Crock Pot Gumbo Pork Chops
Dive into the comforting flavors of the South with this hearty Crock Pot Gumbo Pork Chops recipe! Juicy bone-in pork chops are seared to perfection and slow-cooked in a rich, savory gumbo-style sauce brimming with smoked sausage, tender vegetables, and a touch of Cajun spice. A velvety homemade roux ties everything together, infusing depth and warmth into every bite. The addition of fresh okra and Worcestershire sauce enhances the bold Louisiana-inspired flavors, while the convenience of the slow cooker makes this dish perfect for busy weeknights or laid-back weekends. Serve it over fluffy white rice for a complete meal that’s sure to impress your family or guests. With minimal prep time and maximum flavor, this one-pot wonder is a true Southern classic!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 tablespoons Olive oil
- 3 tablespoons All-purpose flour
- 8 ounces Smoked sausage, sliced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 1 medium Sweet onion, diced
- 3 cloves Garlic, minced
- 14.5 ounces Canned diced tomatoes
- 2 cups Chicken broth
- 1 piece Bay leaf
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1 cup Okra, sliced (fresh or frozen)
- 4 cups Cooked white rice
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork chops on both sides with a light sprinkle of salt, pepper, and half of the Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown but not fully cooked. Transfer the seared pork chops to the Crock Pot.
In the same skillet, sprinkle the flour and whisk it into the remaining oil. Cook for 3-4 minutes, stirring constantly, to create a roux. The roux should turn a light brown color. Be careful not to burn it.
Add the bell pepper, celery, and onion to the skillet with the roux. Sauté the vegetables for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
Transfer the vegetable and roux mixture into the Crock Pot, spreading it over the pork chops.
Add the sliced smoked sausage, canned diced tomatoes (with their juice), chicken broth, bay leaf, Worcestershire sauce, remaining Cajun seasoning, and okra to the Crock Pot.
Cover and cook on low for 6 hours, or until the pork chops are fully tender and the flavors have melded together.
Remove the bay leaf before serving. Serve the gumbo pork chops hot over cooked white rice. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1096 mg | 23% | |
*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.
