Crock Pot Pork Chops
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 236.2
- Total Fat: 9.1 g
- Cholesterol: 68.8 mg
- Sodium: 881.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.1 g
- Protein: 30.0 g
View full nutritional breakdown of Crock Pot Pork Chops calories by ingredient
Introduction
Both boneless and bone-in pork chops will work for this, but be sure to use chops that are on the thicker side – about an inch thick. You can skip browning the chops first, but they taste world's better if you do not skip that step. Also, the red pepper flakes do not add spicyness, but they very much add to the flavor, so don't be afraid of them! Both boneless and bone-in pork chops will work for this, but be sure to use chops that are on the thicker side – about an inch thick. You can skip browning the chops first, but they taste world's better if you do not skip that step. Also, the red pepper flakes do not add spicyness, but they very much add to the flavor, so don't be afraid of them!Number of Servings: 4
Ingredients
-
4 (5 oz each) Pork Chops - about 1" thick
1 TBSP Olive Oil
2 cloves Garlic
Dash Salt
Dash Pepper
1/4 cup Soy Sauce (reduced sodium)
1/4 cup Chicken Broth (reduced sodium)
2 TBSP Light Brown Sugar, packed
1/4 tsp Crushed Red Pepper Flakes
1 TBSP Corn Starch
1 TBSP Cold Water
Directions
In a large skillet, heat the oil over medium-high heat.
Season the pork chops on both sides with salt & pepper.
Brown the chops until golden - about 1-2 minutes on each side.
Transfer the chops to the slow cooker.
Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (do not burn or it will taste terrible!).
Stir in the soy sauce, chicken broth, brown sugar and red pepper flakes.
Cook and stir until sugar is dissolved.
Pour sauce overpork chops in crockpot.
Cover and cook on low for about 5.5-6 hours until the meat is tender.
Remove the chops from the slow cooker to a shallow dish.
If you used bone-in chops, discard the bones here.
In a small dish, combine the cornstarch and cold water and stir until smooth.
Whisk the cornstarch mixture into the sauce in the slow cooker.
Return the chops to the slow cooker and turn heat up to high
Cook for 15-30 minutes, until the sauce is slightly thickened.
Alternatively, you could remove the chops from the slow cooker, pour the sauce into a deep skillet and heat to medium heat on the stove. Then add the cornstarch mix, bring sauce to a boil and let boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
Serving Size: Makes 4 Pork Chops
Season the pork chops on both sides with salt & pepper.
Brown the chops until golden - about 1-2 minutes on each side.
Transfer the chops to the slow cooker.
Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (do not burn or it will taste terrible!).
Stir in the soy sauce, chicken broth, brown sugar and red pepper flakes.
Cook and stir until sugar is dissolved.
Pour sauce overpork chops in crockpot.
Cover and cook on low for about 5.5-6 hours until the meat is tender.
Remove the chops from the slow cooker to a shallow dish.
If you used bone-in chops, discard the bones here.
In a small dish, combine the cornstarch and cold water and stir until smooth.
Whisk the cornstarch mixture into the sauce in the slow cooker.
Return the chops to the slow cooker and turn heat up to high
Cook for 15-30 minutes, until the sauce is slightly thickened.
Alternatively, you could remove the chops from the slow cooker, pour the sauce into a deep skillet and heat to medium heat on the stove. Then add the cornstarch mix, bring sauce to a boil and let boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
Serving Size: Makes 4 Pork Chops