Tender slow cooker smothered pork chops are first browned, then slow cooked to tender perfection, and topped with a flavorful caramelized onion gravy.
See original post here:
Prep Time: 25 minutes
Cook Time: 4 - 6 hours
Total Time: 4 hours 25 mins - 6 hours 25 mins
Yield: 6 servings 1x
Method: Slow Cooker
6 thick-cut boneless pork chops
1/2 cup grass-fed butter (may sub with ghee or coconut oil)
1 medium yellow onion, finely diced
1/3 cup arrowroot flour
1 & 1/2 teaspoons sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 2/3 cup whole milk, or 1 can full-fat coconut milk
2 cups chicken or beef broth
In a large saute or frying pan, melt 1/4 cup of the butter. Add the finely diced onion to the pan plus 1/2 teaspoon of sea salt and cook until browned and soft, about 7-10 minutes. Spoon out the caramelized onions and set aside in a separate bowl, leaving the melted butter behind in the pan.
In a large bowl or pie pan, make the seasoned flour for dredging the chops. Whisk the arrowroot flour, remaining 1 teaspoon sea salt, onion powder, garlic powder, cayenne, and black pepper together.
Place each pork chop in the flour and be sure to coat on all sides. Lay the dusted chops into the hot buttered pan and cook on high for 2-3 minutes each side (until golden brown). After both sides are browned, remove the chops from the pan and place them the bottom of a slow cooker.
To make the gravy, turn back to the saute pan now with some meat drippings, a little leftover melted butter, and some flour, add the remaining 1/4 cup of butter and stir until melted. Whisk in 2 tablespoons of the seasoned arrowroot flour mixture (it may start to form a paste at this point) and then whisk in the milk. Slowly whisk in the 2 cups of chicken or beef broth until the gravy has a smooth consistency (this may take a few turns of the whisk). If you feel like the gravy is too thin, whisk in one more tablespoon of the seasoned flour. Note that it will continue to thicken in the slow cooker.
Pour the gravy over the pork chops in the slow cooker, sprinkle the top with the caramelized onions, cover, and turn heat to medium. Cook in the slow cooker for 4-6 hours on low/medium heat.
When they're finished, carefully pull each chop out and place on a plate. Spoon extra gravy and onions over top and serve.
NOTES Instant Pot Version:
Turn the Instant Pot on Saute and add 1/4 cup butter. Add the finely diced onion to the pan plus 1/2 teaspoon of sea salt and cook until reduced, translucent, and starting to brown. Spoon out the caramelized onions and set aside in a separate bowl, leaving the melted butter behind.
In a large bowl or pie pan, make the seasoned flour for dredging the chops. Whisk the arrowroot flour, remaining 1 teaspoon sea salt, onion powder, garlic powder, cayenne, and black pepper together. Place each pork chop in the flour and be sure to coat on all sides. Lay the dusted chops into the hot butter cooking in the Instant Pot and cook on high approximately 5 minutes each side (until golden brown) and remove from Instant Pot and set aside.
Add the remaining 1/4 cup of butter, the entire can of full-fat coconut milk, and 2 cups of chicken or beef broth, whisking to mix well.
Add the pork chops back in and place the lid on the pot and set the valve to sealing. Cook on manual for 8 minutes. Allow for 10 minutes for the pot to come to pressure, 8 minutes of cook time, and 10 minutes to natural pressure release.
After 10 minutes of natural pressure release, release any remaining pressure from the pot and remove the lid. Remove the pork chops from the pot to a serving plate.
Set Instant Pot back to Saute. In a small bowl mix approximately 1/4 cup water with 1 tbsp. arrowroot flour and then whisk mixture into the remaining liquid in the Instant Pot. Simmer and whisk until thickened, then turn off the Instant Pot.
Serve pork chops with gravy and caramelized onions.