Slow Cooker Buttery Pork Chops with Green Beans and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and ready for use. Prepare the ingredients by washing the green beans and trimming the ends if necessary. Scrub the baby potatoes thoroughly and cut them into halves or quarters, depending on their size, ensuring they are uniform to promote even cooking.

Have the seasoned salt and butter ready on your counter. If you are storing any raw meat, ensure it stays in the refrigerator until the very moment you are ready to assemble the ingredients in the slow cooker to maintain proper food safety standards.

Instructions

Assembling the ingredients

1. 1Assemble the slow cooker
   Place the bone-in pork chops into the bottom of the slow cooker insert. Arrange the cut green beans and halved baby potatoes on top of the pork chops in an even layer.
   Look for The pork chops should be at the bottom to ensure they cook thoroughly in the juices.
   Tip Layering the vegetables on top allows them to steam while the pork braises underneath.

At this stage, the slow cooker contains the raw pork chops at the bottom, topped with the green beans and potatoes. Everything looks neat and organized, ready for the seasoning.

The ingredients appear fresh and properly layered, which is essential for the braising process that will occur over the next few hours. Ensure all ingredients are evenly distributed across the base.

Seasoning and preparing for heat

2. 2Season and butter
   Sprinkle the seasoned salt evenly over the vegetables and meat. Place the slices of butter on top of the green beans and potatoes to provide moisture and richness during the cooking process.
   Look for Ensure the butter is distributed relatively evenly across the surface of the vegetables.
   Tip The butter will melt down and create a flavorful, savory sauce as the slow cooker heats up.

The seasoned salt is sprinkled over the top, and the butter slices are dotted across the vegetables. The dish is now ready for the lid to be secured. The seasoning should be visible on the surface of the green beans and potatoes, and the butter is positioned to melt evenly. There is no need to add extra liquid, as the moisture from the vegetables and meat will suffice.

Slow cooking and resting

3. 3Cook and rest
   Cover the slow cooker and cook on low for 4 to 6 hours. Once finished, check that the pork reaches an internal temperature of at least 145°F (63°C). Remove the pork chops from the slow cooker and let them rest on a plate for at least 3 minutes before serving.
   Look for The pork should be very tender and the potatoes should be fork-tender when pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not rush the resting period as it allows the juices to redistribute throughout the meat.

The pork is cooked through and tender, the vegetables are soft, and the butter has melted into a savory sauce. The kitchen smells aromatic and savory. The pork has rested for at least 3 minutes, ensuring the juices have settled. The dish is now ready to be served, with the pork chops tender and the side dishes perfectly braised and flavorful.

Common mistakes

Avoid overcooking the pork, which can occur if left on the high setting for too long. Stick to the low setting for the best texture. Do not remove the lid frequently during the cooking process, as each time the lid is lifted, heat escapes and the cooking time is extended.

Also, ensure the pork chops are placed at the bottom, as placing them on top of the vegetables may prevent them from reaching a safe internal temperature effectively.

How to tell it’s done

The pork chops are finished when they reach an internal temperature of at least 145°F (63°C) when measured with a meat thermometer in the thickest part of the meat, avoiding the bone.

The meat should be fork-tender and easily pull away from the bone. The baby potatoes should be soft enough to be pierced easily with a fork, and the green beans should be tender but still retain some of their color and shape, not mushy.

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