Crock Pot Gumbo Pork Chops

Dive into the comforting flavors of the South with this hearty Crock Pot Gumbo Pork Chops recipe! Juicy bone-in pork chops are seared to perfection and slow-cooked in a rich, savory gumbo-style sauce brimming with smoked sausage, tender vegetables, and a touch of Cajun spice. A velvety homemade roux ties everything together, infusing depth and warmth into every bite. The addition of fresh okra and Worcestershire sauce enhances the bold Louisiana-inspired flavors, while the convenience of the slow cooker makes this dish perfect for busy weeknights or laid-back weekends. Serve it over fluffy white rice for a complete meal that’s sure to impress your family or guests. With minimal prep time and maximum flavor, this one-pot wonder is a true Southern classic!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 2 tablespoons Olive oil
• 3 tablespoons All-purpose flour
• 8 ounces Smoked sausage, sliced
• 1 medium Green bell pepper, diced
• 2 stalks Celery, diced
• 1 medium Sweet onion, diced
• 3 cloves Garlic, minced
• 14.5 ounces Canned diced tomatoes
• 2 cups Chicken broth
• 1 piece Bay leaf
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 1 cup Okra, sliced (fresh or frozen)
• 4 cups Cooked white rice
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the pork chops on both sides with a light sprinkle of salt, pepper, and half of the Cajun seasoning.

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown but not fully cooked. Transfer the seared pork chops to the Crock Pot.

Step 3

In the same skillet, sprinkle the flour and whisk it into the remaining oil. Cook for 3-4 minutes, stirring constantly, to create a roux. The roux should turn a light brown color. Be careful not to burn it.

Step 4

Add the bell pepper, celery, and onion to the skillet with the roux. Sauté the vegetables for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.

Step 5

Transfer the vegetable and roux mixture into the Crock Pot, spreading it over the pork chops.

Step 6

Add the sliced smoked sausage, canned diced tomatoes (with their juice), chicken broth, bay leaf, Worcestershire sauce, remaining Cajun seasoning, and okra to the Crock Pot.

Step 7

Cover and cook on low for 6 hours, or until the pork chops are fully tender and the flavors have melded together.

Step 8

Remove the bay leaf before serving. Serve the gumbo pork chops hot over cooked white rice. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(3150.1g)

Amount per serving	% Daily Value*
Calories	4137.7

Total Fat 219.5g	0%
Saturated Fat 72.1g	0%
Polyunsaturated Fat 6.7g
Cholesterol 712.3mg	0%
Sodium 7664.1mg	0%
Total Carbohydrate 261.4g	0%
Dietary Fiber 23.5g	0%
Total Sugars 30.8g
Protein 255.4g	0%

Vitamin D 0IU	0%
Calcium 610.2mg	0%
Iron 23.9mg	0%
Potassium 5745.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 25.3%

Carbs: 25.9%