Slow Cooker Mojo Pork Chops with Onions Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Prepare the onions by peeling and cutting them into thick, uniform rings to ensure they soften evenly. Gather your spices and have your mojo sauce ready to pour.

If your pork chops are very cold, you can let them sit out on the counter for about 15 minutes to take the chill off, but do not exceed 30 minutes for food safety reasons. Having all ingredients prepped and ready ensures the assembly process is smooth and quick.

Instructions

Layering the ingredients

1. 1Layer the pork and onions
   Place the thick slices of boneless pork loin into the base of the slow cooker, arranging them side by side. Top the pork with the prepared thick white onion rings, ensuring they cover the meat evenly.
   Look for The pork should be arranged in a single layer at the bottom of the slow cooker insert.
   Tip Using thick-cut pork loin helps maintain moisture throughout the long cooking process.

The pork should be layered neatly at the bottom with onion rings evenly distributed on top. The slow cooker insert should look organized, with the meat fully covered by the onions to prepare for the seasoning and liquid phase.

Seasoning and saucing

2. 2Season and add sauce
   Evenly sprinkle the ground cumin and dried oregano over the onion layers. Carefully pour the golden citrus-garlic mojo sauce over the entire assembly, ensuring the meat is well-moistened.
   Look for The sauce should settle around the pork and onions, creating a flavorful base for slow cooking.
   Tip Make sure the spices are distributed evenly across the onions for the best flavor infusion.

After sprinkling the cumin and oregano, the spices should be lightly dusted over the onions. The mojo sauce should be poured carefully to coat the ingredients, ensuring the liquid begins to pool at the bottom to facilitate the braising process.

Cooking to perfection

3. 3Cook and serve
   Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the pork reaches an internal temperature of 145°F (63°C). Once done, remove the pork and let it rest for at least 3 minutes before serving with the onions and sauce.
   Look for The pork is done when it is opaque throughout and reaches the required internal temperature.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Allowing the meat to rest is crucial for retaining juices, ensuring a tender bite every time.

At the end of the cooking time, the pork should look opaque and tender. The onions should be soft and translucent, and the sauce should have a golden, aromatic appearance. Check the internal temperature to confirm it is ready to serve.

Common mistakes

A common mistake is overcrowding the slow cooker or using pork chops that are too thin, which can lead to dry or overcooked meat.

Another error is failing to use a meat thermometer; guessing based on time alone often leads to undercooked or overcooked results, as different slow cooker models heat at varying intensities.

Finally, ensure the onions are sliced thick enough; if they are too thin, they may disintegrate into the sauce during the long cooking time, losing their pleasant texture and structure.

How to tell it’s done

The pork is perfectly cooked when it is opaque white throughout with no visible pink. Use an instant-read meat thermometer to verify that the thickest part of the chop has reached an internal temperature of at least 145°F (63°C).

Once this temperature is reached, remove the chops from the slow cooker and let them rest on a cutting board or serving platter for at least 3 minutes. Resting allows the juices to stabilize, ensuring every slice remains moist and tender when you cut into it.

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