I am on a quest to make lots of food in the slow cooker that doesn’t taste like it was made in the slow cooker. You know how pretty much everything tends to taste like the same thing when you use a slow cooker? Sort of like most casseroles all taste the same, just with varying meats…the slow cooker (at least to me) takes on the same traits. This pork recipe is not like that. It definitely doesn’t taste like slow cooker food. It’s DE-LI-CIOUS. I had some non-primal moments this past week (okay, a lot of them)…and many of them involved dipping the homemade tortillas from Central Market into this gravy…I’m just sayin’.
This is super simple, can be made in 3-8 hours (depending on how many chops you use and what temperature you put the slow cooker on), and is definitely a crowd pleaser. Oh, and as I previously stated, the gravy goes great with tortillas, HA!
Slow Cooker Pork Ribs with Herb Gravy (Whole30 Compliant)
2 pounds pork chops (can use bone-in or boneless, but bone-in retains moisture better)
1 Tbsp olive oil
1 Tbsp Kerrygold butter
1 small onion, diced
3 cloves garlic, minced
1 tsp thyme
1/2 tsp sea salt
1/2 tsp ground mustard
1/4 tsp ground pepper
1 1/2 C bone broth
3/4 C coconut milk
1 Tbsp arrowroot
1 tsp parsley
1 tsp basil
1.- Sprinkle each side of pork chops with thyme, salt, pepper, and ground mustard. In large skillet, heat butter and olive oil over medium-high heat.
2.- Add onion and garlic to hot pan. Saute about 2 minutes–until softening. Remove from pan and set aside. Cook pork chops for 1-2 minutes per side. Move chops and onion mixture to slow cooker. Add broth, cover, and cook on low 6-8 hours, or on high 3-4 hours.
3.- Remove chops and cover to keep warm. Pour broth and onions into medium saucepan. Add coconut milk and stir. Remove 1/4 C liquid to a small bowl and whisk in arrowroot. Pour back into saucepan and whisk well. Bring liquid to a boil for 2-3 minutes, until thickened.
4.- Add salt and pepper to taste. Pour over pork chops and serve.