Slow Cooker Orange Herb Pork Chops for a Tender Dinner Step-by-step instructions

Before you start

Before beginning, gather all ingredients and ensure the slow cooker is clean and ready for use. Have your tongs and a serving plate prepared near the cooking area.

Since this recipe requires very little active preparation, taking a moment to zest the orange and gather the fresh thyme before starting will ensure the process moves smoothly.

Ensure your pork chops are fully thawed if they were previously frozen to guarantee safe and even cooking throughout the entire duration in the slow cooker.

Instructions

Preparing the aromatics

1. 1Prepare the glaze
   In the slow cooker, combine the orange zest and fresh thyme. These aromatics will infuse the pork as it cooks, creating a rich herb glaze without needing extra liquids.
   Look for The mixture should be fragrant and evenly distributed across the bottom of the slow cooker.
   Tip Using freshly grated orange zest provides the most vibrant flavor compared to dried alternatives.

The aromatics are ready when the orange zest and fresh thyme are evenly distributed in the base of the slow cooker. The mixture should smell bright and aromatic, ready to infuse the pork chops with flavor as they cook slowly over the next few hours.

Slow cooking the pork

2. 2Slow cook the pork
   Place the bone-in pork chops into the slow cooker, coating them well with the herb mixture. Cover and cook on low for 4 hours until the pork reaches a safe internal temperature of at least 145°F (63°C), then allow the meat to rest for at least 3 minutes.
   Look for The pork should be tender and easily pierced with a fork once the cooking time is complete.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid frequently, as this releases heat and increases the required cooking time.

At the end of the cooking phase, the pork chops should be cooked through and incredibly tender. The kitchen will be filled with the pleasant aroma of citrus and herbs. The glaze will have thickened slightly from the juices released by the pork during the slow braising process.

Resting and final presentation

3. 3Rest and serve
   Remove the pork chops from the slow cooker using kitchen tongs and transfer them to a clean serving plate. Let the meat rest for at least 5 minutes before serving to ensure it stays juicy and tender. Spoon any remaining glaze from the slow cooker over the chops before plating.
   Look for The glaze should be glossy and the pork should have reached an internal temperature of 145°F (63°C).
   Tip Resting the meat is essential to allow the juices to redistribute, resulting in a much more succulent texture.

The pork is ready to serve once it has rested for 5 minutes, allowing the juices to redistribute and the meat to become perfectly succulent. The final dish should look appetizing, with a glossy, flavorful glaze clinging to the tender meat, ready to be enjoyed immediately while still warm.

Common mistakes

Avoid overcooking the pork, as even in a slow cooker, meat can eventually become dry if left for too long. Monitor the time closely to ensure the best texture. Another common mistake is failing to zest the orange properly, leaving large, fibrous strips that can be unpleasant to eat.

Ensure the orange zest is fine and evenly distributed in the glaze. Finally, avoid crowding the slow cooker too much; if the chops are stacked, they will not cook as evenly as they would in a single layer.

How to tell it’s done

The pork chops are done when they reach an internal temperature of at least 145°F (63°C) as measured by a meat thermometer inserted into the thickest part, away from the bone. The meat should be very tender and pull away from the bone with minimal effort.

The glaze should be slightly reduced and glossy, coating the back of a spoon. Always allow the pork to rest for 5 minutes after removing it from the heat to lock in the juices.

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