Slow Cooker Smothered Pork Chops
I realize that we’re smack in the middle of pumpkin spiced everything season and that Thanksgiving is just around the corner, but I say we take a quick avoid-the-dreaded-pumpkin-burnout-break with a healthy twist on some Southern classics. Good plan?
I knew you’d be with me.
I’m a Texas gal, y’all. That means I grew up on equal parts smoky BBQ, Tex-Mex, and Southern comfort foods. As one of those stubborn people who refuse to give up on not-Paleo-friendly dishes, I’ve been hard at work transforming some soul food into delicious, healthful grub.
In this next mini “Paleo-Friendly Southern Comfort Foods” series, I’ll be sharing these three recipes:
- Slow Cooker Smothered Pork Chops
- Roasted Rosemary Butter Potatoes
- Bacon Collard Greens
“I’ve gone Paleo and now I can’t have X anymore,” doesn’t fly around here.
You’re craving smothered pork chops? You get smothered pork chops!
These aren’t just any smothered pork chops, either. These chops are going to be SO flavorful, SO easy to make, and SO tender that you’ll totally forget about the original version.
Our recipe starts off like the classic with a seasoned flour dusting (made possible by arrowroot) and then the chops are placed in a buttered pan for browning. We start to deviate from the original into a new land of awesomeness when we make a caramelized onion gravy and finish the chops off in the slow-cooker (instead of stovetop) to ensure maximum tenderness and minimum kitchen effort.
Those caramelized onions and the slow cooker are a game. changer.
Slow Cooker Smothered Pork Chops
Yield: 6 servings
Prep Time: 25 minutes
Total Time: 4-6 hours
- 6 thick-cut boneless pork chops
- 1/2 cup grass-fed butter (may sub with ghee or coconut oil)
- 1 medium yellow onion, finely diced
- 1/3 cup arrowroot flour
- 1 & 1/2 teaspoons sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 can full-fat coconut milk
- 2 cups chicken or beef broth
- In a large saute or frying pan, melt 1/4 cup of the butter. Add the finely diced onion to the pan plus 1/2 teaspoon of sea salt and cook until reduced, translucent, and starting to brown. Spoon out the caramelized onions and set aside in a separate bowl, leaving the melted butter behind in the pan.
- In a large bowl or pie pan, make the seasoned flour for dredging the chops. Whisk the arrowroot flour, remaining 1 teaspoon sea salt, onion powder, garlic powder, cayenne, and black pepper together. Place each pork chop in the flour and be sure to coat on all sides. Lay the dusted chops into the hot buttered pan and cook on high for 5-10 minutes each side (until golden brown). After both sides are cooked, remove the chops from the pan and place them the bottom of a slow cooker.
- To make the gravy, turn back to the saute pan now with some meat drippings, a little leftover melted butter, and some flour, add the remaining 1/4 cup of butter and stir until melted. Whisk in 2 tablespoons of the seasoned arrowroot flour mixture (it may start to form a paste at this point) and then whisk in the entire can of full-fat coconut milk. Slowly whisk in the 2 cups of chicken or beef broth until the gravy has a smooth consistency (this may take a few turns of the whisk). If you feel like the gravy is too thin, whisk in one more tablespoon of the seasoned flour. Note that it will continue to thicken in the slow cooker.
- Pour the gravy over the pork chops in the slow cooker, sprinkle the top with half of the caramelized onions, cover, and turn heat to medium. Cook in the slow cooker for 4-6 hours on low/medium heat.
- When they're finished, carefully pull each chop out and place on a plate. Spoon extra gravy over and sprinkle the top with the remaining caramelized onions.