Spring Into Slow Cooker Recipes? Garlic Rosemary Pork Chops

1. Sear the pork chops first. Giving the pork chops a quick sear in the skillet before adding to the crock-pot isn't just for the color. It helps trap in some juices and gives it a nice almost caramelized crust which adds tons of flavor. 

2. Don't skip the fruit. Fruit with your pork chops? YES. Peaches add flavor and some much needed extra juice. The juicy sweetness pairs so well with the pork chops and once you try it you'll never look back. Apples also go very well with pork chops! 

3. Set it but don't forget it. Most things made in a slow-cooker are fine to go longer than the recommended time. Cooking a chili? The longer the better! That isn't the case with pork chops. Because pork chops are leaner, the longer they cook past the recommended time, the more they will start to dry out. Since we are trying our hardest to make these extra juicy don't let them cook for too long after they reach the recommended internal temp of 145°. Now that you're obsessed with pork chops, put these Garlic Rosemary Pork Chops on the menu!

INGREDIENTS

2 tbsp. extra-virgin olive oil
4 boneless pork chops
Kosher salt
Freshly ground black pepper
2 peaches, thinly sliced
1 medium red onion, thinly sliced
1/4 tsp. crushed red pepper flakes
3 sprigs fresh thyme
1/2 c. low-sodium chicken broth
2 tbsp. apple cider vinegar
1 tbsp. brown sugar
Cooked white rice, for serving
Freshly chopped parsley, for garnish

DIRECTIONS

In a large skillet over medium-high heat, heat oil. Season both sides of pork chops with salt and pepper, then sear until golden, about 2 minutes per side.
Add to crock pot along with peaches, onions, more salt and pepper, and red pepper flakes. Add thyme, chicken broth, apple cider vinegar, and brown sugar and stir to coat. Cook on low until pork chops are tender and peaches and onions are soft, 2 hours.

Remove cooked thyme then serve over rice garnished with fresh parsley. 

1. In a large skillet over medium-high heat, heat oil. Season both sides of pork chops with salt and pepper, then sear until golden, about 2 minutes per side.
2. Add to crock pot along with peaches, onions, more salt and pepper, and red pepper flakes. Add thyme, chicken broth, apple cider vinegar, and brown sugar and stir to coat. Cook on low until pork chops are tender and peaches and onions are soft, 2 hours.
3. Remove cooked thyme then serve over rice garnished with fresh parsley. Original Yummy Recipe and more found @ Link Below!