Pioneer Woman Crockpot Pork Chops Recipe
Try this Pioneer Woman Crockpot Pork Chops. It is the best way to enjoy a hearty supper without spending all evening in the kitchen.
Ingredients
- 6 thick-cut bone-in pork chops.
- 2 tablespoons of olive oil.
- 1 large onion thinly sliced.
- 2 cloves of garlic minced.
- 1 can 10.5 ounces of cream of mushroom soup.
- 1/2 cup of chicken broth.
- 1 tablespoon of Worcestershire sauce.
- 1 teaspoon of dried thyme.
- 1/2 teaspoon of paprika.
- Salt and black pepper to taste.
Instructions
Season the Chops
- Generously sprinkle salt, pepper, and paprika on both sides of each pork chop.
Sear the Meat
- Heat oil in a skillet over medium-high heat. Brown the chops for 2 minutes on each side.
Layer the Onions
- Place the sliced onions at the bottom of the Crockpot to create a flavorful bed.
Arrange the Chops
- Lay the seared pork chops on top of the onions. Do not worry if they overlap slightly.
Mix the Sauce
- In a small bowl, whisk together the soup, broth, garlic, Worcestershire sauce, and thyme.
Pour the Liquid
- Slowly pour the creamy mixture over the pork chops until they are well covered.
Slow Cook
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Serve and Garnish
- Plate the chops and spoon the extra onion gravy over the top. Serve while hot.
Notes
- Sear the meat first. This step locks in the juices and adds a deep, caramelized flavor to the gravy.
- Use bone-in chops. The bone helps keep the meat moist and adds more flavor during the long cook time.
- Add fresh herbs. A sprig of fresh rosemary or parsley at the end adds a bright, ranch-style touch.
- Check the thickness. Thick-cut chops work best for slow cooking so they do not dry out too quickly.
- Thicken the gravy. If the sauce is too thin, stir in a cornstarch slurry during the last 30 minutes.
- Don't lift the lid. Keeping the lid closed traps the heat and moisture needed for tender pork.