Smothered Creole Slow Cooker Pork Chops

Cajun Week Day 4!

It’s day 4 of Cajun Week with Peter from Feed Your Soul Too and I. I wanted to let you guys in on a secret. I rarely if ever use my slow cooker. O.K. I do use it on the Holiday’s to keep my collard green warm, but other than that…it sits in slow cooker jail most of the year.

Until today…my friend Ashley at Center Cut Cook made the prettiest slow cooker pork chops I’ve ever seen.

That was all the convincing I needed, to take her recipe and “creolize” it people!

I started off my making up a spice rub. Then I lightly floured the pork chops, and don’t forget to season that flour.

Next, I browned the pork chops in olive oil for about 2-3 minutes per side.

Finally, I transferred the pork chop to the slow cooker and sauteed onions and peppers and poured that over the pork chops.

After 7-8 hours on low, it was time to make that gravy people!

I strained the broth from the slow cooker, then I added it to a saucepan, make a cornstarch slurry and drizzle that in the pan while whisking, bring to a boil, reduce to simmer and cook for about 5 minutes.

Pour the gravy back over the pork chops, garnish with green onions, because I like them…and serve over hot rice, potatoes, or even pasta.

Look what Peter at Feed Your Soul Too created today, Cajun Macaroni and Cheese! This is the perfect accompaniment to my Smothered Creole Slow Cooker Pork Chops…YUM!!!

Smothered Creole Slow Cooker Pork Chops
adapted from Center Cut Cook
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4-6

Ingredients:

8 pork chops
1 large onion, sliced
1 bell pepper, diced
3 cloves garlic, minced
2 tablespoon creole seasoning
2 tablespoons garlic powder
2 tablespoon onion powder
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon black pepper
3 cups low-sodium chicken stock
2 bay leaves
2 tablespoons corn starch
2 tablespoons Italian parsley
3 stalks green onions
1 cup flour
extra virgin olive oil

Directions:

Mix all spices and brown sugar together and set aside. Add flour to a medium bowl, seasoning with 1/2 tablespoon of seasoning blend.

Rinse pork chops and pat dry. Coat with about 2 tablespoons of olive oil, season with 2 tablespoons of seasoning blend, rubbing into both sides of pork.

Heat about 2 tablespoons of olive oil in a skillet over medium heat, toss pork chops lightly in flour mixture, add to oil and brown about 2-3 minutes per side in batches, repeat until all the pork is complete. Transfer pork to slow cooker.

Add onion, and bell pepper to pan, cook for about 5 minutes, add garlic and 1/2 tablespoon of seasoning blend, and cook 1 minute more.

Add chicken broth and vinegar to pan, scrap up brown bits on the bottom of pan. Transfer to slow cooker and pour over the pork chops.

Add bay leaves to slow cooker and cook on low for 7-8 hours are until pork is fork tender.

Remove broth from slow cooker, strain into a sauce pan, make a slurry of 2 tablespoons of cornstarch and 1/4 cup of water, stir well, drizzle into sauce pan and whisk well.

Bring to boil, reduce heat and simmer for about 5 minutes, taste, add about a teaspoon of seasoning blend if needed. Stir in fresh parsley.

Pour gravy back over pork chops, garnish with green onions and serve over hot rice, potatoes, or pasta.