How To Make Amazing Pork Chops In Your Slow Cooker
Your slow cooker does almost all the work for you. And that also means that there isn't a pile of pots and pans to clean up after dinner. 😊
Servings 4
Calories 328kcal
Ingredients
For brine:
- 3 cups water
- 3 tablespoons salt
- 8 peppercorns
- 1 bay leaf
- 4 center cut bone-in pork chops
Add to slow cooker:
- 1 1/2 cups chicken stock homemade or store bought
- 2 teaspoons Bragg's vinegar
- 1/2 cup onions diced
- 4 carrots peeled and cut into large chunks (optional)
- 3 garlic cloves sliced
- salt to taste
- pepper to taste
- 2 sprigs of fresh sage
- 2 sprigs of fresh oregano
Sear chops:
- 1 tablespoon avocado oil
- 1/4 cup white wine
Sauté mushrooms:
- 8 ounces mushrooms sliced
- 1-2 tablespoons butter
- 1-2 cloves of garlic minced
- 1 tablespoon fresh parsley chopped
- salt and pepper to taste
Instructions
For the brine:
- Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for one hour.3 cups water, 3 tablespoons salt, 8 peppercorns, 1 bay leaf, 4 center cut bone-in pork chops
- Then take the chops out, discard the brine, rinse the chops off and pat them completely dry.
Add to slow cooker:
- Add chicken stock and vinegar to your slow cooker. Then stir in onions, carrots (optional), garlic, sage, and oregano.1 1/2 cups chicken stock, 2 teaspoons Bragg's vinegar, 1/2 cup onions, 4 carrots, 3 garlic cloves, salt to taste, pepper to taste, 2 sprigs of fresh sage, 2 sprigs of fresh oregano
Sear chops:
- Heat oil in a large skillet. Season the chops with a little salt and pepper. Sear the chops for 2 minutes on each side. Then place the chops over the vegetables in your slow cooker.1 tablespoon avocado oil
- Add wine to the same skillet, scraping up the little brown bits and then pour mixture over the chops.1/4 cup white wine
- Cover and cook on low for just 4 hours.
Sauté mushrooms:
- When the meat is almost done, heat butter in a large skillet over medium-high heat. Add mushrooms (do not over crowd the pan so that they will brown and not steam) and toss for about 5 minutes. Add garlic and parsley. Cook for 1 more minute and season with salt and pepper to taste. Toss into slow cooker.8 ounces mushrooms, 1-2 tablespoons butter, 1-2 cloves of garlic, 1 tablespoon fresh parsley, salt and pepper to taste
- Remove the sage and oregano from the slow cooker. Transfer meat and veggies to a platter. Set the uncovered slow cooker on high for 10-15 minutes. This will allow the extra moisture in the gravy to boil off. Serve gravy alongside your chops.
Notes
- For tender juicy meat, add 1 hour to prep time for brining.
- If you’re following a low-carb way of eating, you may choose to eliminate the carrots.
- To store any leftover chops, allow them to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
Nutrition
Calories: 328kcal | Carbohydrates: 13.9g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
