Pork Chops in a Slow Cooker
Tender, lean meat — perfect for a late dinner! These slow-cooker pork chops prove that even pork can be light. The gentle cooking gives the meat a delicate texture that turns dinner into something special. Try it once and you won't want to go back to pan-frying chops for a good long while!
Galina
Recipe author
Pork Chops in a Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 %
14 g
Fats 61 %
22 g
Carbohydrates 0 %
0 g
254 kcal
GI:
0
/
0
/
0
- Cooking chops starts with prepping the meat. For chops, fresh pork is the best choice. Rinse a tenderloin or a lean, even, boneless cut and pat it dry with a paper towel. Cut it into portions about ¼ inch (0.5 cm) thick. For the most tender result, pound the pieces with a meat mallet; to keep their shape and your kitchen clean, you can wrap the meat in plastic wrap before pounding. Set the slow cooker to sauté mode with a little vegetable oil. Sear the chops on both sides until golden and transfer them to a plate. Pour the chicken broth into the slow cooker and let it steam for a few minutes. Return the chops to the pot, arranging the meat so it's fully covered by the liquid, put on the lid, and cook on sauté mode for 20 minutes. When that cycle finishes, take out the meat and keep cooking the sauce on the simmer/stew setting for 20 minutes. Gradually stir in the butter and Dijon mustard. Over this time the sauce will reduce and thicken slightly. Near the end, add salt, pepper, and any other spices as needed. Once the sauce is ready, return the chops to the pot, cover, and simmer another 10–15 minutes. By then they'll have soaked up all the flavor of the spices and turned soft and fork-tender. Serve the chops hot as a main dish with a side of potatoes, spaghetti, vegetables, or grains — almost any side works well here. You might pair the dish with a glass of red wine, too. Sprinkle the meat with a little chopped fresh herbs before serving. Enjoy!
Caloric content of the products possible in the composition of the dish
- Fatty pork - 333 kcal/100g
- Lean pork - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on the bone - 537 kcal/100g
- Pork schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Wild boar leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley - 45 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted amateur butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken broth - 19 kcal/100g
- Dijon mustard - 143 kcal/100g
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