Slow-Cooker Balsamic Glazed Pork Chops with Burst Tomatoes Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is placed on a stable, heat-resistant surface away from any edges. Gather all your ingredients so they are ready for the quick layering process.

If your pork chops are very cold, you may take them out of the refrigerator about 20 minutes before starting to help them reach room temperature, which encourages more even cooking.

Ensure your cherry tomatoes are washed and dried, and have your fresh basil ready for the final garnish.

Instructions

Layering and Seasoning

1. 1Season and Layer
   Place the bone-in pork chops into the bottom of the slow cooker stoneware. Evenly sprinkle the dried rosemary and garlic powder over the surface of the meat. Pour the aged balsamic vinegar, honey, and chicken broth over the chops to create the base of the glaze. Finally, scatter the whole cherry tomatoes across the top of the pork, ensuring they are distributed evenly to help them cook down into the sauce.
   Look for The cherry tomatoes should sit on top of the pork chops to allow them to burst slowly during the cooking process.
   Tip Ensure the pork chops are not overlapping too much so they cook evenly in the balsamic mixture.

At the start, the slow cooker stoneware should contain the seasoned pork chops topped with fresh cherry tomatoes and the liquid base. Everything should look organized and ready for the long, slow transformation that will take place over the next five and a half hours.

Slow Cooking

2. 2Slow Cook
   Cover the slow cooker with its glass lid. Set the appliance to the LOW heat setting and allow the pork to cook undisturbed for 5.5 hours. During this time, the cherry tomatoes will naturally burst and release their juices, combining with the balsamic vinegar, honey, and broth to form a rich, syrupy reduction that coats the meat thoroughly.
   Look for Look for the cherry tomatoes to have completely collapsed and the sauce to have thickened into a glossy glaze.
   Tip Avoid lifting the lid during the first 5 hours to maintain the consistent internal temperature required for tender meat.

During the middle of the cooking process, the liquid will begin to simmer and the tomatoes will slowly start to soften. You will notice a savory, aromatic scent filling the kitchen as the balsamic and honey begin to caramelize and infuse the pork with deep flavor.

Final Plating

3. 3Final Temperature and Plating
   Check that the pork has reached an internal temperature of at least 145°F (63°C) at the thickest part. Once reached, remove the pork chops and let them rest for at least 5 minutes before serving. Plate the chops over your preferred base, spoon the jammy tomato balsamic glaze over the top, and garnish with fresh basil ribbons for a vibrant finish.
   Look for The pork should be fork-tender, and the sauce should cling to the meat with a deep, caramelized color.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serving over creamy polenta or mashed potatoes helps capture every drop of the flavorful balsamic reduction.

At the end, the pork should be perfectly tender and coated in a dark, glossy, and slightly thickened balsamic glaze. The cherry tomatoes should be fully burst, creating a jammy texture that is ready to be spooned over the meat before serving.

Common mistakes

A common mistake is lifting the lid of the slow cooker during the cooking process; this releases essential heat and steam, which can significantly increase the required cooking time and potentially dry out the meat.

Another oversight is using thin-cut boneless chops, which may overcook and become tough in a slow cooker. Finally, ensure the tomatoes are scattered on top; if they are buried under the meat, they may not break down as effectively into the sauce.

How to tell it’s done

The pork is done when the internal temperature reaches at least 145°F (63°C) when measured with a meat thermometer at the thickest part of the chop, away from the bone.

The meat should be extremely tender and easily pulled apart with a fork. The sauce should be reduced to a syrupy consistency, and the cherry tomatoes should be completely soft and integrated into the glaze.

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