This tender savory Gordon Ramsay Style Crockpot Pork Chops And Potatoes Recipe is made with bone-in pork chops, baby potatoes, and fresh thyme, ready in about 4 hours. The rich garlic and herb broth slowly reduces into a glossy pan sauce that coats every bite. I love how searing the meat first locks in flavor before slow cooking.

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Why This Classic Works

Searing pork chops before they hit the slow cooker builds a crust that survives the long braising process. I used to just throw raw meat in with the potatoes, but the texture always turned out rubbery and bland.

Adding fresh thyme and garlic halfway through keeps the herbaceous notes bright rather than muddy. The potatoes soak up all the rendered fat and broth, creating a built-in side dish that requires zero extra pans.

Gordon Ramsay Style Crockpot Pork Chops And Potatoes Ingredients

4 thick-cut bone-in pork chops
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1.5 pounds baby yellow potatoes, halved
1 yellow onion, sliced
3 cloves garlic, minced
1 cup low-sodium chicken broth
4 sprigs fresh thyme
2 tablespoons unsalted butter

How To Make Gordon Ramsay Style Crockpot Pork Chops And Potatoes Recipe

Sear the pork: Season the pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chops for 3 minutes per side until deeply browned.
Layer the vegetables: Place the halved baby potatoes and sliced onions at the bottom of your slow cooker.
Add the aromatics: Top the vegetables with the minced garlic, fresh thyme sprigs, and chicken broth.
Cook the chops: Nestle the seared pork chops over the potatoes. Cover and cook on low for 3 to 4 hours until the pork reaches 145 degrees.
Finish with butter: Remove the pork and potatoes to a platter. Stir the butter into the remaining hot broth until melted, then pour over the dish.

Recipe Tips

Choose thick chops: Thin chops will dry out even in a slow cooker. Look for cuts at least one inch thick.
Do not skip searing: Browning the meat adds crucial flavor to the final sauce that the crockpot cannot create alone.
Check the temperature: Pork is safe at 145 degrees. Use a meat thermometer to avoid tough, overcooked meat.
Cut potatoes evenly: Halve or quarter your potatoes to the same size so they cook at the identical rate.

What To Serve With Pork Chops And Potatoes

A crisp green salad with a sharp vinaigrette balances the richness of the slow-cooked meat and starchy potatoes. Roasted green beans or steamed asparagus also work well to soak up the garlic herb butter sauce.

How To Store

Store leftover pork and potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of chicken broth to keep the meat moist.

FAQs

Can I use boneless pork chops?

Yes, but they cook faster and dry out easier. Check them an hour earlier than bone-in chops.

Do I have to use baby potatoes?

No, you can use russet or yukon gold potatoes. Just make sure to chop them into one-inch cubes.

Can I cook this on high?

You can cook this on high for 2 to 3 hours, but cooking on low yields much more tender meat.

Why did my pork chops get tough?

Tough pork chops are usually overcooked. Using a meat thermometer helps prevent leaving them in the slow cooker too long.

Nutrition

Calories: 450 kcal
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 680mg
Total Carbohydrate: 30g
Protein: 32g

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