Cooking pork chops in the slow cooker can be tricky since pork chops, like chicken breasts, are prone to drying out quickly. The secret is to buy the right kind of pork chop, and to be honest, it’s not always easy to find. So if you don’t see blade-cut pork chops in the meat case, ask your butcher to cut some for you, at least 1-inch (2.5-cm) thick. These chops are fattier, coming from near the shoulder of the pig, so they hold up better in the slow cooker.
The marinating in this recipe ensures flavorful chops, but it’s up to you as to whether you’d like them to turn out juicy and medium (use a thermometer to ensure that you’ve reached a safe internal temperature) or tender and well done. Keep in mind that if you go for juicy chops with a short cooking time, your potatoes may not be completely tender in that amount of time. So be sure to slice them as thinly as possible to begin with, and if they’re still a little too firm when the pork chops are done, return the potatoes to the slow cooker with a splash of broth, cover the slow cooker and cook the potatoes on high while you make the gravy and the pork chops rest.
YIELD: 4 SERVINGS
4 (1-inch [2.5-cm]) thick bone-in, blade-cut pork chops (about 2 to 2 ½ lb [910 g to 1.1 kg] total)
½ cup (120 ml) extra-virgin olive oil
¼ cup (60 ml) low-sodium soy sauce
2 tbsp (30 ml) honey
6 cloves garlic, minced
3 tbsp (9 g) Italian Seasoning, plus more for potatoes
1 ½ lb (680 g) red potatoes, cut into ⅛- to
¼-inch (3- to 6-mm) thick slices
House Seasoning, to taste
Freshly ground black pepper, to taste
½ cup (120 ml) low-sodium chicken broth, plus more for gravy
1 ½ tbsp (12 g) cornstarch plus 2 tbsp (30 ml) water
Pierce the pork chops all over with a fork. Combine the olive oil, soy sauce, honey, garlic and Italian Seasoning in a gallon (3.8-L)-size plastic zip-top bag. Add the pork chops, turn and squeeze the bag to coat all of the chops, and place the bag in a baking dish to marinate overnight (or at least 8 hours).
Layer the potatoes in a large slow cooker, lightly sprinkling them with the Italian Seasoning, House Seasoning and pepper. Remove the pork chops from the marinade and arrange them on top of the potatoes, overlapping but not placing them directly on top of one another. Pour the chicken broth into the bottom of the slow cooker.
For medium pork chops that are juicy, cover the slow cooker and cook on low for 2 to 4 hours, until a thermometer inserted in the center registers 145°F (63°C). For well-done pork chops that are fall-off-the-bone tender, cook on low for 6 to 8 hours, or until a thermometer registers 160°F (71°C).
Transfer the pork chops and potatoes to a platter, and tent them with foil to keep them warm. In a small bowl, mix the cornstarch and the water until smooth and set aside. Strain the juices from the slow cooker into a measuring cup and add enough chicken broth to measure 1 cup (240 ml). Pour the mixture into a medium saucepan and bring it to a boil over medium-high heat. Whisk the gravy continuously while slowly pouring in the cornstarch slurry. Reduce the heat to a simmer and cook for 1 to 2 minutes, stirring constantly, until the gravy has thickened. Serve the gravy over the pork chops and potatoes.