Smothered Pork Chops
Serves 2
Cooking Time 2 to 3 hours on Low
Slow Cooker Size 3½ to 7 Quarts
WHY THIS RECIPE WORKS: Pork chops are a convenient cut of pork when cooking for two, and smothering them
in a rich, hearty gravy adds richness to an otherwise lean dish. For ours, we started
with blade-cut chops, which are cut from the shoulder end of the loin and contain
a good amount of fat and connective tissue that helps them stay juicy in the slow
cooker. Chicken broth provided a savory base for our onion gravy. Soy sauce added
meaty notes, and tapioca helped to thicken it. A splash of cider vinegar and parsley
offered brightness, and chopped bacon, microwaved briefly, gave us a crispy garnish.
Often, blade chops aren’t labeled as such; be sure to look for bone-in chops with
a good streak of dark meat running through the center of the chop or for chops with
as much dark meat as possible. Click here for more information on blade chops. Serve over egg noodles or mashed potatoes. See
the sidebar that follows the recipe.
|
1 |
onion, halved and sliced |
|
1 |
tablespoon vegetable oil |
|
2 |
teaspoons minced garlic |
|
¼ |
teaspoon dried thyme |
|
½ |
cup chicken broth |
|
1 |
tablespoon soy sauce |
|
2 |
teaspoons instant tapioca |
|
|
Salt and pepper |
|
2 |
(8-ounce) bone-in blade-cut pork chops, ¾ inch thick |
|
4 |
slices bacon, chopped |
|
2 |
tablespoons minced fresh parsley |
|
1½ |
teaspoons cider vinegar |
1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, oil, garlic, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker. Stir in broth, soy sauce, tapioca, and ½ teaspoon pepper. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Season chops with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 2 to 3 hours on low.
2. Transfer chops to serving dish and tent with aluminum foil. Line plate with double layer of coffee filters. Spread bacon in even layer over filters and microwave until crisp, about 5 minutes. Using large spoon, skim excess fat from surface of sauce. Stir in parsley and vinegar and season with salt and pepper to taste. Pour sauce over chops and sprinkle with bacon. Serve.