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Slow Cooker Braised Lemongrass Pork Chops

Slow Cooker Braised Lemongrass Pork Chops
Lemongrass Pork Vietnamese Slow Cooking Slow Cookers Pork Chop Easy
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Lemongrass Pork Vietnamese Slow Cooking Slow Cookers Pork Chop Easy
4 servings Easy
Total: Active:
1 Rating 

Ingredients (10)

  • 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
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Nutritional Information
  • Calories458
  • Fat18.18g
  • Saturated fat6.01g
  • Trans fat0.18g
  • Carbs26.94g
  • Fiber1.66g
  • Sugar17.74g
  • Protein45.66g
  • Cholesterol137.31mg
  • Sodium1681.92mg
  • Nutritional Analysis per serving (4 servings) Powered by

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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.

For more crockpot inspiration, check out our Slow Cooker Chicken Adobo, Slow Cooker Pork Ramen, and Easy Slow Cooker Pulled Pork.

by Kim Laidlaw

Tips for Pork and Pork Chop

Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
Read More
1 of 5
Next: How to Thaw Pork
Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
Read More
2 of 5
Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
Read More
3 of 5
Next: How to Freeze Pork Chops
Tip
How to Freeze Pork Chops
Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or freezer paper. Place the wrapped the chops in a freezer bag for another layer of protection against freezer burn. They will generally be safe to cook within four to six months.
Read More
4 of 5
Next: How to Store Pork Chops
Tip
How to Store Pork Chops
Sealed pork products can typically last in the fridge for up to three days. Like loins and other cuts of meat, ensure that the pork is wrapped tightly in its original packaging and either freeze or cook immediately upon opening.
Read More
5 of 5
Next: How to Freeze Pork

Instructions

  1. 1In 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.
  2. 2Transfer 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.
  3. 3Serve the pork chops with the sauce, garnished with the green onions.
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