set it, forget it, devour it
Bitchin Slow Cooker Porkchops
Thick center-cut chops scored, rubbed with a smoky paprika-garlic spice mix, and slow-simmered in a garlicky broth until they're fork-tender. Two hours of hands-off cooking, one knife-optional dinner.
Prep
10 min
Cook
2 hr
Serves
4
Course
Main
the method
Instructions
- 1
Score and season
Cut small slits in a diamond pattern into each pork chop with the tip of a knife, then season generously with salt and pepper.
- 2
Mix the spice rub
Whisk the paprika, garlic powder, oregano, and basil together in a medium bowl. Remove about 2 tablespoons of the mixture and rub it generously onto the chops, working it down into the slits.
- 3
Build the braising liquid
Whisk the chicken broth and fresh minced garlic into the remaining spice mix until everything is evenly combined.
- 4
Layer the slow cooker
Pour the broth mixture into a 6-quart slow cooker and arrange the seasoned chops on top in a single layer.
- 5
Cook low and slow
Cover and cook on HIGH for about 2 hours, basting periodically with the sauce, until the chops are slightly pink in the center. A thermometer inserted into the thickest part should read at least 145°F / 63°C.
- 6
Walk away (the best part)
Read a good book, watch a movie, or do something else you enjoy. When the timer's up, serve hot with your choice of sides — I recommend something green. You know you did good when the knife isn't even necessary.
Don't skip scoring the chops — those little diamond cuts let the rub sink in and the broth do its thing. And don't be shy with the basting; that's where the lacquered, glossy finish comes from.
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knife optional
Serve it up, sit down, and enjoy. Sometimes the best dinners are the ones that practically cook themselves.
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