Ah, you’re starting a Crock-Pot Pork Chop recipe! Here’s a complete, hearty version based on your prompt—“toss thick-cut pork chops into the crock with 4 other…” likely ingredients (vegetables and seasonings).
Crock-Pot Thick-Cut Pork Chops with Veggies
Ingredients (serves 4)
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4 thick-cut pork chops (bone-in or boneless, ~1-inch thick)
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4 medium potatoes, peeled and cubed
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4 carrots, peeled and cut into chunks
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1 onion, chopped
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1 bell pepper, sliced (optional)
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3–4 cloves garlic, minced
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1 cup chicken broth
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika (optional)
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1 teaspoon dried thyme or Italian seasoning
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2 tablespoons olive oil (for searing, optional but recommended)
Instructions
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Optional: Sear pork chops
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Heat olive oil in a skillet over medium-high heat.
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Brown pork chops 2–3 minutes per side. This locks in flavor but is optional if you’re short on time.
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Prepare crock-pot
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Layer potatoes, carrots, onion, and bell pepper in the bottom.
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Sprinkle garlic, salt, pepper, paprika, and thyme over vegetables.
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Add pork chops
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Place pork chops on top of the vegetables.
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Pour chicken broth around (not over) the pork chops to keep seasoning on top.
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Cook
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Low: 6–8 hours
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High: 3–4 hours
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Pork chops should reach 145°F and veggies should be tender.
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Serve
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Spoon vegetables onto plates, top with pork chops, and drizzle some cooking liquid.
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Tips for Juicy Pork Chops
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Don’t overcook—thick-cut chops stay juicier.
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Layer veggies first; they act as a “rack” to prevent pork chops from stewing in liquid.
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For extra flavor, add a splash of apple cider or white wine to the broth.
Optional Variations
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Creamy Version: Stir in ½ cup cream or sour cream at the end for a gravy-style sauce.
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Smoky Version: Use smoked paprika + add a few strips of cooked bacon on top.
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Asian Twist: Swap broth for soy sauce + ginger + sesame oil and sprinkle green onions at the end.
If you want, I can also give you a “dump-and-go” version with minimal prep that’s perfect for busy weeknights.