Slow Cooker Cowboy Butter Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and ready. Gather all your ingredients, including the fresh garlic and parsley. If the butter is solid, melt it gently in the microwave or on the stove until completely liquid.

Have your measuring cups and spoons ready to portion the spices and liquids accurately. Ensure the pork chops are patted dry with paper towels to remove any excess moisture before placing them into the cooker.

Instructions

Arranging the pork

1. 1Prepare the slow cooker
   Place the bone-in pork chops in the bottom of the slow cooker, arranging them so they are evenly distributed. Ensure the slow cooker insert is clean and dry before starting.
   Look for The chops should be in a single layer if possible for even cooking.
   Tip Avoid overcrowding the slow cooker to ensure the meat cooks through evenly.

At this stage, the pork chops should be neatly arranged in the bottom of the slow cooker. They should be in a single, even layer to ensure they heat uniformly. The insert should be clean, and the meat should be positioned so that the butter sauce can easily circulate around them once added. Check that the lid fits securely to prevent any heat loss.

Seasoning the meat

2. 2Add aromatics and seasonings
   Scatter the minced garlic and chopped parsley over the pork chops. Evenly sprinkle the paprika and red pepper flakes over the top of the meat to season it thoroughly.
   Look for The seasonings should be distributed as evenly as possible across the surface of the chops.
   Tip Use a small ramekin to help sprinkle the spices evenly.

The pork chops should now be evenly coated with the garlic, parsley, paprika, and red pepper flakes. The spices should be distributed across the top of the meat, creating an aromatic layer that will infuse the pork as it cooks.

Ensure that the seasonings are not clumped together in one spot; use your hands or a spoon to spread them evenly if necessary.

Braising in the sauce

3. 3Pour sauce and cook
   Whisk together the melted butter, Dijon mustard, and chicken broth in a measuring cup. Pour this mixture over the pork chops. Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The sauce should pool around the bottom of the slow cooker.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the liquid covers the base of the chops to keep them moist.

The sauce should be poured carefully over the chops, coating them completely. The mixture of butter, Dijon, and broth should pool at the bottom. By the end of this phase, the meat should be tender, the kitchen should smell of garlic and herbs, and the sauce should have thickened into a rich, flavorful glaze that clings to the pork chops.

Common mistakes

A common mistake is using too much liquid, which can result in a thin, watery sauce that lacks flavor. Stick to the recommended amount of broth and butter. Another error is failing to use a meat thermometer; guessing when the meat is done often leads to overcooking.

Finally, do not lift the slow cooker lid too frequently during the cooking process, as this releases heat and moisture, which can significantly increase the total cooking time and affect the texture of the pork.

How to tell it’s done

The pork chops are done when they are fork-tender and reach a safe internal temperature of 145°F (63°C) when measured with a meat thermometer in the thickest part of the meat, avoiding the bone.

The surface of the meat should look slightly braised and have absorbed the flavors of the butter sauce. Always allow the meat to rest for at least 3 minutes after removing it from the slow cooker to ensure the juices redistribute throughout the chops.

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