Balsamic Fig Crockpot Pork Chop Sandwiches for Busy Dinners

Name: Crockpot Balsamic Fig Shredded Pork Chop Sandwiches
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 1/2 lb thick-cut pork chops; 1/2 cup fig spread; 1/3 cup balsamic vinegar; 1/2 cup low-sodium chicken broth; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp kosher salt; 1/2 tsp black pepper; 6 slices provolone cheese; 6 brioche sandwich buns, split and toasted

These balsamic fig shredded pork chop sandwiches are ideal for cozy holiday weeks when you need a hearty dinner without lingering over the stove. Bone-in or thick-cut pork chops break down into tender, juicy shreds after simmering slowly in a rich balsamic and fig spread braise. Assemble them on toasted brioche rolls for an effortless crowd-pleaser.

Crockpot Balsamic Fig Shredded Pork Chop Sandwiches, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

2 1/2 lb thick-cut pork chops
1/2 cup fig spread
1/3 cup balsamic vinegar
1/2 cup low-sodium chicken broth
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
6 slices provolone cheese
6 brioche sandwich buns, split and toasted

Instructions

Place the thinly sliced yellow onion and minced garlic in an even layer across the bottom of the slow cooker insert.
Season the pork chops on both sides with kosher salt, black pepper, and dried thyme, then arrange them on top of the onions.
In a glass measuring cup, whisk together the fig spread, balsamic vinegar, chicken broth, and Worcestershire sauce until smooth.
Pour the balsamic fig mixture evenly over the pork chops in the slow cooker.
Cover and cook on LOW for 6 hours (or HIGH for 3 1/2 hours) until the pork reaches an internal temperature of at least 145 F and easily shreds with a fork.
Transfer the pork chops to a shallow platter or board, remove any bones, and shred the meat using two forks.
Return the shredded pork to the slow cooker insert and toss with the warm balsamic pan juices.
Pile the shredded pork onto toasted brioche buns, top with a slice of provolone cheese, and allow the cheese to melt slightly before serving.

Tips

For extra melted cheese, place the open-faced sandwich bottoms with cheese under the oven broiler for 1 to 2 minutes before topping.
Leftover shredded pork stores well in an airtight container with its juices for up to 4 days in the refrigerator.
If you prefer a thicker sauce, strain the juices into a small saucepan and simmer with a cornstarch slurry for 5 minutes before tossing with the meat.