Fall is here and I love the idea of warm, comfort food simmering in the crock pot making the house smell delicious. As I stood at the butcher’s counter today the pork chops seemed to be calling my name, they were 2 inches think (I kid you not) and even when I tried to move down the line to look at the other choices the pork chops remained in view – as if they were choosing me. Tonight I made a gravy out of the remaining juices in the crock pot and served the chops with brocoli and applesauce but there are so many delicious side options – green beans, mashed cauliflowers (like mashed potatoes), sweet potatoes, asparagus, I could go on and on but you are probably ready to get to the recipe…
- 4 thick boneless pork chops
- 2 tablespoons virgin olive oil
- Penzey’s 33rd & Galena Chicken and Pork Rub
- Salt and Pepper
- 1 tablespoon crushed garlic
- 1/4 cup coconut aminos
- 1/4 cup organic, low sodium chicken stock
- 2 tablespoons coconut nectar (honey would do too)
- 1/2 teaspoon Aleppo pepper
- 1 tablespoon Arrowroot powder
- 1 tablespoon water
- Heat the olive oil in a large, heavy skillet until it is hot and glistening.
- Season the chops on both sides with salt and pepper, then rub with the 33rd & Galena seasoning.
- Brown the pork chops for 3 minutes on each side.
- Transfer the chops to the slow cooker.
- Add the garlic, coconut aminos, chicken stock and coconut nectar and Aleppo pepper to the skillet and stir to combine and thicken – about 1 minute.
- Pour the sauce over the pork chops, cover the crock pot and set to cook for 4 hours.
- Remove the chops, test the temperature, they will be done perfectly at 155 degrees.
- Combine the Arrowroot powder and water in a small prep bowl and add to the remaining juices in the crock pot.
- Whisk to thicken and spoon over the pork chops.
- Enjoy and try not to lick the plate!