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Andrew Fowler

Crockpot Creole Pork Chops

Print Recipe
Prep Time 25 minutes
Cook Time 6 hours 25 minutes
Total Time 6 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops from the shoulder end of the loin 1 inch thick, about 2 1/2 lbs total
  • 1 tbsp neutral oil
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion diced
  • 1 green bell pepper seeded and diced
  • 2 celery ribs diced
  • 2 garlic cloves minced
  • 1 can diced tomatoes 15 oz, with juices
  • 1/2 cup low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp sweet paprika
  • 1/2 tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1 bay leaf

Method
 

  1. Pat chops dry; add salt and pepper. Heat oil in skillet; brown in two batches 2 minutes per side. Transfer to 6-quart slow cooker.
  2. Cook onion, bell pepper, and celery in skillet 5 minutes. Add garlic 30 seconds; stir in tomatoes, broth, Worcestershire, paprika, thyme, cayenne, and bay. Scrape browned bits.
  3. Pour vegetables over chops. Cover; cook on low 6 hours until fork-tender. Pork must reach at least 145°F; marbled blade chops usually reach around 190°F as connective tissue softens.
  4. Carefully platter chops; remove bay. If watery, transfer sauce to saucepan; simmer 5 to 10 minutes until lightly thickened.
  5. Rest pork at least 3 minutes after lifting; spoon hot sauce around chops and serve.