I’ve done a lot of cooking in crock pots over the past winter and early spring. I haven’t been working and when I’m at home all day I’m more comfortable having the crockpot make the meal all day long. Strange, I know. I’m sure once I am totally used to it, I will trust that crockpot. It has made some very tasty dishes!
I was working on using a large pork loin and the obvious choice was to cut it into actual chops. I made some delicious pork schnitzel the first night. The second night I made these smothered pork chops that were ah-mazing. Finally I used the end bits for some great orzo soup. But we’re still at the second recipe in this post, the smothered pork chops.
Searing the pork chops after rubbing them with salt, pepper and flour, I made sure they were nicely browned on each side. The finished chops would have richer flavors due to the searing. Over medium high heat it was just a matter of minutes on each side and they were ready for the crockpot.
I put the chops into the crockpot and added enough chicken broth so the tops were still exposed, about 2 cups. In the same skillet I sautéed some sliced onions and yellow sweet bell pepper just until the onions were beginning to turn translucent. I added salt and pepper to season the vegetables.
The mushrooms went into the skillet next. I sautéed them with the onions and peppers for a few minutes along with some thyme, garlic powder and a pinch of cayenne.
After several minutes of frying I added the vegetables to the crockpot, covering the pork chops, put the lid on and let it all cook on high for 4 hours.
Instead of using the dreaded cans of condensed soup that have so much msg, I made a quick gravy out of the contents of the crockpot. After 4 hours I removed the chops and set them aside. I melted 4 tablespoons of butter in a large skillet and made a roux out of 4 tablespoons of flour, stirring until it was cooked through, about 4 minutes. I added the contents of the crockpot (minus the chops that I’d removed) and let it cook over medium heat, stirring with a silicone spatula, until it thickened.
I returned the sauce to the crockpot, added the pork chops again, and threw in some peas. I placed the lid on the crockpot again and let it cook on high for 30 more minutes. The peas were done perfectly. They were still farily firm and not mushy.
I’d scrubbed and cut some potatoes into chunks and boiled them in salted water until they were fork tender. I mashed them with some milk and butter and served the smothered pork chops over rustic mashed potatoes. You could use egg noodles or rice as well.
The chops were super tender, falling apart in our mouths. The mushrooms and vegetables added to the richness of the gravy. The meal was delicious! The crockpot came through for me again, we are definitely on our way to being best buddies.
This could have been a quicker meal if I hadn’t added the peas. After thickening the sauce, it could have been served over the potatoes with the chops. The peas could have been replaced with a side salad or simply heated in a saucepan on the stove. Being home that day, it was just easier for me to add the peas and cook it longer in the crockpot. It would be simple to modify the final steps to finish the meal quickly after a day of work.
Smothered Pork Chops
6 small boneless pork chops
Salt, black pepper, flour to coat chops
1 onion; short slices
8 ounces baby bella mushrooms; quartered
1 yellow sweet bell pepper; short slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon thyme
large pinch cayenne
2 cups chicken broth
1/2 cup white wine
4 tablespoons butter
1/4 cup flour
Mashed potatoes, egg noodles or rice for serving with pork chops and gravy
Salt and pepper both sides of chops; coat lightly with flour. Sear until browned on both sides in a large nonstick skillet drizzled with a tablespoon or so of olive oil at medium high. When browned, remove chops and place in a single layer on the bottom of the crockpot. Add chicken broth and wine, mix.
In the same skillet, add another drizzle of olive oil and sauté onions and peppers with 1/2 teaspoon salt and 1/4 teaspoon black pepper until they are softened and lightly browned on the edges. Toss in the mushrooms, garlic powder, thyme and cayenne. Sauté for 3 or 4 minutes more, stirring occasionally. Pour contents of skillet over the pork chops. Cover and cook on high for 4 hours.
In the large skillet melt the butter and cook the flour for several minutes to cook the raw flavor out. Set aside the pork chops on a plate and add contents of crockpot to the skillet. Stir over medium heat until it thickens. Taste test for seasoning and return to crockpot with pork chops and peas. Cover and cook for 30 more minutes.
Taste test for seasoning one last time and serve over mashed potatoes, egg noodles or rice.