Janet's Pork Chops

Sometimes the simplest recipes are the ones you come back to again and again. These slow cooker pork chops use a layering method that builds flavor from the bottom up: each chop gets its own blanket of onion, red bell pepper, and a slick of ketchup before the lid goes on.

Browning the chops first is a must. That sear locks in a caramelized crust that holds up during the long cook and adds depth to the sauce that forms in the pot. The ketchup breaks down with the meat juices, onion, and pepper into a sweet-tangy braising liquid.

After a few hours, the pork pulls apart with a fork and the vegetables melt into a chunky sauce. It’s the kind of set-it-and-forget-it dinner that fills the house with a smell that makes everyone ask what’s cooking.

Chef Tips

• Use bone-in chops for this recipe. They stay juicier over the long cook compared to boneless cuts.
• Don’t drown the layers in ketchup. A thin coat on each layer is plenty. Too much and the sauce becomes cloyingly sweet.
• The sauce at the bottom of the pot makes a great gravy. Skim any fat and spoon it over rice or mashed potatoes.

Variations

• Replace ketchup with barbecue sauce for a smokier flavor profile.
• Add sliced mushrooms to the layers for an earthy note.
• Toss in a splash of apple cider vinegar before cooking for a sharper, more balanced tang.