Slow Cooker Steakhouse Pork Chops and Potatoes Step-by-step instructions

Before you start

Before starting, ensure the slow cooker insert is clean and dry. Prepare the baby red potatoes by scrubbing them thoroughly under cold running water and cutting them into consistent halves to ensure they finish cooking at the same time as the pork.

Measure out the steak seasoning and beef broth so they are ready for immediate use once the pork and potatoes are arranged in the slow cooker.

Instructions

Preparation and assembly

1. 1Assemble the slow cooker
   Arrange the bone-in pork chops in the base of the slow cooker, fanning them out to ensure even cooking. Add the halved baby red potatoes around the pork chops, tucking them into the gaps to maximize surface area contact with the cooking liquid.
   Look for Ensure the pork chops are fanned out and potatoes are nestled around them.
   Tip Avoid stacking the pork chops too high to ensure they cook evenly through the center.

The pork chops should be arranged in a single layer if possible, and the potatoes should be distributed evenly around them. The ingredients should be neatly tucked into the slow cooker without being tightly packed, allowing the broth to penetrate the gaps between the meat and the potatoes.

Seasoning and braising

2. 2Season and add liquid
   Sprinkle the steak seasoning evenly over the pork chops and potatoes to coat everything thoroughly. Pour the beef broth over the ingredients, ensuring it reaches the bottom of the slow cooker to create a braising base. Cover with the lid.
   Look for Broth should pool at the bottom of the slow cooker insert.
   Tip Use a low-sodium broth if you prefer to control the saltiness of the final dish.

The steak seasoning should be visible across the tops of the pork and potatoes.

After pouring in the beef broth, check that the liquid level is sufficient to partially submerge the ingredients, which creates the necessary environment for moist, slow-braised results throughout the cooking process.

Final cooking and resting

3. 3Slow cook and serve
   Cook on low for 6 hours or high for 3 hours until the pork is tender. Verify the internal temperature of the pork chops reaches at least 145°F (63°C) using a meat thermometer. Let the pork rest for at least 3 minutes before serving alongside the tender potatoes.
   Look for Pork should be tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure safety and avoid overcooking the pork.

At the end of the cooking time, the broth will have a rich, savory aroma and the pork should look opaque and tender. Before serving, verify the internal temperature of the pork has reached 145°F (63°C) and allow the meat to rest to redistribute the juices.

Common mistakes

Avoid using thin, boneless pork chops, as they tend to dry out quickly in a slow cooker compared to thicker, bone-in varieties. Another common mistake is overcrowding the slow cooker with too many potatoes, which can prevent the liquid from circulating properly and lead to uneven cooking.

Ensure there is enough space for the broth to surround the ingredients for consistent braising throughout the entire cooking cycle.

How to tell it’s done

The pork chops are done when the meat is tender and easily pulled away from the bone with a fork. Use a digital meat thermometer inserted into the thickest part of the chop to ensure it reaches a minimum internal temperature of 145°F (63°C).

The potatoes should be fork-tender, meaning they slide off a fork with no resistance when tested.

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