If you love pork chops this is for you. I have tried a number of slow cooked pork chops recipes and this particular one beats them all. So tender, so juicy, so aromatic you will have your fork go through it so easily that you could mistaken it for pulled pork. What can I say, the first time I prepared pork chops this way was for some guests and I remember instead of enjoying the chops, I enjoyed watching my guests enjoy the chops as well as the compliments. Let’s get to the recipe….
Ingredients (Can be adjusted to your need. Ps: Do not be intimidated by the long ingredient list 😉 )
- 4 pork chops
- Salt and pepper to taste
- 4 to 5 medium sized carrots
- 1 onion chopped in long thin slices (I used a shallot, I always prefer these anyway)
- 3 tablespoons oil like olive oil or canola oil
- 4 slices of bacon
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste (optional)
- 1/4 teaspoon garam masala (optional)
- 1 to 2 bay leaves
- 1/4 cup water
- 1 tablespoon brown sugar
- 2 cups beef stock or 1 cube bouillon with 2 cups water
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons cornstarch/ flour depending on how thick you will want your stock
- 1 tablespoon apple cider vinegar
- Dry the pork chops of any juices using kitchen paper towels and season them on both sides each with enough salt and pepper and set them aside.
- Peel the carrots and line them at the bottom of the slow cooker. You can half them if they do not fit as whole.
- Heat the 3 tablespoons of oil in a pan on high heat and nicely brown the pork chops on both sides. This will need about 3 minutes for each side. Transfer the pork chops to the slow cooker arranged on top of the carrots.
- If the oil in the pan has reduced add a little more if enough, add onions with a pinch of salt and bring down the heat to medium. As they brown, add the 1/4 cup water and scrape to gather the browned bits from the pork chops from the sides together.
- Once the onions are translucent, add garlic, ginger, garam masala and cook for one to two minutes then transfer this mixture to the pork chops in the slow cooker.
- Return the pan to the fire and add the beef stock, brown sugar and Worcestershire sauce then bring this mixture to a boil.
- Add bay leaves to the pork chops and then pour mixture above over the pork chops.
- Cook the pork chops on low for 6 to 8 hours. I cooked them for 6 hours. You can also cook them on high for about 3 to 4 hours.
- After starting your slow cooker, cook the bacon on a pan over medium to high heat until nicely browned and crispy and store it in the refrigerator until end of cooking time.
- At the end of cooking time, for my case, I left the slow cooker in the “keep warm mode”, pour out 90 percent of the liquid into a pan and place the pan on medium to high heat. Do not forget to keep the slow cooker covered.
- Then in a bowl, make a paste of the cornstarch or flour with some cold water, add it to the liquid in the pan and let it cook until it is thick and bubbly. Stir in the vinegar and the bacon. If the salt is less than you need, stir in some more with some pepper to taste.
- Pour the sauce back over the pork chops and your pork chops are ready to be served.
- I did serve this with vegetable fried rice. Oh and this is the result below.
Hope you will find this recipe as mouth watering as I do. Do you love slow cooked pork chops? How do you prepare them?