Ingredients
• 4 bone-in pork chops (¾–1″ thick), patted dry
• Salt & black pepper to taste
• 1 tbsp olive oil or butter
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken or pork broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp cornstarch + 2 tbsp cold water (slurry, for thickening)
• Optional: ½ cup sliced mushrooms or 1 diced green bell pepper
Instructions
- Season pork chops generously with salt and pepper.
- Heat oil in a skillet over medium-high. Sear chops 3–4 mins per side until golden (they’ll finish cooking in the crockpot). Transfer to slow cooker.
- In same skillet, sauté onions 5–6 mins until soft and caramelized. Add garlic (and mushrooms/pepper, if using); cook 2 mins more.
- Pour in broth, Worcestershire, Dijon, and thyme; scrape up browned bits. Simmer 1 min. Pour mixture over pork chops in slow cooker. Nestle in bay leaves.
- Cover and cook on LOW 4–5 hours or HIGH 2–2.5 hours, until chops are tender and reach 145°F.
- Remove chops and bay leaves. Stir cornstarch slurry into gravy; cover and cook on HIGH 10–15 mins until thickened and glossy.
- Return chops to gravy to warm through. Serve over mashed potatoes, rice, or cauliflower mash.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 4 hrs (LOW), Total Time: 4 hrs 15 mins, Servings: 4
Calories: 420, Net Carbs: 8g, Fats: 24g, Protein: 38g
✅ Naturally keto & low-carb—pair with veggie sides for a balanced meal.