I’m always on the lookout for a new delicious dish that can be prepared in a slow-cooker. My weekly recipe rotation consists of one slow-cooker dish; and I don’t know about you guys, but I need variety!!! Trust me, I understand first hand how difficult it is to get a nice dinner on the table during the week where we seem to be on the race against time. This recipe is attractive to me because I have never cooked pork chops in a slow cooker before; and it also uses bone-in blade cut pork chops.
This dish requires a little bit of prep time in the beginning but I promise you that the end result is worth it. I also don’t have time in the mornings to prepare my slow cooker, therefore I prepare everything the night before, cover the slow cooker insert with the lid, and leave in the refrigerator overnight. That way, I can just put the insert into the slow cooker in the morning and turn it on, which only takes two minutes. These pork chops were fork-tender, melt-in your mouth delicious, with gravy that was equally rich and decadent, without being too heavy. Finally, I love how beautiful the final product was. We enjoyed this with another household favorite Mustard Roasted Potatoes, but I think they’re great with hot egg noodles, rice pilaf, or mashed potatoes. Yum! I will be making this again very soon. Happy cooking!
Adapted from The Best of American Test Kitchen 2008
4 slices bacon, chopped fine
Vegetable oil if necessary
6 bone-in blade-cut pork chops, about 3/4-inch thick
Salt and Pepper
3 onions, halved and sliced into 1/2-inch thick (I used my mini food processor to do this)
1 teaspoon plus 1 tablespoon light brown sugar
1/3 cup plus 2 tablespoons water
3 garlic cloves, minced
2 teaspoons minced fresh thyme
2 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley
Fry the bacon in a skillet until they are crisp. Transfer bacon to paper-towel lined plate, and leave the bacon fat in the skillet. Refrigerate the bacon.
Meanwhile, pat the pork chops with paper towel until they are dry and sprinkle both sides with salt and pepper. Heat the bacon fat until it smoking. Fry 3 chops at a time, about 3 minutes on each sides until they are golden brown. Then transfer to the slow cooker insert. Repeat process with remaining chops.
Pour off all but 1 tsp of bacon fat from the skillet; add onions, 1 tsp light brown sugar, 1/4 tsp salt and 1/4 cup water to the now-empty skillet. Using a wooden spoon, scrape the browned bits from the pan and cook over medium high heat until the onions are soft, approximately 6 minutes. Add garlic and thyme and cook until fragrant, approximately 30 seconds.
Pour this mixture into the slow cooker insert over the pork chops. Add broth, soy sauce, and remaining 1 tbsp brown sugar to the skillet, bring to a boil and add the bay leaves. Pour the mixture in the slow cooker.
Cover the slow cooker, and cook either on high for 4 hours or low for 8 hours.
When ready to serve, reheat the bacon in a large saute pan until crisp. Transfer bacon to a small bowl. Slowly, transfer the pork chops into a large platter, and tent the plate with an aluminum foil. Remove bay leaves from the crock pot, and pour the liquid through mesh strainer into a large saucepan.
Transfer the solids into a blender along with 1 cup of the cooking liquid, and blend until smooth. Stir back into the remaining liquid in the saucepan. Mix the cornstarch and remaining 2 tbsp water together in a small bowl and stir into the sauce. Cook over medium heat for approximately 8 minutes.
Add vinegar, and season with salt and pepper to taste. Pour the sauce over the chops and sprinkle with bacon and parsley. Serve.