Crockpot Roasted Red Pepper Pork Chops Tips, FAQ & printable recipe

Tips for success

To add a bit of brightness to the final dish, consider stirring in a squeeze of fresh lemon juice or a handful of chopped fresh parsley right before serving.

This small addition can cut through the richness of the cream sauce and balance the deep, savory notes of the roasted red peppers perfectly.

If the sauce appears too thin after the cooking time is up, you can remove the pork chops and turn the slow cooker to the high setting with the lid off for ten minutes to help the liquid reduce further. Watch it closely to ensure it does not boil over or scorch the bottom of the insert.

Variations

• Spicy Red Pepper: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the creamy broth before cooking to provide a gentle heat that complements the sweetness of the roasted peppers.
• Herb-Infused: Incorporate fresh herbs like rosemary or thyme during the final hour of cooking. The woody notes of these herbs pair exceptionally well with the creaminess of the sauce and the tender pork.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 1 month.

Reheat

Warm gently in a saucepan over low heat or in the microwave until heated through.

Store any leftovers in an airtight container in the refrigerator for up to three days.

Ensure the pork is completely cooled to room temperature, which should take no longer than two hours, before placing it into the fridge. Keeping it in the sauce helps maintain the moisture of the meat during storage.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight.

You can prepare the entire dish, let it cool, and store it for up to two days before reheating. It is a convenient option for meal prepping throughout the work week.

Serving ideas

These pork chops are best served alongside a starch that can soak up the delicious creamy sauce, such as mashed potatoes, steamed rice, or a side of crusty bread.

The sauce is truly the highlight of the dish, so providing a vessel to capture every bit of it is highly recommended for the best dining experience.

Pair the pork with roasted vegetables like asparagus or green beans. The slight crunch of the vegetables contrasts well with the soft, tender texture of the slow-cooked pork. Keep the sides simple to ensure they do not compete with the bold flavors of the roasted red pepper sauce.

Frequently asked questions

Recipe card

Crockpot Roasted Red Pepper Pork Chops

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 boneless pork chops
• 1 cup roasted red pepper strips
• 1 tbsp Italian seasoning
• 1 cup creamy broth

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

28.5 g

Carbohydrates

12 g

Fat

24 g

Fiber

1.5 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.