Cool Kitchen Chop in a Crock Pot Dinner
Turn up the cozy vibes in your kitchen with this effortless "Cool Kitchen Chop in a Crock Pot Dinner." Perfect for busy weeknights or leisurely weekends, this hearty one-pot meal combines tender, seared pork chops with a medley of comforting vegetables like Yukon Gold potatoes, carrots, and celery, all slow-cooked to perfection in a flavorful thyme- and rosemary-infused chicken broth. The golden onions and garlic elevate the dish with rich aromatics, while a splash of Worcestershire sauce adds just the right touch of savory depth. With minimal prep and six hours of hands-free slow cooking, this recipe is a stress-free way to create a wholesome, home-cooked meal the whole family will love. Garnish with fresh parsley for a pop of color, and serve up this crock pot classic as an easy, satisfying dinner.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 4 medium Potatoes (Yukon Gold or Russet), diced
- 3 medium Carrots, peeled and cut into chunks
- 2 stalks Celery stalks, sliced
- 1 large Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 2 cups Chicken broth (low-sodium)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.
In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes, until fragrant and softened.
Place the diced potatoes, carrot chunks, and celery slices at the bottom of the crock pot. Layer the seared pork chops on top of the vegetables.
Pour in the chicken broth and Worcestershire sauce over the pork and vegetables.
Sprinkle dried thyme and rosemary evenly over the ingredients in the crock pot.
Add the sautéed onions and garlic on top, spreading them evenly.
Cover the crock pot with its lid and cook on LOW for 6 hours, or until the pork is tender and the vegetables are fully cooked.
Taste and adjust seasoning with more salt and black pepper if necessary.
Serve hot, garnished with freshly chopped parsley if desired. Enjoy your 'Cool Kitchen Chop in a Crock Pot Dinner'!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 26.3 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5527 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
