Savory Herb Crock Pot Pork Chops

Why This Savory Herb Crock Pot Pork Chops Works

At the start, the pork chops are coated in salt, spices, and dried herbs, then hit with high heat in the skillet. That quick sear browns the outside so the surface firms up and holds in more juices while they cook for a long time in the crock pot. The browned bits on the meat also mix into the liquid later and give the sauce more body.

Once the pork chops sit in the crock pot, the broth, balsamic, honey, and flour surround them. Over a few hours on low heat, the meat slowly loosens up and the tough parts break down, so the chops end up tender instead of dry. During that same time, the flour swells in the warm liquid and starts to thicken it.

In the last stretch, heavy cream goes in. With the flour already swollen and the liquid hot, the cream blends in and the sauce turns smooth and silky. By the time it’s done, the pork is soft enough to cut easily, and the thick, creamy herb sauce clings to each chop instead of running off.

Mistakes To Avoid

Letting the pork chops skip the searing step leaves them pale and flat-tasting, and the outside never gets that browned crust. In the slow cooker, they can turn soft and a bit mushy on the surface instead of having a slight bite and contrast in texture.

Cooking the pork chops on high heat instead of low often makes them tough and dry. The outside tightens up fast while the inside slowly cooks, so by the time they are safe to eat, the meat pulls apart in stringy, chewy pieces instead of staying tender.

Adding the heavy cream at the start of slow cooking causes problems with the sauce. Long, slow heat can make the cream separate and look grainy, and the sauce can turn oily instead of smooth and silky.

Whisking the flour poorly into the broth mixture leaves little lumps of dry flour. Those lumps swell in the crock pot and stay pasty inside, so the sauce thickens unevenly and has gummy bits instead of a smooth texture.