Joan's Slow Cooker Pork Chops

Joan's Crock Pot Pork Chops
Joan's Crock Pot Pork Chops. Diana Rattray
    430 min
Ratings

This is an uncomplicated slow cooker recipe for pork chops, flavored with onions and a little wine. The slow cooker makes this a nearly effortless recipe to fix and cook. 

I made this recipe (pictured) with bone-in chops, so I went with a little less time so they wouldn't be falling apart. I cooked them on high for 2 1/2 hours, and I used a cooking bag in the crock pot. I also thickened the liquids to make a great-tasting sauce. 

What You'll Need

  • 8 boneless pork chops
  • 1 tablespoon vegetable oil
  • 4 to 6 large sweet onions, peeled and sliced in thick rounds or as desired
  • kosher salt and freshly ground black pepper
  • 1 cup chicken broth, low sodium
  • 1/4 to 1/2 cup dry white wine or sherry
  • 1 tablespoon cornstarch to thicken the sauce, optional
  • 1/4 cup fresh chopped chives or fresh chopped parsley

How to Make It

Trim excess fat from chops. Heat the oil in a large skillet or sauté pan, cook the onion slices over medium heat until they just start to color. Try to keep from separating into rings if you sliced them in thick rounds. Remove the onions to a large plate; set aside.

Turn heat to medium high and brown each chop for about 2 to 3 minutes on each side. When you have turned each chop, sprinkle with a pinch of kosher salt and a generous amount of freshly ground black pepper. Remove pork chops to a large platter.

Turn off the heat; add broth and wine to skillet and scrape up the pan juices and any browned bits that remain.

Layer onions and chops in slow cooker, beginning and ending with onion slices; add the broth.

Cover and cook on LOW for 6 to 9 hours, or on HIGH for about 2 1/2 to 4 hours.

Remove the chops and onions to a warm platter and keep warm until serving. Thicken the juices to make a sauce, if desired. See below.

Sprinkle with chives or chopped parsley before serving, if desired.

Optional Sauce

Depending on the length of time in the slow cooker, the liquids might be quite watery. Strain the liquids and skim off fat. Pour the liquids into a saucepan and bring to a boil. Boil the sauce for 2 minutes, or until the flavors are concentrated. 

Combine the cornstarch with 1 tablespoon of cold water. Stir until smooth. Whisk the cornstarch mixture into the simmering liquids and cook, stirring, until thickened. 

Serves 6 to 8.

More Slow Cooker Pork Chops

Liesl's Crockpot Pork Chops

Butterflied Chops and Potatoes

Pork with Orange-Mustard Sauce

See Also

Crockpot Pork Index