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one irregular broad marbled pork shoulder blade chop with several distinct cooked muscle sections and a small flat blade bone embedded within the meat, no projecting rib bone or single round loin eye, smothered in thick pale beige gravy containing soft onion and leek pieces and tiny browned bacon bits on an ordinary plate, with no mushrooms, green herb garnish or side dishes
Rachel Kim

Slow Cooker Smothered Pork Chops

Smothered chops get a different gravy here from a flour-dredged skillet version: bacon, leek and onion cook with marbled pork, then part of the softened onion is blended into the broth. A little cream smooths the finish without making it taste like ranch. Brown the bacon first and use its fat for the chops, keeping the rest of the rendered fat out of the crock so the finished gravy doesn't carry a greasy layer.
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Prep Time 25 minutes
Cook Time 6 hours 35 minutes
Total Time 7 hours
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops 1 inch thick, about 2 1/2 lbs total
  • 3 oz bacon finely diced
  • 1 large yellow onion thinly sliced
  • 1 large leek white and light green parts only, washed and sliced
  • 2 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/3 cup heavy cream
  • 2 tsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Cook bacon in a skillet over medium heat for 6 to 8 minutes until browned. Transfer bacon to a bowl and leave 1 tablespoon fat in the skillet. Season chops with salt and pepper and brown for 2 minutes per side in 2 batches.
  2. Place onion, leek, garlic and half the bacon in a 6-quart slow cooker. Add chops, pour broth around them and cover.
  3. Cook on low for 6 hours, checking at 5 hours, until chops are fork-tender and at least 145°F, usually nearer 185 to 195°F for this marbled cut. Lift to a platter and rest for at least 3 minutes.
  4. Pour the cooking liquid and vegetables into a saucepan and skim fat. Blend about half the vegetables into the liquid with an immersion blender, keeping the blade submerged and leaving some onion and leek pieces intact.
  5. Bring to a simmer, mix cornstarch with cold water and stir in for 2 minutes. Add cream and remaining cooked bacon and warm for 1 minute, then spoon the gravy over the chops.