Slow-Cooked Smothered Pork Chops
We successfully recreated a favorite slow-cooker dish into something that is better than the original-and it practically cooks itself.
Why This Recipe Works
To convert our favorite skillet smothered pork chop recipe for use in the slow cooker, we started with the right chop: blade chops, which have enough fat to keep them from drying out in the slow cooker. We browned the pork chops in bacon fat to add color and richness, while at the same time creating a savory foundation for our recipe. And for the “smothered" part, we pureed onions with some liquid from the pot and added some cornstarch. This gave us a thick, rich gravy with solid onion flavor.
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