Slow Cooker Lemon Pepper Pork Chops for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a level surface away from the edge of the counter. Gather all your ingredients: fresh pork chops, a ripe lemon, lemon pepper seasoning, and high-quality chicken broth.

If you are using frozen pork chops, thaw them completely in the refrigerator overnight before starting the recipe to ensure even cooking. Have a meat thermometer ready to verify the final temperature, as this is the most accurate way to guarantee the pork is both safe to eat and perfectly cooked to your preference for tenderness.

Instructions

Preparation and Arrangement

1. 1Prepare the Slow Cooker
   Place the raw pork chops into the base of the slow cooker. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
   Look for Pork chops should be flat and not overlapping too much.
   Tip Pat the pork chops dry with paper towels before placing them in the cooker to remove excess surface moisture.

The pork chops are arranged in a single layer at the bottom of the slow cooker. They should be dry and ready for seasoning. This phase is all about setting the foundation for success by ensuring the meat is positioned to receive heat evenly from the base of the appliance.

Seasoning and Liquid Addition

2. 2Add Aromatics and Seasoning
   Layer the fresh lemon slices evenly on top of the pork chops. Sprinkle the lemon pepper seasoning generously over the meat, then pour the chicken broth around the sides of the pork chops.
   Look for Broth should pool at the bottom of the slow cooker.
   Tip Avoid pouring the broth directly over the seasoning to keep the flavor evenly distributed across the meat.

The lemon slices are layered, the seasoning is applied, and the broth is poured in. Everything should look vibrant and ready for the slow, transformative heat. Check that the lemon slices are distributed well to ensure the citrus oils permeate the broth and the meat thoroughly.

Slow Cooking and Resting

3. 3Cook and Serve
   Cover the slow cooker and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork chops to a platter and let them rest for 5 minutes before serving with the pan juices.
   Look for 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 inserted into the thickest part of the chop to ensure it is cooked through safely.

The pork is cooked through, tender, and aromatic. The sauce has a glossy consistency and a bright, lemony scent. After checking the internal temperature, the chops are removed to a platter to rest, ensuring the final meal is perfectly juicy and ready to be served immediately.

Common mistakes

A common mistake is overcooking the pork chops, which can lead to a dry or stringy texture. Even in a slow cooker, timing is important; if you leave the chops for too long, the meat will lose its structural integrity.

Another error is failing to use enough liquid, which can cause the bottom of the chops to scorch or stick to the pot.

Always ensure the bottom of the cooker is adequately covered with the broth. Finally, avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, significantly extending the necessary cooking time and potentially affecting the final texture of the dish.

How to tell it’s done

The pork chops are considered done when they reach an internal temperature of 145°F (63°C). At this stage, the meat will be opaque throughout and yield easily to the pressure of a fork. The lemon sauce should be slightly thickened and fragrant.

Always use a digital meat thermometer to check the thickest part of the chop, avoiding the bone for an accurate reading. Once reached, ensure the pork rests for at least 5 minutes before serving, which allows the juices to redistribute, ensuring every bite is moist and flavorful.

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