Southern Smothered Slow Cooker Pork Chops
The Southern-style pork chop recipe that never fails to satisfy!
Southern Smothered Slow Cooker Pork Chops is a wonderfully easy recipe for slow cooker pork chops that is guaranteed to get your mouth watering. This recipe uses super simple seasoning, yet gives you a succulent meal that will "wow" you.
This is a great recipe to whip up during the holidays because of how elegant and hearty it is, but it's also a great dish to make when you're in need of something to throw together for a weeknight dinner. This dish pairs wonderfully with mashed potatoes and your favorite veggies.
Serves4
Preparation Time15 min
Slow Cooker Time HIGH3 hr
Ingredients
- 4 center cut pork chops
- 1/4 cup flour
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- 1 1/2 cup chicken or beef broth
- 1 medium onion, chopped
Instructions
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Place flour, poultry seasoning and salt into a zip-top plastic bag and shake to mix. Add chops and shake until they are lightly coated.
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Heat a heavy skillet large enough to hold all the chops over medium high heat, adding the oil until it shimmers. Place the chops into the pan and saut 2 3 minutes per side until golden brown.
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Remove chops from the pan and, still on the heat, add 2 tablespoons flour mixture from the plastic bag into the skillet, stirring a few seconds to cook the flour. Add about cup of the broth to the skillet and cook and stir to lift any browned bits from the pan. Add the remaining broth to the pan and turn off the heat. Reserve the remaining flour mixture for later.
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Place the onion into the bottom of the slow cooker and lay the pork chops on top. Pour the liquids from the pan over the chops, cover and cook on high 2 hours.
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Open the cooker and ladle out about cup of the resulting juices into a small bowl. Stir in the remaining flour mixture from the plastic bag into the juices until completely smooth. Return this mixture to the slow cooker stirring to mix. Cover and continue to cook 30- 45 more minutes.
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Serve with mashed potatoes, using the sauce in the pot as gravy.