I love these simple slow cooker pork chops, that silky tomato sauce is the perfect foil for the juicy tender chops!
Pork Chops in a Tomato Sauce.
Growing up I swear everything we ate came in a tomato sauce, everything from pasta to sausages would have had a can of tomatoes added to it.
I guess to some extent it is why I don’t really cook a lot with tomato sauces. Familiarity breeds contempt and all that.
I guess the only other tomato sauce on my site is my puttanesca sauce recipe. Just like that one, this uses anchovies to get a rich flavour into the sauce!
I have waxed lyrical about using anchovies in sauces before so I will not rehash much of that other than to say… No, it is not fishy!
They offer a rich savoury umami element to the sauce that I describe as being “meaty”.
They essentially break down and melt into the sauce too. As a result, any picky eaters will not know they are there apart from asking what the secret of the sexy sauce is!
How to Cook Pork Chops in a Slow Cooker.
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.
Cooking them in the slow cooker though allows you to take things at a much slower pace.
You can sear of the ingredients, drop them in the slow cooker and walk away.
I always sear my pork chops before they go in, it gives them a good flavour on the outer surface of the flesh.
Pork chops contain very little fat though so I avoid leaving them in the slow cooker for too long.
These cook for the same amount of time as my slow cooker cider glazed pork loin.
Anything over a couple of hours leads to pork that is very tender but the lack of fat means they feel a little dry.
They are not particularly overcooked, they just have a texture that I do not find pleasing.
Hints and Serving Suggestions.
One question I get asked often by my US readers is what is Passata. It is a sieved tomato sauce, it is often sold in the US as tomato sauce.
Although it is often sweetened, salted or features herbs in the US apparently. If you cannot get it then take a tin of plum tomatoes, blend and sieve them.
The pork chops that I use are bone-in centre loin chops without skin. I get my butcher to cut them to a width of 2-3cm.
Thinner pork chops will dry out because of the lack of body!
I also strain out my sauce when serving this recipe, but you can leave it chunky if you want.
But for some reason, I just love these with this recipe!
- 450 g Pork Chops
- 3 Anchovy Fillets
- 150 g Onion
- 75 g Celery
- 75 g Carrot
- 50 ml Red Wine Vinegar
- 1 Tsp Brown Sugar
- 400 ml Tomato Passata
- 3 Garlic Cloves
- 1 Bay Leaf
- 12 Peppercorns
- 1 Tomato
- Basil Leaves
- Salt to Taste
- Cut the onion, carrot and celery into a 1cm dice.
- Crush the garlic cloves with the ball of your hand.
- Heat a frying pan over a high heat and when hot add the cooking oil.
- Season the chops generously with salt and then sear on both sides.
- Remove the chops and set aside, into the hot pan add the anchovies, carrot, onion and celery.
- Stir for 3-4 minutes.
- Then pour in the tomato passata and add the red wine vinegar and brown sugar.
- Transfer this sauce to your slow cooker.
- Add the garlic cloves, black peppercorns and bay leaf.
- Nestle in the pork chops, add a lid and cook on low for 90 minutes.
- When the chops are almost ready, deseed a tomato and cut into a 3-4mm dice.
- When you are ready to serve, pass the sauce through a fine sieve.
- I like to serve a pool of the tomato sauce, then the pork chops, a little more sauce and then the diced tomato and some basil leaves.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 625Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 194mgSodium: 709mgCarbohydrates: 32gFiber: 9gSugar: 13gProtein: 64g