Creamy, full-flavor paleo slow cooker pork chops. Let the pork simmer in your slow cooker all day for a healthy, delicious, comforting meal served with a side of potatoes and veggies.
Many years ago, my grandma (who is now 92!) made us some slow cooker pork chops that almost immediately became a family favorite. You know those recipes that are easy, delicious and no-fail? This is one of those. The pork chops were coated in a flour, salt, garlic and dry mustard mixture, then browned in oil in a skillet. Then they were transferred to a slow cooker and I’d pour two cans of cream of chicken soup on top. Set the slow cooker and we’d come home to a mouth-watering meal.
It was our standard “company meal”. Do you have one of those? The meal that you fix whenever company comes over. We’d have mashed potatoes, rolls, green beans...and be completely stuffed to our ears when we were done with the dinner.
When we started eating paleo for most of our meals, this was one recipe that I knew I needed to adapt and make paleo-friendly. I exchanged the white flour for coconut flour and added some tapioca starch as a binding agent, but otherwise browned the pork chops exactly the same way as I had before. I like to make sure the oil is very hot in the pan before placing the pork chops in. This helps the breading stay on the pork chops. Because coconut flour doesn’t bind together as well as all-purpose flour, you’ll want to handle these pork chops the least amount possible so the breading stays right where it should be. Brown the pork chops on the first side, flip them once to brown them on the other side, then carefully place them into the slow cooker.
The creamy gravy is central to this pork chop recipe. Here’s how to make it:
Take two cans of chilled full-fat coconut milk. Open them and remove the firm white cream from the cans. You’ll be left with coconut water on the bottom of the can. Pour the coconut water from each can over the pork chops. You’ll save the firm white cream, refrigerating it for later.
Mix together a few more seasonings in a small bowl: 1 teaspoon ground mustard, 1 teaspoon minced garlic, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Then sprinkle this mixture over the pork chops.
About 30-45 minutes before you eat, you’ll take the coconut cream out of the fridge, mix it with 2 tablespoons of tapioca starch and add it in spoonfuls to the top of the pork chops. Cover the slow cooker once again and in less than an hour that cream will have “melted” all over the tender pork chops, making a light gravy that is delicious served over potatoes.
And there you have it.
One of our family’s best-loved comfort foods made grain free and gluten-free, with simple, healthy ingredients.
Q: Do you have a classic meal that you fix for company because it always turns out delicious?
Creamy, full-flavor paleo slow cooker pork chops. Let the pork simmer in your slow cooker all day for a healthy, delicious, comforting meal.
- 3 tablespoons olive oil
- 9 thick-sliced boneless pork chops
- 1/2 cup coconut flour
- 2 tablespoons tapioca starch
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground mustard
- 2 cans full-fat coconut milk chilled
- 2 tablespoons tapioca starch to be added to white cream at the end of cooking
- 1 teaspoon ground mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Heat the oil in a skillet over medium heat.
In a bowl, combine the coconut flour, tapioca starch, salt, garlic powder and ground mustard. Mix well.
Coat each side of the pork chops in the flour mixture, then place in the hot oil and brown for about 3-4 minutes on each side, being careful not to handle the pork chops too much.
Once the pork chops are browned, place them in a slow cooker.
Open the chilled cans of coconut milk. Scoop out the firm white cream, place it in a bowl and refrigerate to use later. Pour the coconut water overtop the pork chops.
In a small bowl, mix together the seasonings (ground mustard, minced garlic, onion powder, black pepper and salt). Sprinkle the seasonings overtop the pork chops. Cover and cook on low for 7-8 hours.
During the last 30-45 minutes of cooking, mix together the firm white coconut cream and 2 tablespoons of tapioca starch. Spoon this mixture on top of the pork chops. Cover the slow cooker once again and allow the cream to melt on top of the pork chops.
Serve with potatoes and vegetables.
I like to buy center cut half pork loins and slice them into 1-1/2 inch slices. This is cheaper than buying pre-cut pork chops.
Find more paleo recipes here.
Find more slow cooker recipes here.