How to make easy slow cooker smothered pork chops

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Everyone loves tender, smothered pork chops. Wouldn't it be nice if you could come home after a long day at work and know that they were already cooked? With the recipe below, you can. And they're so perfectly juicy and tender, you might find you start coming home to this delicious dinner more often. Best of all, there's virtually zero work that comes with this quick and easy meal.
You have to brown the bacon first, but after that the hard part is done. You just need to add pork chops, some onions, stock and other seasonings and herbs. To make them truly smothered and swimming on your plate, you will need to thicken the sauce a little bit at the end. But is that really too much to ask for pork chops that are literally falling off the bone and oh-so-delicious?
Cooktop Cove
Easy Slow Cooker Smothered Pork Chops
10 minutes
7 hours, 30 minutes
7 hours, 40 minutes
4 bone-in pork chops, about 3/4 inch thick
1 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon, chopped
1 large onion, sliced
1 tablespoon brown sugar
2 teaspoons garlic, minced
3 cups chicken stock
2 teaspoons Worcestershire sauce
1 large bay leaf
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons fresh parsley, chopped
Pat pork chops dry and season both sides with salt and pepper. Place in the bottom of a 6-quart slow cooker.
Place the bacon in a large skillet and cook over medium heat until browned and crispy, about 5 minutes. Drain on paper towels and sprinkle bacon bits over pork chops. Add the onion slices on top of the bacon.
In a large bowl mix together the brown sugar, garlic, chicken stock and Worcestershire sauce. Pour this mixture over the pork chops. Add one bay leaf to the slow cooker.
Place lid on slow cooker and cook on low for 7 hours or on high for 4 hours.
Remove pork chops from slow cooker. Mix the cornstarch with the water and add to the slow cooker, whisking as you do.
Place pork chops back into the sauce and coat entirely. Put the lid back on the slow cooker and cook on high for another 30 minutes.
Remove pork chops to a plate, ladle sauce over top and sprinkle with parsley.
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