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Slow Cooker Pork Chops with Cabbage and Fennel

This recipe prepares tender pork chops slow-cooked with aromatic onions, sweet fennel, and hearty cabbage. The chops are seared for deep flavor, then simmered in a savory chicken broth and cream sauce until fall-apart tender. Finished with a touch of lemon, it's a comforting and flavorful one-pot meal perfect for a relaxed dinner.
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Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2410.4 kcal

Equipment

  • 1 Slow Cooker Capacity of at least 6 quarts recommended
  • 1 Large Skillet Cast iron or heavy-bottomed for effective searing
  • 1 Whisk
  • 1 Cutting Board
  • 1 Sharp Chef's Knife

Ingredients
  

Main

  • 4 1 " pork chops
  • 4 tablespoons extra virgin olive oil
  • 2 medium onions cut into 1/4” slices
  • 1 3/4 cups chicken broth
  • 1/4 cup cream
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 large cabbage quartered
  • 1 fennel bulb quartered
  • 2 sprigs fennel tops
  • 1 splash lemon juice

Instructions
 

  • Slice onions into 1/4” slices, and quarter the cabbage and fennel bulb. Reserve fennel tops for garnish.
  • Season the pork chops generously with salt.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until deeply golden brown. Remove and set aside.
  • Add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced onions and sauté for 5-7 minutes until softened and lightly caramelized.
  • Arrange the quartered cabbage and fennel bulb in the bottom of the slow cooker. Place the seared pork chops and sautéed onions on top of the vegetables.
  • In a small bowl, whisk the flour into the cream until smooth. Gradually whisk in the chicken broth until well combined.
  • Pour the broth mixture over the pork chops and vegetables in the slow cooker.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork chops are fork-tender.
  • Once cooked, carefully remove the pork chops and vegetables. Stir in a splash of fresh lemon juice into the sauce in the slow cooker.
  • Serve the pork chops and vegetables with the rich sauce, garnished with the reserved fennel tops.

Notes

Achieving a deep, golden-brown sear on the pork chops before slow cooking is paramount for developing rich flavor through the Maillard reaction; avoid overcrowding the skillet. When preparing the sauce, deglaze the skillet with a splash of broth after browning to capture all those delicious fond bits, enhancing the overall depth. Incorporate the flour and cream mixture gradually, whisking constantly to prevent lumps and ensure a smooth, velvety consistency. The cabbage and fennel will release considerable moisture and soften beautifully; layering them beneath the pork allows them to infuse with the meat's juices. A final squeeze of fresh lemon juice brightens the dish significantly, cutting through the richness. Taste and adjust seasoning before serving. Consider adding a sprig of fresh thyme or a bay leaf to the slow cooker for an aromatic layer.