- 4 pork chops, bone-in, about 3/4 inch thick seasoned with salt and pepper on each side
- 4 bacon, slices, cut into small pieces
- 2 T. canola oil
- 1 onion, large yellow, cut into 1/2 inch thick slices
- 1/4 c. water plus 2 tablespoons water, divided
- 1 T. sugar, brown
- 2 tsp. garlic, minced
- 3 c. chicken broth, low-sodium
- 2 tsp. Worcestershire sauce
- 2 bay leaves
- 1 T. corn starch
- 1 T. cider vinegar
- 1 tsp. dried parsley
Talking about falling off the bone good… Slow Cooker Smothered Pork Chops will make a great meal for the family, yet perfect when you have guests over!
- Dry pork chops by patting with paper towels, and season both sides with salt and pepper.
- Crisp bacon over medium high heat.
- When bacon crisp, remove with slotted spoon and place on a paper-towel lined plate to drain, then store it in the fridge until later.
- From the bacon drippings there should be about 2 T. in the pan. If it looks like there is not quite 2 T., add enough canola or vegetable oil and increase the heat to high.
- Drain off some of the drippings if it looks like there is more than 2 T.
- Place the chops in the pan and cook for two to three minutes per side, until they are nicely browned.
- Transfer the pork chops to the slow cooker.
- Add about 1 tsp. of oil to the pan (if there is no remaining fat/oil).
- Transfer the prepared onions, a pinch of salt, and 1/4 c. water to pan, and cook until the onions are translucent.
- Scrape up the bits of pork on the pan with a wooden spoon. Mix in the garlic and cook for another minute. Pour this mixture over the pork chops in the slow cooker.
- Combine chicken stock, worcestershire sauce and brown sugar in the same skillet and bring to a boil.
- Pour over pork chops. Adding in the bay leaves.
- Cover. Cook on Low for 7-8 hours, until the pork chops are tender.
- Discard the bay leaves and remove the pork chops from the slow cooker carefully (as they will be fall apart tender) and transfer to a plate.
- Cover to keep warm while you make the sauce. (Can use foil is desired)
- Pour the broth from the slow cooker through a fine mesh strainer into a large saucepan.
- Placing the solids in a blender, and add in 1 c. of the broth from the saucepan.
- Blend on high until smooth. (Can also use a hand held mixing wand)
- Transfer the blended mixture back into the saucepan and heat to medium high heat.
- In a separate bowl, put 2 T. water with 1 tablespoon corn starch (dissolved completely).
- Pour dissolved corn starch into the sauce pan and cook for about 5 minutes, until the sauce has thickened and is bubbly.
- Stir in vinegar, add in the bacon, and season with salt and pepper to taste.
SERVE: Place a pork chop on cooked rice or egg noodles, spoon gravy over the pork chop and sprinkle with fresh parsley.