These pork chops are a breeze to prepare and cook unattended in the crock pot, making for a flavorful dinner without much effort. Butterflied boneless chops combine with salad dressing mix, onion, and red potatoes to make a satisfying family dinner. Add a salad or steamed broccoli or peas to complete the meal.
The ingredient list offers a range for the potatoes and pork chops; if you are going to cook the larger amount, you will need a 4 1/2-quart or larger pot.
In a large bowl, toss potatoes and sliced onion with salt and freshly ground black pepper. Put the potatoes and onion in the slow cooker and top with the pork chops.
Sprinkle the pork chops with about half of a package of salad dressing mix.
Cover and cook on low for 6 to 8 hours or on high for about 3 hours.
Remove the pork chops to a platter and place the potatoes in a serving bowl. Serve hot.
- Butterflying pork chops allows the meat to cook more quickly and evenly, perfect for when you are placing them in the slow cooker and walking away. The technique is simple and requires just a sharp knife. Place the pork chop, which should be at least 1-inch thick, fat-side up on a cutting board. Estimate the center of the chop (vertically) and slice, making sure not to cut all the way through. Unfold the meat and gently flatten it down, making it even. Butterflied pork chops are ideal when braising and searing as well as slow cooking.
- If desired, sear the chops as soon as they come out of the slow cooker. This will give them a little extra flavor and some color. To sear, heat 1 to 2 tablespoons of vegetable oil in a skillet. Add the pork chops and cook for a few minutes on each side, or just until browned.
- To add a little more flavor to this recipe, toss about 1 teaspoon of finely minced garlic with the potatoes and onions.
- If you would rather use your own spices instead of the Italian dressing mix, a combination of dried oregano and basil along with a little salt and pepper is a good substitute.
- Add a vegetable to the slow cooker to create a complete meal; try carrots, turnips, or green beans. Add more tender vegetables—peas, cauliflower, broccoli, etc—the last 30 minutes of cooking time.