For a few weeks straight every year, I swear my family won’t eat anything else but this!

There’s a certain kind of magic that happens when you let time and low heat work their spell on a good piece of meat, especially pork chops. This recipe for Slow Cooker Smothered Pork Chops is very much a testament to the ease of life out here where the golden fields hug the horizon and the pace is just a step slower. Originating from the necessity of hearty meals and the economy of cooking tough cuts till tender and flavorful, this dish has been on my table more times than I can count. It’s a meal I’d serve to anyone aiming to taste the comfort of the Midwest in a single bite. Perfect for a Sunday dinner or to impress guests with genuine country cooking without much fuss, it’s a favorite worth sharing.

A heaping portion of mashed potatoes does brilliantly underneath those thick, savory chops, soaking up that irresistible gravy. Or maybe you’d fancy some buttered egg noodles if you’re looking for a little twist. Don’t forget a side of green beans, cooked until just tender with a pinch of salt, or some sweet corn when it’s in season, picked fresh from the stalk. And to start, a simple, crisp green salad with buttermilk dressing to balance those rich, deep flavors.

Slow Cooker Smothered Pork Chops
Servings: 4 servings

Ingredients

– 4 bone-in pork chops, about 3/4-inch thick
– Salt and freshly ground black pepper to taste
– 1 tablespoon vegetable oil
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 2 tablespoons of all-purpose flour
– 1 tablespoon Worcestershire sauce
– 2 teaspoons paprika (preferably smoked)
– 1 teaspoon dried thyme
– 1/2 cup sour cream (for finishing, optional)

Directions

1. Season the pork chops generously with salt and pepper.

2. In a large skillet over medium-high heat, warm the vegetable oil and brown the pork chops on both sides, about 3-4 minutes per side. Transfer chops to the slow cooker.

3. In the same skillet, add the sliced onion and cook until it begins to soften, about 3 minutes. Add the garlic and cook for another 1 minute.

4. Sprinkle the flour over the onions and garlic, stirring to coat. Cook for another minute to remove the raw flour taste.

5. Gradually whisk in the chicken broth, ensuring no lumps form. Add the Worcestershire sauce, paprika, and thyme.

6. Pour this savory onion mixture over the pork chops in the slow cooker.

7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is tender and the flavors have melded beautifully together.

8. If desired, stir in sour cream just before serving for a creamy gravy.

Variations & Tips

For those looking for an extra bit of indulgence, try stirring in a splash of heavy cream or a pat of butter into the gravy right before it’s time to serve – it’ll add a lovely richness. If you’re catering to a group that enjoys a touch of heat, feel free to sprinkle in some cayenne pepper or diced jalapeños when cooking the onions. For a different twist, swap out the thyme for sage or rosemary to suit your herb preference. As for tips, make sure to brown those chops well before they go into the cooker – it adds an unmatched depth of flavor that you simply can’t get from slow cooking alone. And last but not least, don’t discard the bones; they carry such wonderful flavors. Plus, they remind you that good eating is as much about savoring as it is about substance.