As a former Midwestern Michigan girl that relocated to the south I have a love affair with barbecue. This simple pork and bacon recipe is a crowd favorite for SEC fall Saturdays!
What makes this such a great recipe is that there’s almost no prep time. My family can be critics when it comes to simple meals, but this one is a favorite.
I choose to sear the chops before adding into the slow cooker because it locks in the moisture and makes the pork chop juicier. This is the secret tip to having them fall apart when you eat them. If you’re short on time you can skip this part and just throw it in the crock pot.
INGREDIENTS: (Serves 8)
- Four large bone in pork chop
- 1 tablespoon of avocado oil
- 1 onion, thinly sliced
- 1 can of sauerkraut, can omit
- 4 strips of bacon
- 2 to 3 cups of water or low sodium chicken broth
- Salt and pepper each side of the pork chops
- Heat a skillet or cast-iron pan, add oil, sear your pork chops 2-3 minutes a side
- Thinly slice the onion and layer at the bottom of the slow cooker
- Place the chops on top of the onions, followed by bacon and topped off with the sauerkraut.
- Add enough water or broth to cover half of the pork chop
- Cook on low for six hours
Double the recipe if it fits in your slow cooker. Cook once eat often.