Slow cooked pork chops and green beans are full of rich buttery herb flavors. Serve as is for a low-carb meal or serve with your favorite starch (potatoes, rice or noodles).
- 3 Tbsp butter
- 4 thick cut pork sirloin chops
- Kosher salt and freshly ground pepper
- 4 large garlic cloves, minced
- 1/2 cup chicken broth
- 1 pound green beans, washed and trimmed
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- Heat a large pan on your stove over medium high heat. When the pan is hot add in the butter. Swirl the butter around until it is melted. Season one side of the pork chops with kosher salt and freshly ground pepper. Lay the seasoned side down into the butter. Add as many pork chops as you can without overlapping. While the first side is browning, season the other side of the meat that is facing up. Let the pork chops brown for about 2 minutes on each side. I use tongs to flip them. Once both sides of the pork chops have been browned lay them on a plate.
- Add garlic into the pan and saute for 30 seconds. Add in the chicken broth and deglaze the pan. Pour contents of the pan into the slow cooker.
- Add in the pork and green beans. Season the green beans with basil, oregano, thyme and onion powder. Toss them a bit with a spoon.
- Cover your slow cooker and cook on low for 3 hours. Remove the lid and test the pork for doneness. Use an instant read thermometer* to make sure that the internal temp of the pork chops reads at least 140 degrees F.
- Serve pork chops with green beans. Spoon the juices in the slow cooker over the top of the meat and veggies.
I used my 6 quart oval Kitchenaid slow cooker.*
This recipe is gluten free. Just make sure you chicken broth is gluten free.
- Category: Pork
- Method: Slow Cooker