Slow cooker pork chops using thick-cut boneless pieces of meat cooked until tender with peppers, tomatoes and lots of Worcestershire sauce.
Aside from browning the chops and softening the onions, this recipe involves nothing more challenging than chopping some vegetables and throwing it all into a Crock Pot.
Crock Pot Pork Chops with Peppers and Tomatoes
I love pork chops and cook with them a lot, I think that they are incredibly versatile, relatively cheap and absolutely delicious!
Here they are cooked with loads of onions and peppers to give the dish some body.
Chicken stock and tinned tomatoes create a wonderful sauce that is flavoured with lots and lots of Worcestershire sauce.
Oh yeah, there is also a little bit of garlic! Because, well because I love garlic and it works wonderfully in this recipe.
Don’t worry, it is not too harsh because it is slowly cooked and it really mellows out during the cooking.
Frequently Asked Questions
What sort of pork chops should I use?
I like to use quite fatty pork chops from the neck end of the loin.
But you could use any pork chops that you like, you want them with the rind removed and have them cut quite thick. You want something around 25mm (1″) thick because this will mean nice and succulent juicy chops.
Does the size of slow cooker or crockpot really matter?
Yes, if your slow cooker is too large dishes tend to dry out because there is not enough body to allow the ingredients to come to temperature slowly.
If you are increasing this to cook for 4 people then you can go for a larger 6 litre (6 quart) slow cooker.
Do I have to sear the pork and soften the onions?
As far as I am concerned, yes.
A slow cooker is a very gentle way of cooking and throwing in ingredients without searing them means that you are missing out on a lot of flavour!
Can I use dried rosemary?
Yes, throw in between half and one teaspoon of dried rosemary depending on your tastes.
Do I have to use tinned cherry tomatoes?
No, you can use a tin of chopped tomatoes or even whole plum tomatoes if you like.
Can I cook this for longer?
Not really, pork chops cook really quickly, they take about 20-25 minutes in the oven in this sweet and sour pork chop recipe and pan-fried chops take around 20 minutes, including resting time.
Using a slow cooker slows things down a lot, but going any longer risks them drying out.
These slow cooker pork chops stand up well as a single veggie heavy one pot meal.
They are pictured here with a bit of garlic bread on the side too, because well garlic!
If you wanted to bulk it out a little further then you could add some potatoes, I like them to be salty and crispy
If you wanted some greens then something like this broccoli salad would work really well.
I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments below the recipe.
- 30cm or 12″ frying pan.
- 3½-4 (4 quart) litre slow cooker or Crock Pot.
- Chopping board.
- Kitchen knife.
- Kitchen tongs.
- Weighing scales and or measuring cups and spoons.
These slow cooker pork chops are cooked in a delicious and simple tomato sauce with peppers and lots and lots of garlic, resulting in juicy and tender chops with boat loads of flavour.
- 450g (2 Large) Boneless Pork Chops
- ½ Tbsp Olive Oil
- ½ Tsp Salt
- 300g (2 Cups) Onion
- 10 (Around 50g or ⅓ Cup) Garlic Cloves
- 1 Tsp Flour
- 75ml (⅓ Cup) Worcestershire Sauce
- 3 (Approximately 400g Total Prepped Weight) Small Peppers, different colours are nice but not essential
- 400g (14oz) Tin Cherry Tomatoes
- 2 Sprigs Fresh Rosemary
- 125ml (½ Cup) Chicken Stock
- Top and tail the onions, cut them in half and peel them, then cut them into 5-7mm (¼") thick slices from top to bottom.
- Peel the garlic cloves and dice them as finely as you can.
- Remove the stalks and the seeds from the peppers and then slice them into strips 5-7mm (¼") thick.
- Rub the pork chops with ½ tablespoon of oil and then season them with the salt.
- Heat a 30cm or 12" frying pan (nonstick is fine) over a high heat and when the pan is hot add sear the chops on both sides until nicely coloured, make sure you do the fatty end too. This will take around 60-90 seconds per side. Then remove them and set aside.
- Return the pan to a medium high heat and add the remining oil and the onions, cook for 7-10 minutes (stirring regularly) or until they have softened and become golden.
- Add the chopped garlic and cook for another minute.
- Add the flour and then cook for 1 more minute stirring constantly to cook out the flour.
- Pour in the Worcestershire sauce and stir to combine then transfer to a small 3½-4 litre (4 quart) slow cooker.
- Add the tinned tomatoes, chopped peppers and rosemary and stir to combine, have a taste and add salt if needed.
- Nestle the pork chops into the mix ensuring that they are covered by some of the mix and any resting juices, then add a lid and cook on low for 90 minutes.
Amount Per Serving: Calories: 779Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 171mgSodium: 1311mgCarbohydrates: 51gFiber: 7gSugar: 22gProtein: 68g
Calorific details are provided by a third-party application and are to be used as indicative figures only.