pork chops in seasoned flour before slow cooking. This old-school method creates a rich, flavorful gravy and incredibly succulent meat, perfect for busy weeknights or cozy weekends. Let’s dive into your new favorite slow cooker recipe!
Ingredients
4 bone-in pork chops (about 1 inch thick)
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp olive oil or butter (for searing)
1 medium onion, thinly sliced
2 cups beef or chicken broth
2 tbsp Worcestershire sauce
1 tsp dried thyme (optional)
1 tbsp cornstarch + 2 tbsp cold water (optional, for thicker gravy)
Preparation
Season and Dredge
In a shallow bowl, mix flour, salt, pepper, garlic powder, and onion powder. Dredge each pork chop in the seasoned flour, coating both sides well.
Sear the Pork Chops
In a large skillet, heat olive oil or butter over medium-high heat. Sear each pork chop for 2–3 minutes per side until golden brown. This locks in flavor and helps the flour coating start the gravy base.
Layer in the Slow Cooker
Place sliced onions on the bottom of the slow cooker. Arrange the seared pork chops on top. In a bowl, combine broth, Worcestershire sauce, and thyme. Pour over the chops.
Cook Low and Slow
Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until pork is tender and cooked through.
Optional Thickening
For a thicker gravy, stir in a cornstarch slurry (cornstarch mixed with water) during the last 30 minutes of cooking.
Presentation and Storage Tips
Serve these luscious chops over mashed potatoes, rice, or egg noodles to soak up the gravy.
Garnish with fresh parsley or thyme for a burst of color and freshness.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Variation
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