– 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.
