Slow-Cooker Pork Chops
from https://www.southernliving.com/

A pork chop dinner might not bring the hoots and hollers that some other meals can, but once your family tries this slow-cooker pork chop recipe, they'll be cheering you on to make it again and again.

Pork chops get a bad rap when it comes to slow-cooker cooking, so we tasked the Southern Living Test Kitchen with making the best possible version—and they delivered. The meat is nearly fall-of-the-bone tender, but even if they get a little dry, you've got a rich and flavorful gravy to make sure every bite is delicious. Mushrooms add richness and a creaminess to the gravy, too, and with baby potatoes cooking alongside the meat, this dish is very nearly a whole meal. Serve with a side of green beans or roasted broccoli to finish off the plate.

[I would try this, and instead of using a slow cooker, put the port chops in the oven and for a lot less time.]

When making pork chops in a slow cooker, you’ll want to make sure that you’re choosing the appropriate cut of pork for this cooking method. Avoid lean cuts, like rib chops or loin chops. Instead, choose cuts, such as shoulder chops or sirloin chops, which are fattier and allow them to stand up to a prolonged cooking process.

In this recipe, we call for pork shoulder chops because they can stand up to the long, low, and slow braising in the slow cooker. If you can’t find pork shoulder chops, you could also use pork sirloin chops. But don’t use any type of loin or rib chops.

4 (12 oz. each) bone-in pork shoulder blade-cut chops (about 3/4-in. thick), trimmed
2 tsp. kosher salt, plus more to taste
1 tsp. paprika
3/4 tsp. black pepper, plus more to taste
1/2 tsp. granulated garlic
1/2 tsp. onion powder
3 Tbsp. canola oil, divided
1 large (14 oz.) sweet onion, thinly sliced (about 3 cups)
8 oz. fresh cremini mushrooms, sliced (about 2 1/2 cups)
2 tsp. finely chopped garlic (from 2 cloves)
1 tsp. chopped fresh thyme
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 Tbsp. Worcestershire sauce
1 lb. baby gold potatoes (about 12 potatoes)
1 dried bay leaf
1 tsp. apple cider vinegar

Pat pork chops dry and sprinkle evenly with salt, paprika, pepper, granulated garlic, and onion powder on both sides. Heat 1 tablespoon of the oil in a large skillet over medium-high. Working in 2 batches of 2, cook pork chops until browned on both sides but not fully cooked through, 2 to 3 minutes per side. Set aside on a plate and do not wipe skillet clean.

Add remaining 2 tablespoons oil to skillet and add onion and mushrooms. Cook, stirring occasionally, until onions are softened and mushrooms are browned, 6 to 8 minutes.

Reduce heat to medium and add garlic and thyme; cook, stirring constantly, until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until flour evenly coats vegetables, about 1 minute. Gradually pour in chicken broth, stirring constantly. Add Worcestershire sauce and bay leaf; bring to a simmer, stirring often. Remove from the heat.

Place potatoes in a single layer in a 6-quart slow cooker. Pour about half of the mushroom mixture over top. Layer reserved pork chops over top, then pour remaining mushroom mixture evenly over pork.

Cover and cook on LOW until pork is very tender, about 5 hours.

Uncover, transfer pork chops to a plate, and stir vinegar into gravy; season to taste with additional salt and pepper if desired.

Servings: 4