Instructions
- Pat the boneless pork chops completely dry with paper towels. This step is crucial for achieving a good sear. Season both sides of the pork chops generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of onion powder.
- Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Once hot, carefully place 2-3 pork chops in the skillet, ensuring not to overcrowd the pan. Sear the pork chops for 2-3 minutes per side until beautifully golden brown. The goal here is to develop a deep, rich color and flavor, not to cook them through. Repeat with any remaining pork chops, adding a little more oil if necessary.
- Spray the inside of your 6-quart (or larger) slow cooker with non-stick cooking spray. Arrange the seared pork chops in a single layer at the bottom of the slow cooker.
- In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, heavy cream, Worcestershire sauce, dried thyme, dried rosemary, and paprika until smooth and well combined.
- Pour the creamy soup mixture evenly over the pork chops in the slow cooker, ensuring they are mostly covered by the sauce.
- Cover the slow cooker with its lid and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. The cooking time will vary depending on your slow cooker and the thickness of your pork chops. The pork chops are done when they are fork-tender and easily pull apart. Avoid overcooking to prevent dryness.
- If you prefer a thicker gravy, remove the pork chops from the slow cooker and set them aside on a plate, tented with foil to keep warm. In a small bowl, whisk together 2 tablespoons of cornstarch with 4 tablespoons of cold water to create a slurry. Pour the cornstarch slurry into the sauce in the slow cooker, whisking constantly. Turn the slow cooker to HIGH (if it was on LOW) and cook for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Return the pork chops to the thickened gravy in the slow cooker just to warm through for a few minutes.
- Serve the Pioneer Woman Crockpot Pork Chops hot, garnished with fresh chopped parsley if desired.
Cooking Tips and Variations
Achieving perfectly tender and flavorful pork chops in the slow cooker starts with a few key techniques. First and foremost, do not skip the searing step! Browning the pork chops before they go into the slow cooker is absolutely essential for developing a rich, deep flavor and a beautiful color that you simply can’t get from slow cooking alone. Make sure your pan is hot and don’t overcrowd it; sear in batches if necessary to ensure a good crust forms on each chop. Patting the pork chops dry before seasoning also helps immensely in getting that desirable sear. When searing, aim for a deep golden-brown crust rather than just a light tan.
For the best results, use boneless pork chops that are at least 1-inch thick. Thinner chops tend to dry out more easily in the slow cooker, even with the forgiving nature of the appliance. A thicker chop will remain juicier and more tender through the longer cooking time. To check for doneness, the pork chops should be easily shredded with a fork. While an internal temperature of 145°F (63°C) is technically safe for pork, for slow cooker recipes like this, we’re aiming for that fall-apart tender texture, which usually means they’ll reach a higher temperature. Just be careful not to cook them to the point of being stringy and dry.
If your sauce is too thin after slow cooking, the cornstarch slurry method detailed in the instructions is your best friend. Always mix cornstarch with cold water before adding it to hot liquid to prevent lumps. Whisk it in gradually and allow the sauce to simmer for a bit to thicken. If you prefer a richer, more umami flavor, consider adding a handful of sliced fresh mushrooms to the slow cooker along with the pork chops. They’ll cook down beautifully and add another layer of depth to the gravy. For a touch of heat, a pinch of red pepper flakes can be added to the sauce mixture. You can also experiment with different dried herbs like a pinch of sage or marjoram for a slightly different aromatic profile. To make it a more complete meal in one pot, consider adding diced potatoes, carrots, or celery during the last hour or two of cooking, ensuring they are cut into small enough pieces to cook through.
Storage and Reheating
Proper storage is key to enjoying your Pioneer Woman Crockpot Pork Chops leftovers. Once the pork chops and gravy have cooled to room temperature, transfer them to an airtight container. They will keep well in the refrigerator for up to 3-4 days. It’s important to store them promptly to maintain freshness and food safety. For longer storage, you can freeze the cooked pork chops and gravy for up to 2-3 months. When freezing, ensure the container is freezer-safe and leave a little headspace for expansion.
To reheat, if refrigerated, the best method is to gently warm the pork chops and gravy in a saucepan on the stovetop over medium-low heat. Stir occasionally until heated through, adding a splash of chicken broth or water if the sauce appears too thick. You can also reheat individual portions in the microwave; place the pork chop and gravy in a microwave-safe dish, cover, and heat in 1-2 minute intervals, stirring in between, until piping hot. If reheating from frozen, it’s best to thaw the dish in the refrigerator overnight before reheating on the stovetop or in the microwave. Avoid reheating multiple times to maintain the best quality and texture of the pork.
Frequently Asked Questions
Can I use bone-in pork chops for this recipe?
Yes, you can definitely use bone-in pork chops for this recipe. Bone-in chops can actually add even more flavor to the gravy and tend to stay juicier during the slow cooking process. Just be aware that they might require a slightly longer cooking time than boneless chops, so be sure to cook until they are fork-tender.
What can I serve with these Crockpot Pork Chops?
These creamy Crockpot Pork Chops are incredibly versatile and pair well with many side dishes. Classic accompaniments include creamy mashed potatoes, which are perfect for soaking up all that delicious gravy. Other great options are steamed white rice or brown rice, egg noodles, or even a crusty bread. For vegetables, consider serving with green beans, roasted asparagus, or a simple side salad to add some freshness and balance to the rich meal.
Why is searing the pork chops important if they’re going in the slow cooker?
Searing the pork chops before slow cooking is a crucial step for developing deep flavor and color through the Maillard reaction. This browning process creates complex, savory notes that you wouldn’t get if you just put raw pork chops directly into the slow cooker. It adds a delicious crust and significantly enhances the overall taste of the dish, making the final gravy much richer and more satisfying.
My gravy seems too thin after cooking. How can I fix it?
It’s common for slow cooker gravies to be a bit thinner. The easiest way to thicken it is with a cornstarch slurry. After removing the pork chops, whisk together 2 tablespoons of cornstarch with 4 tablespoons of cold water in a small bowl until smooth. Pour this mixture into the hot gravy in the slow cooker, whisking constantly. Turn the slow cooker to HIGH (if it was on LOW) and cook for an additional 15-20 minutes, or until the gravy has reached your desired consistency. You can also use a flour slurry (equal parts flour and cold water) or even a few tablespoons of instant mashed potato flakes.