By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
199 cal · 380 min
Slow Cooker Pork Chops with Cabbage and Fennel
Recipe GLPR009b59b97c74b4
Tender pork chops braised low and slow with sweet caramelized onions, hearty cabbage, and aromatic fennel. A cream and broth sauce brings everything together for an elegant yet comforting one-dish meal.
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Ingredients
1 inch thick pork chops
4 tablespoons extra virgin olive oil
2 medium onions, sliced 1/4 inch thick
1¾ cups chicken broth
¼ cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon salt
½ cabbage, quartered
1 fennel bulb, quartered
2 sprigs fresh fennel fronds
1 splash fresh lemon juice
Directions
Heat the olive oil in a large skillet over medium-high heat. Pat the pork chops dry with paper towels and season lightly with salt. Once the oil is hot, sear the pork chops for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
In the same skillet, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, for about 5-7 minutes until they soften and begin to caramelize.
Sprinkle the flour over the onions and stir constantly for 1 minute to create a light roux, allowing it to toast slightly and absorb the pan drippings.
Pour in the chicken broth slowly while stirring to combine and prevent lumps from forming. Allow the mixture to simmer for 2-3 minutes until thickened slightly. Stir in the cream and taste for seasoning, adjusting salt as needed.
Transfer the broth mixture to your slow cooker. Arrange the seared pork chops in the center, then nestle the quartered cabbage and fennel bulb around them. Pour any extra sauce over the vegetables and meat.
Cover and cook on the low setting for 6 hours, or on the high setting for 3-4 hours, until the pork is very tender and cooked through (internal temperature should reach 165°F), and the vegetables are completely softened.
Scatter the fresh fennel fronds over the top, add a splash of lemon juice, and gently stir to combine. Taste and adjust seasoning as desired before serving.
Comments
Fennel is the sticking point—not a standard item at Harris Teeter or Food Lion, so budget a stop at Kroger or Publix for the bulb and fronds. The ingredient list is otherwise straightforward and cheap (pork chops, cabbage, onion, broth, cream, flour run under $20 for four servings), and the slow-cooker method is genuinely hands-off. The stated 380 minutes is honest: six-plus hours for the braise itself, though you'll need 10–15 minutes upfront to sear the chops and assemble. This reheats beautifully, making it ideal for a cool-season dinner when you can set it in the morning and forget it—exactly the kind of meal that works for Charlotte's fall through early spring.
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