500 minutes
Experience the warmth of Southern comfort food with these succulent pork chops, slow-cooked to perfection and drenched in a savory onion gravy, enriched with the flavors of bacon and thyme.
Bacon, chopped
slices
Onions, halved and sliced ½ inch thick
0 oz
cups
Garlic Clove, minced
each
Fresh Thyme, minced
tablespoons
cups
tablespoons
Brown Sugar, packed
teaspoons
each
Bone-In Pork Blade-Cut Chops, trimmed
0 oz
to taste
to taste
tablespoons
Parsley, minced
tablespoons
1. Render the Bacon
In a 12-inch skillet over medium heat, cook the bacon until crisp, about 5-7 minutes.
2. Sauté Onions
To the skillet, add the onions and cook until they are softened and lightly browned, around 10 minutes.
3. Make the Roux
Stir in the flour, garlic, and thyme with the onions and cook until fragrant, roughly 1 minute. Gradually stir in the chicken broth, ensuring to dissolve any lumps and scrape up the brown bits from the skillet. Transfer this mixture to the slow cooker.
4. Combine & Cook
Stir in the soy sauce, brown sugar, and bay leaves into the slow cooker. Make 2 slits, about 2 inches apart, through the fat on the edges of each pork chop to prevent curling during cooking. Season the chops with salt and pepper and nestle them into the cooker. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the pork is tender and a fork can be inserted easily.
5. Rest the Chops
Carefully transfer the pork chops to a serving dish and tent with aluminum foil. Let them rest for about 5 minutes.
6. Perfect the Gravy
Remove and discard the bay leaves. Skim off the excess fat from the surface of the sauce in the slow cooker. Stir in the cider vinegar and parsley, and season with additional salt and pepper to taste.
Take your time to properly brown the pork chops on both sides in a cast-iron skillet or a heavy-bottomed pan. This step is crucial as it develops a rich flavor foundation, known as the Maillard reaction, that will carry through the dish.
Choose thick-cut, bone-in pork chops for this recipe. The bone adds flavor, and the thickness ensures that the chops won't dry out during the long cooking process. Look for chops with marbling, as the fat will render and add juiciness to the meat.
Allow the pork chops to rest for a few minutes after taking them out of the slow cooker. This will enable the juices to redistribute, ensuring that each bite is succulent and tender.
Cook the pork chops on a low setting in your slow cooker. Rushing the process on a high setting can result in tough meat. The low, slow heat will tenderize the pork chops, allowing them to absorb the flavors of the gravy.
Don't be shy with the seasoning. Make sure to season the pork chops liberally with salt and freshly ground black pepper before browning them. Consider adding a touch of smoked paprika or cayenne for an extra layer of flavor if you enjoy a little heat.
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