This Slow Cooker Pork Chop recipe is my favourite way to use Iberico pork from the local butchers here in Jaén; it is a proper Slow Cooker Pork Chop that never fails. Iberico pork has that beautiful marbling of fat that just melts away when cooked slowly, leaving the meat incredibly tender and full of flavour.

This is a 'proper' set-and-forget meal. I often get it started in the kitchen at Casa Adora before taking my two rescued greyhounds, Issy and Poppy, out for a run through the campo and the endless trails of the olive groves. By the time we’re back, the house smells divine. It’s a genuine lifesaver on those days when I’d rather be planning the next trip in Florie the Fiat than standing over a hot stove.

If you possess a slow cooker, then this isn't really cooking. Apart from browning the meat, you simply add the ingredients to the slow cooker, selecting the heat setting and timer, then leave it to its own devices.

I bought a free-range Iberico pork chop, cut off the loin so that I could tell the butcher, 'Make it a thick one.'

Why this Slow Cooker Pork Chop recipe works

Marinate the pork chop for at least 30 minutes with:

1 garlic clove, finely chopped
1t dried oregano
A big glug of olive oil
Big squeeze lemon juice
100ml soy sauce
1t brown sugar
Bay leaf
Pinch chilli flakes
Ground black pepper to taste
Pinch celery seeds

Meanwhile, chop an onion and slice a carrot.

Place all of the ingredients in a slow cooker and let it do its magic.

If you want to learn more about the incredible Iberico pork we have here in Spain, you can read about the dehesa and the tradition here.

Find more pork recipes and food adventures here.

This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — every slow cooker recipe and slow-cooked dish from Casa Adora and the road, gathered in one place. Browse all recipes here.

Wonky photos, proper food, genuine adventures — The Flexible Chef