(And you do that in the slow cooker, so there are no extra dishes to dirty.) The sauce is positively scrumptious, thanks to some of the juices from the pork, the flavors of thyme, mustard, garlic, onion, and basil – it ties together this easy crockpot meal perfectly. Once everything has cooked, you quickly finish the sauce with a touch of cream. (I told you we were layering flavor here!) It’ll take about three hours on high or five hours on low and when you lift the lid, both the pork chops and the potatoes will be beautifully tender and infused with herby flavor. I know it can be annoying when you have to sear something before you put it in the slow cooker, but it really does help to build flavor and will only take you a few minutes, so don’t skip it! While the pork chops are searing, you can layer the red potatoes in the slow cooker and whisk some garlic powder, onion powder, and basil into some chicken broth, which will act as your cooking liquid.Īll of that goes into the slow cooker, with some pats of butter as the final touch. Boneless or bone-in pork chops work fine here, and you’ll season them with a bit of mustard powder and thyme (and of course salt and pepper) before you sear them. This is a complete meal with a lot of flavor, and the key to it is that you’re building that flavor in in every step, starting with the pork chops. (Yup! All of that out of one slow cooker.)
Like succulent, flavorful pork chops with tender baby potatoes… and a creamy, herb-scented sauce to pour over everything. It’s a master at turning inexpensive cuts of meat into something tender and juicy, but it feels even more magic when you get a complete meal out of it. Pop in a few ingredients, go about your day, and come back to something hot and delicious. Sabrina lives with her family in sunny California.The magic of the slow cooker is that it does almost all the work for you. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.
As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.
EASY CROCK POT PORK CHOPS AND POTATOES FULL
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. Thin pork chops are better suited to quick pan-frying or sauteing and may dry out during the long cooking time of a Crock Pot. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Tips Use the thickest pork chops you can find. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety.
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