Slow Cooker Forty-Clove Garlic Pork Chops Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Peel all forty garlic cloves in advance to save time during assembly. If your pork chops are very cold, take them out of the refrigerator about 20 minutes before you begin to help them reach a more even starting temperature.

Gather your measuring tools and ensure you have all ingredients measured and ready to be added to the slow cooker insert to keep the assembly process efficient and organized.

Instructions

Layering the pork

1. 1Prepare the slow cooker
   Place the thick bone-in pork chops in the bottom of the slow cooker insert, arranging them in a single layer to ensure even cooking throughout the process.
   Look for ensure the chops are spread out and not overlapping too much
   Tip If the chops are very thick, ensure they are placed flat against the bottom for better heat conduction.

The pork chops should be arranged in a single, even layer at the bottom of the slow cooker. They should be laid out flat to ensure the heat from the base of the insert can transfer efficiently into the meat. Check that the chops are not overlapping, as this can create cold spots that prevent the meat from reaching the required safe internal temperature during the long braising process.

Adding aromatics and liquid

2. 2Add aromatics and liquid
   Scatter the peeled garlic cloves evenly over the pork chops. Sprinkle the dried thyme over the garlic and meat, then pour the buttery broth over the entire assembly.
   Look for the liquid should partially submerge the garlic and herbs
   Tip Distributing the garlic evenly ensures every bite of pork benefits from the infused flavor.

After scattering the garlic and thyme, pour the buttery broth over the pork. The liquid should settle around the chops and garlic. Ensure the garlic cloves are distributed somewhat evenly so they can soften properly throughout the cooking time. The broth level should be sufficient to surround the meat without completely drowning it, allowing for a concentrated braise that will result in a flavorful, thick sauce.

Final braise

3. 3Slow cook and serve
   Cover and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops and let them rest for 5 minutes before serving with the garlic sauce.
   Look for the meat is tender and pulls away from the bone easily
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to check the thickest part of the chop to ensure it is cooked through perfectly.

At the end of the cooking time, the kitchen should smell deeply aromatic with garlic and thyme. The pork should appear soft, slightly browned by the braising liquid, and very tender.

Check the internal temperature of the thickest chop to confirm it has reached 145°F (63°C). The garlic cloves should be very soft, easily mashed with a fork, indicating that they are fully cooked and ready to be served alongside the pork.

Common mistakes

A common mistake is overcrowding the slow cooker with too many layers of meat, which can lead to uneven cooking. Always keep the chops in a single layer. Another error is using very thin chops, which may overcook and become dry during a long slow-cook cycle.

Finally, do not lift the lid during the first few hours of cooking, as this releases essential heat and moisture, significantly increasing the total time required for the pork to reach a safe internal temperature.

How to tell it’s done

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

The meat should be opaque throughout and pull away from the bone with minimal resistance. Let the chops rest for 5 minutes after removing them from the slow cooker to allow the juices to redistribute, ensuring maximum tenderness and flavor in every mouthful.

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