Slow Cooker Red Enchilada Pork Chops Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. Dice the onion and measure the spices and enchilada sauce so everything is ready to go. There is no need to sear the pork chops first—the slow cooker will do all the work.

Pat the pork chops dry with paper towels if they are wet from the package, but do not rinse them. Place all the ingredients in the slow cooker as described, then set the timer and walk away.

Instructions

Layer and Season

1. 1Layer the pork chops
   Place the pork chops in the bottom of a 5 to 6 quart slow cooker, arranging them in a single layer, slightly overlapping if needed. Scatter the diced onion evenly over the top of the pork chops.
   Look for The pork chops should be nestled together, with onions covering them evenly.
   Tip If the chops are very thick, trim any excess fat to keep the dish from becoming greasy.
2. 2Season with spices
   Sprinkle the chili powder and ground cumin evenly over the onions and pork chops. Use your fingers or a spoon to gently rub the spices into the surface of the meat and onions so the flavor coats everything.
   Look for The spices should form a light, even coating over the onions and pork.
   Tip For a more intense spice flavor, toast the chili powder and cumin in a dry skillet for 30 seconds before adding.
3. 3Pour the sauce
   Pour the red enchilada sauce over the seasoned pork chops and onions. Tilt the slow cooker slightly to distribute the sauce, or use a spoon to make sure the sauce covers most of the meat. It's okay if some pork isn't fully submerged.
   Look for The sauce should pool around the pork chops, with some surfaces still peeking through.
   Tip If the sauce doesn't cover the meat, that's fine—the steam will cook it.

At the end of this phase, the slow cooker contains raw pork chops nestled together, topped with a layer of diced onions and a dusting of chili powder and cumin.

The red enchilada sauce has been poured over everything, creating a vibrant red pool. The ingredients are ready for the long, slow cook.

Slow Cook

4. 4Cook on low
   Cover the slow cooker with the lid and set it to low. Cook for 6 to 7 hours, until the pork chops are fork-tender and easily pull apart. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges after a few hours.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the slow cooker runs hot, check at the 5-hour mark.
5. 5Check for doneness
   After 6 hours, use an instant-read thermometer to check the internal temperature of the thickest pork chop. It should read at least 145°F (63°C). The meat should also shred easily with a fork. Let it rest for 3 minutes before slicing.
   Look for The pork should feel tender and offer little resistance when pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork isn't tender, continue cooking for another 30 minutes and check again.

After 6 to 7 hours on low, the kitchen smells warmly of chili and cumin. The sauce is bubbling gently around the edges, and the pork chops are visibly tender, with some edges beginning to shred. An instant-read thermometer registers at least 145°F (63°C) when inserted into the thickest chop.

Rest and Serve

6. 6Rest the pork
   Turn off the slow cooker and let the pork chops rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
   Look for The sauce will settle and thicken slightly as it rests.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tender, juicy pork chops.
7. 7Serve and enjoy
   Using tongs, transfer the pork chops to a serving platter or individual plates. Spoon the red enchilada sauce and onions over the top. Serve hot, with rice, beans, or tortillas on the side if desired.
   Look for The pork should be glistening with sauce and the onions soft and translucent.
   Tip A squeeze of lime or a sprinkle of fresh cilantro would brighten the dish—add just before serving.

The slow cooker is off, and the pork chops have rested in the sauce for at least 3 minutes. The sauce has settled and slightly thickened. When lifted with tongs, the pork holds together but flakes easily. Spooned over the top, the sauce and onions coat the meat in a glossy, rich finish.

Common mistakes

One common mistake is lifting the lid to check on the pork, which lets heat escape and extends cooking time. Trust the timer and resist the urge to peek.

Another mistake is using thin, boneless chops that can become dry even in the slow cooker; try to choose chops that are at least 1 inch thick. Finally, do not add extra liquid—the pork and sauce will create enough moisture, and too much liquid will make the sauce watery.

How to tell it’s done

The pork chops are done when they are fork-tender and have reached an internal temperature of at least 145°F (63°C) in the thickest part. To check, insert an instant-read thermometer into the center of a chop without touching bone.

The meat should also shred easily with a fork, and the sauce should be slightly thickened and fragrant. After turning off the slow cooker, let the pork rest for at least 3 minutes before serving to allow the juices to redistribute.

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