Simple Crockpot Pork Chop Adobo Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and the cord is accessible. Take your pork chops out of the refrigerator just before you are ready to assemble the dish to keep the meat cold until the cooking process starts.

Peel your garlic cloves and measure out your soy sauce and vinegar. Having all your ingredients ready on the counter will make the assembly process seamless and quick, allowing you to set the slow cooker and move on to your other tasks for the day.

Instructions

Assembling the ingredients

1. 1Prepare the slow cooker
   Place the bone-in pork chops into the bottom of the slow cooker, fanning them out to ensure even contact with the base of the insert. Scatter the peeled garlic cloves around and between the chops to distribute the flavor evenly throughout the cooking process.
   Look for The pork chops should be arranged in a single layer if the slow cooker size allows.
   Tip Adding the garlic directly against the meat ensures the aromatics infuse the pork thoroughly as it braises.

At this stage, your slow cooker should contain the pork chops arranged in a single layer with garlic cloves tucked between them. The ingredients are raw, and the setup is ready for the liquids and aromatics.

Ensure the slow cooker is on a stable, heat-resistant surface and that the power cord is properly connected. Check that no ingredients are stuck to the sides of the insert before adding the liquids.

Adding liquids and aromatics

2. 2Add aromatics and liquids
   Arrange the bay leaves over the top of the pork chops. Sprinkle the cracked black pepper evenly over the meat and aromatics. Finally, pour the soy sauce and white vinegar over the entire mixture, ensuring the liquids reach the bottom of the slow cooker to start the braising base.
   Look for The liquid should partially submerge the pork chops, but they do not need to be completely covered.
   Tip Pouring the vinegar and soy sauce slowly helps keep the black pepper in place on the pork chops.

The pork chops are now covered with bay leaves, pepper, soy sauce, and vinegar. The liquid should be pooled at the bottom, beginning to interact with the garlic and meat. Verify that the bay leaves are evenly distributed so their flavor infuses the entire dish. Everything is now in place for the slow braise, and you are ready to cover the cooker and begin the cooking cycle.

Slow braising to finish

3. 3Cook and serve
   Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours. Once the pork reaches an internal temperature of 145°F (63°C), turn off the heat. Let the pork chops rest for at least 3 minutes before serving to ensure the juices redistribute.
   Look for The pork is done when it is fork-tender and the sauce has reduced slightly to a rich consistency.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the chop, avoiding the bone for an accurate reading.

The pork is now fully cooked, tender, and bathed in a rich, dark, and savory sauce. The garlic cloves should be soft and translucent, having infused the dish with their mellow flavor. The aroma should be savory and slightly tangy. Ensure the internal temperature has reached 145°F (63°C) before turning off the slow cooker and allowing the meat to rest for a few minutes before serving.

Common mistakes

A common mistake is adding too much liquid; the pork releases its own juices, so avoid overfilling the slow cooker. Another issue is using high heat for too long, which can toughen the meat; sticking to the recommended low setting is safer for achieving the best texture.

Avoid lifting the lid frequently during the cooking process, as this releases heat and steam, which significantly increases the total cooking time and affects the consistency of the final sauce.

How to tell it’s done

The pork chops are ready when they are tender and reach an internal temperature of 145°F (63°C). Use a meat thermometer to check the thickest part of the chop, ensuring you do not touch the bone for an accurate reading.

The meat should be opaque and pull away from the bone with minimal effort. Allow the pork to rest for at least 3 minutes after cooking to let the juices settle, ensuring the best texture and flavor in every bite.

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