Crockpot Roasted Red Pepper Pork Chops Step-by-step instructions

Before you start

Gather all ingredients and ensure the slow cooker is clean and dry. Since this is a slow cooking process, there is no need to sear the pork beforehand, as the slow braising will develop plenty of flavor.

Simply ensure the pork chops are patted dry with paper towels before adding them to the slow cooker to remove excess surface moisture, which helps the seasoning adhere better to the meat.

Instructions

Preparation

1. 1Prepare the slow cooker
   Place the boneless pork chops into the slow cooker, fanning them out to ensure even cooking. Add the roasted red pepper strips over the pork chops and sprinkle the Italian seasoning evenly over the top.
   Look for Ensure the chops are arranged in a single layer if possible for even heating throughout the cooking process.
   Tip Use high-quality roasted peppers packed in water or oil for the best flavor profile in the sauce.

The pork should be arranged in a single layer in the slow cooker with the peppers and seasoning distributed evenly over the top. Everything should be ready for the liquid to be added, with no ingredients left behind.

Braising

2. 2Add liquid and cook
   Pour the creamy broth over the seasoned pork and peppers in the slow cooker. Cover with the lid and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the sauce is thickened and the meat is tender.
   Look for The sauce should look smooth and slightly thickened, coating the back of a spoon when ready.
   Tip Do not lift the lid during the first few hours of cooking to maintain a consistent temperature inside the slow cooker.

The kitchen should begin to smell savory and aromatic as the peppers and seasoning infuse the broth. The sauce will be bubbling gently, and the pork will be visibly changing color as it braises in the liquid.

Resting

3. 3Final check and rest
   Check that the pork chops have reached an internal temperature of 145°F (63°C). Remove the chops from the slow cooker and let them rest on a plate for at least 5 minutes before serving with the sauce.
   Look for The pork should be fork-tender and the internal temperature must be verified with a meat thermometer.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Allowing the meat to rest ensures the juices redistribute, keeping the pork moist and flavorful.

The pork should be tender and the sauce should have thickened into a creamy, rich consistency. The meat must be removed from the heat to rest, allowing the internal temperature to stabilize before it is served.

Common mistakes

A common mistake is overcrowding the slow cooker, which prevents the sauce from thickening properly and can lead to uneven cooking.

Another error is lifting the lid too frequently, which releases the trapped steam and significantly increases the total cooking time.

Always keep the lid on securely and resist the urge to peek during the first half of the cooking cycle to ensure the best results.

How to tell it’s done

The pork chops are done when they are opaque throughout and reach an internal temperature of 145°F (63°C) at the thickest part. The meat should feel tender when pierced with a fork, showing no resistance.

Because slow cookers vary in heat intensity, it is important to test the temperature with a probe thermometer to avoid overcooking, which can lead to a stringy texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest