Hearty Homestyle Pork Chops are the epitome of comfort food. This recipe will fill your kitchen with the enticing scent of savory herbs and creamy goodness, all while you let the slow cooker do the hard work. Perfect for a cozy family dinner or to impress guests without stress.
The star here is definitely the pork chops. Go for ones that are around an inch thick for the best results; they’ll hold up nicely in the slow cooker without drying out. The flour helps to create a lovely crust and thickens the sauce slightly. A touch of salt and black pepper adds foundational seasoning.
Vegetable oil is used for browning, which adds depth of flavor. Onion and garlic provide aromatic sweetness and a savory backbone to the dish. Chicken broth and heavy cream combine to create that irresistible creamy sauce, while a splash of Worcestershire sauce adds a tangy depth. Dried thyme and a bay leaf bring earthy, herby notes that round out the flavors beautifully.
Serve these hearty pork chops over mashed potatoes or buttery egg noodles to soak up that delicious sauce. A side of roasted green beans or a crisp garden salad would complement the richness perfectly.
First, you'll want to get your pork chops nicely seasoned. Mix the flour, salt, and pepper on a plate, then dredge each pork chop in this mixture. You want them fully coated but not clumpy. This will help them brown beautifully.
Heat your vegetable oil in a skillet over medium-high heat. Once shimmering, place the pork chops in — don't overcrowd the pan. Brown them well on both sides, about 3–4 minutes per side, then transfer to the slow cooker.
With the pork chops out, throw your sliced onions and minced garlic into the same skillet. Sauté until the onions are translucent and just starting to caramelize, about 3 minutes. Stir in the chicken broth, heavy cream, Worcestershire sauce, thyme, and the bay leaf. Let this come to a gentle simmer.
Pour this aromatic sauce over the pork chops in the slow cooker. Cover and cook on low for 4–5 hours. The slow cooker will work its magic, tenderizing the pork until it practically falls apart. Just before serving, fish out the bay leaf and discard it.
Share