Tuesday, April 14, 2015

Tasty Tuesday: Crockpot Pork Chops With Creamy Herb Sauce

Hello again all! I have a simple slow cooker recipe for you all today that is perfect for a busy lifestyle. I found this easy recipe via Pinterest from Jennifer at Crockpot Gormet. I was so excited to try something new in the crockpot that did not end up being some kind of shredded meat begging to be served over rice. I tweaked some of the ingredients to make it a little more waistline friendly, but I promise it did not loose any taste! I would say my biggest mistake, however, was using thin pork chops. I think a thicker cut chop would have kept the meat a little more juicy and tender. I hope you learn from my mistake and try out this recipe for yourself!


 Crockpot Pork Chops with Creamy Herb Sauce



  •  2 pounds of pork loin chops
  • 2 tablespoons of olive oil or grape seed oil
  • 1/2 of a small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon of dried thyme 
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of mustard powder
  • 1/4 teaspoon of cracked pepper
  • 1-1/2 cups of chicken broth 
  • 3/4 cup of milk (I used 2%)
  • 1 teaspoon of corn starch
  • 1/2 cup of coconut flour 
  • 1 teaspoon of chopped basil 
  • 1 teaspoon of chopped parsley


Season both sides of each pork chop with salt, pepper, mustard powder, and thyme and lightly dredge in your coconut flour, just to get a coating. In a large, heavy bottom skillet or pot (I used my trusty Le Creuset Dutch Oven) add your oil. Once your oil has warmed, saute your onions and garlic in the pan until they are slightly browned. Move your onions and garlic to the side of your pan, add a bit more oil if necessary, and brown each side of your pork chops (about 1-2 minutes on each side).  Once browned, transfer all your pan contents to your slow cooker. Add your chicken broth to the slow cooker. Cover and cook on high for 4 hours or low for 8. Once cooked, remove your pork chops from the slow cooker and cover to keep warm. Add the remaining cooking liquid to a small sauce pan. Add your milk to the sauce pan and whisk over low heat. If your sauce needs thickening, add the cornstarch and whisk thoroughly. Slowly bring your sauce to a boil over meduim heat for about 2-3 minutes until your desired consistency is achieved (mine was gravy-like).  Add additional salt and pepper to taste. Pour the sauce over your pork chops and garnish with chopped basil and parsley. Serve and enjoy!



  1. Looks delish! I really need to get more adventurous with my crock pot


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