If you haven’t already figured this out, slow cooker meals are a go-to in our house. Especially in the summertime. We live in a beach town, so beach days are normal around here. Beach days also usually end up being an all-afternoon adventure. I like to have a slow cooker meal going during the day that way dinner is taken care of by the time we are home and cleaned up. You just can’t go wrong with slow cooker meals. They are quick and easy, budget-friendly, and perfect for families on the go.
This slow cooker meal is a full dinner done all in the CrockPot. I chose to serve this with quinoa which was cooked separately. Quinoa doesn’t take that long to make, and can also be cooked the night before if needed. This meal would also go great with rice or orzo.
This turned out to be one of our favorite slow cooker meals. The chops turned out so juicy and tender.
First, I seasoned the pork chops with some salt and pepper and I mixed up the herbs and spices with some olive oil in a bowl and set aside. Then I threw in fresh green beans, diced onion, garlic, and a can of tomatoes. I poured in two cups of chicken stock. I placed the pork chops on top. I then poured the herb and spice mixture on top of the pork chops and used a brush to coat them evenly.
I set the CrockPot on low for about six hours and dinner was ready when we got home.
So easy, so good, family approved!
Slow Cooker Pork Chops and Green Beans
- 1 lb thin cut pork chops
- 12 oz green beans
- 1 medium onion chopped
- 1 15 oz can diced tomatoes
- 2 cups chicken stock
- 2 tbsp oil
- 1 tbsp garlic powder
- 1 tsp oregano*
- 1 tsp basil*
- 1 tsp sage*
- 1 tsp paprika
- ¼ tsp cayenne
- salt and pepper to taste
(* I used dried herbs here, not fresh)
Mix oil and spices together in a small bowl and set aside. Place green beans, onions, and tomatoes in the bottom of the CrockPot. Pour in Chicken stock. Season chops with salt and pepper and lay on top of green beans. Pour the oil and spice mixture on top of the chops. Brush the chops to evenly cover with spice mixture. Set CrockPot to low for 6 hours or high for four hours. Serve as is or over quinoa, rice, or orzo.
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