In this easy crockpot recipe, thick pork chops braise for hours in a delicious Asian sauce of chicken broth, soy sauce, fish sauce, sugar, garlic, shallots, lemongrass, and black pepper, blended smooth. After 6 hours in the slow cooker, the pork chops emerge tender, savory, and richly flavored. Serve this easy, set-it-up-and-forget-about-it dish with our Basic Steamed White Rice.
- Yield: 4 servings
- Difficulty: Easy
- Total: 6 hrs 20 mins
- Active: 20 mins
- 1 cup low-sodium chicken or beef broth
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons Asian fish sauce
- 1⁄4 cup packed light brown sugar
- 6 cloves garlic
- 3 shallots, chopped
- 2 stalks lemongrass, tender bulb part only, trimmed, tough outer layers discarded, and chopped
- 1/2 teaspoon freshly ground black pepper
- 4 bone-in center-cut pork chops, each about 1 inch thick
- 2 green onions, finely chopped, for garnishing
- In a blender, blend together the broth, soy sauce, fish sauce, sugar, garlic, shallots, lemongrass, and pepper. Put the chops into the slow cooker, pour over the lemongrass mixture, cover, and cook on the low-heat setting for 6 hours. The chops should be very tender.
- Transfer the pork chops to a warm plate. Using a large metal spoon, skim off and discard any fat from the surface of the cooking liquid. Strain the liquid through a fine-mesh sieve into a saucepan. Place it over medium heat and simmer until slightly thickened.
- Serve the pork chops with the sauce, garnished with the green onions.