You know those nights? The ones where you get home, the fridge is looking a little sad, and the thought of making a complicated dinner just makes you want to curl up on the couch with a bag of chips? Yeah, I’ve been there. So many times. That’s exactly why I’m so excited to share this recipe with you today. These Slow Cooker Pork Chops are an absolute lifesaver. They’re so incredibly simple, yet the flavor is out of this world. I’m talking tender, fall-off-the-bone pork that’s bathed in the most savory, comforting sauce. Honestly, it’s almost as easy as ordering takeout, but it tastes a million times better and way healthier. If you’ve ever struggled with dry, tough pork chops, this is your answer. It’s my go-to when I need a fuss-free meal that still feels special, and it’s a dish my whole family devours. It’s definitely a staple in my rotation, right up there with my famous beef stew, but honestly, this might be even easier!
What are slow cooker pork chops?
At its heart, this is a recipe for pork chops that get incredibly tender and flavorful by cooking low and slow in a crock pot. But it’s so much more than just that! Think of it as a magical transformation. We take humble, often overlooked pork chops and give them a long, gentle bath in a delicious, aromatic sauce. The Slow Cooker works its magic, breaking down all the connective tissues and infusing the meat with so much moisture and flavor. The name itself, “Slow Cooker Pork Chops,” is pretty straightforward, but the result is anything but ordinary. It’s a dish that’s designed to be effortless, letting your slow cooker do all the heavy lifting while you go about your day. It’s the definition of comfort food that doesn’t demand all your attention. Essentially, it’s a guaranteed win for busy weeknights or when you just want a meal that tastes like it took hours of simmering, but really only took a few minutes of prep.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll adore this recipe? Let’s break it down. First, the FLAVOR is absolutely unreal. The pork comes out so juicy and tender, you won’t believe it was cooked in a Slow Cooker. It’s savory, slightly sweet, and incredibly rich. The sauce that’s created? It’s liquid gold. You’ll be tempted to drink it straight from the pot (I won’t judge!). Second, the SIMPLICITY is what makes this a true hero. We’re talking about minimal chopping, a few pantry staples, and just dumping everything into the slow cooker. There’s hardly any active cooking time, which means you can set it and forget it. This is a lifesaver when you have a packed schedule or just don’t feel like standing over a hot stove. Third, it’s incredibly COST-EFFECTIVE. Pork chops are usually pretty affordable, and the other ingredients are common pantry items. You get a restaurant-quality meal for a fraction of the price. Finally, the VERSATILITY is fantastic. While it’s perfect on its own, it pairs beautifully with so many things, from creamy mashed potatoes to a simple side salad. What I love most about this recipe is that it’s foolproof. Even if you’re new to cooking or a little intimidated by pork, you absolutely cannot mess this up. It’s forgiving, delicious, and consistently impressive. It’s also something that makes your house smell amazing while it’s cooking, which is always a bonus!
How do I make slow cooker pork chops?
Quick Overview
This recipe is all about embracing the Slow Cooker’s power. You’ll simply brown your pork chops (this step is optional but adds incredible depth of flavor!), then layer them in the slow cooker with your aromatic veggies and a luscious sauce. Let it cook on low for several hours until the pork is melt-in-your-mouth tender. It’s truly that easy. The beauty lies in the low, slow heat which transforms tougher cuts into pure deliciousness without drying them out. You’ll be amazed at how little effort yields such incredible results.
Ingredients
For pork chops: For the Pork Chops: For the Pork Chops: For the Pork Chops:
– 4-6 bone-in or boneless pork chops (about 1 to 1.5 inches thick). Bone-in tends to stay a bit juicier, but boneless works beautifully too! I usually opt for thick-cut chops so they don’t dry out easily.
For the Aromatic Base:
– 1 large onion, thinly sliced. Yellow or sweet onions work best for their mild sweetness.
– 3-4 cloves garlic, minced. Don’t be shy with the garlic; it adds so much depth!
– 1 cup low-sodium chicken or vegetable broth. This is the liquid that will cook the chops and form the sauce base.
– 1/4 cup soy sauce (or tamari for gluten-free). Adds that savory umami flavor.
– 2 tablespoons Worcestershire sauce. A secret weapon for adding complexity.
– 1 tablespoon Dijon mustard. Gives a little tang and helps emulsify the sauce.
– 1 teaspoon dried thyme. Or any other dried herb you love, like rosemary or sage.
For Thickening the Sauce (Optional):
– 2 tablespoons cornstarch or flour mixed with 2 tablespoons water. This makes a slurry to thicken the sauce at the end, if you like it a bit richer.
Step-by-Step Instructions
Step 1: Sear the Pork Chops (Optional but Recommended)
If you have about 10 extra minutes, I highly recommend searing the pork chops. Heat 1-2 tablespoons of olive oil or your preferred cooking oil in a large skillet over medium-high heat. Pat the pork chops dry with paper towels (this helps them brown better) and season them generously with salt and pepper. Sear them for about 2-3 minutes per side, until they have a nice golden-brown crust. This step adds a fantastic depth of flavor and color to the final dish. Don’t worry about cooking them through; they’ll finish in the slow cooker.
Step 2: Prepare the Slow Cooker Base
Spread the thinly sliced onion evenly across the bottom of your slow cooker insert. This creates a bed for the pork chops and helps them cook evenly while infusing them with onion flavor. Then, scatter the minced garlic over the onions.
Step 3: Whisk Together the Sauce Ingredients
In a medium bowl, whisk together the chicken broth, soy sauce, Worcestershire sauce, Dijon mustard, and dried thyme. Make sure everything is well combined. This is your flavor powerhouse!
Step 4: Layer the Pork Chops
Arrange the seared pork chops (or un-seared chops if you skipped that step) on top of the onions and garlic in the slow cooker. Make sure they’re in a single layer as much as possible. This helps them cook evenly.
Step 5: Add the Sauce
Pour the whisked sauce mixture evenly over the pork chops. Ensure that the chops are at least partially submerged in the liquid. The slow cooker will do the rest of the work!
Step 6: Cook Low and Slow
Cover the slow cooker and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours. The exact time will depend on your slow cooker and the thickness of your pork chops. You’re looking for the pork chops to be fork-tender, easily pulling apart. I usually check them around the 4-hour mark on low, and they’re almost always perfect.
Step 7: Thicken the Sauce (Optional)
Once the pork chops are tender, carefully remove them from the slow cooker to a plate and cover them loosely with foil to keep them warm. If you desire a thicker sauce, whisk the cornstarch (or flour) and water mixture into the cooking liquid remaining in the slow cooker. Turn the slow cooker to HIGH (if it wasn’t already) and cook, stirring occasionally, for about 10-15 minutes, or until the sauce has thickened to your liking. This step is purely for preference!
Step 8: Serve and Enjoy!
Return the pork chops to the slow cooker to coat them in the thickened sauce, or serve them directly from the pot. Ladle the delicious sauce generously over the pork chops. The smell alone will have everyone rushing to the table!
What to Serve It With
This is where the fun really begins! These slow cooker pork chops are so versatile, they can go with practically anything. For a classic, comforting breakfast, I love serving them with fluffy scrambled eggs and some crispy home fries. The savory pork and rich sauce are the perfect start to a day. For a more elegant brunch, you could plate them alongside a light and airy potato gratin and some fresh fruit salad. They look so impressive, and nobody needs to know how little effort you put in! As a satisfying dessert—yes, I said dessert, because sometimes you just crave something savory and decadent after dinner!—they pair wonderfully with a creamy risotto or even some soft polenta. The flavors are just so rich and comforting. And for those cozy snacky evenings when you want something more substantial than chips but less effort than a full meal, they’re fantastic on toasted baguette slices, almost like a fancy open-faced sandwich. My family also absolutely devours them with good old-fashioned mashed potatoes; the sauce just soaks in perfectly. And you can’t go wrong with a simple side of steamed green beans or roasted Brussels sprouts for a touch of freshness.
Top Tips for Perfecting Your Slow Cooker Pork Chops
I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. For the onions, slicing them thinly is key. If they’re too thick, they can sometimes remain a bit too firm, which isn’t the worst thing, but thin slices melt into the sauce beautifully. When it comes to the garlic, mincing it finely ensures its flavor is evenly distributed throughout the sauce; no big chunks of raw garlic here! If you find your slow cooker runs a bit hot, err on the side of the lower cooking time. It’s always better to check early and cook longer than to overcook. For the sauce, while cornstarch is my go-to for thickening, a simple flour-and-water slurry works just as well. Just make sure to whisk it in thoroughly to avoid lumps! My kids actually prefer the sauce a little thicker, so I always do the thickening step. If you’re using boneless pork chops, keep an eye on them, as they can cook a bit faster than bone-in. I once accidentally overcooked them and they were a little dry, but the sauce saved the day! So, trust me on this one: even if they seem a *tiny* bit overcooked, the sauce will bring them back. For ingredient swaps, I’ve tried using beef broth in a pinch, and it works, giving a slightly richer flavor. Also, if you don’t have Dijon mustard, a little bit of yellow mustard will do in a pinch, though the flavor will be slightly different. Experimenting with herbs is also fun! Rosemary is fantastic with pork, as is a pinch of sage. Just a little goes a long way. The most important thing is to ensure your pork chops are at least an inch thick; thinner chops are much more prone to drying out, even in the slow cooker. These little tips are what elevate a good recipe to a truly memorable one!
Storing and Reheating Tips
This is a recipe that keeps wonderfully, which is another reason I love it so much. If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making them even tastier the next day. I usually just pop the whole container into the fridge. For reheating, the best method is to gently warm them in a saucepan over low heat, adding a splash of extra broth or water if needed to revive the sauce. You can also microwave them, but be sure to cover them to prevent drying out. Stir them halfway through to ensure even heating. If you’re planning to freeze them, wait until the pork chops have completely cooled. Wrap them tightly in plastic wrap, then in foil, or place them in a freezer-safe container. They’ll keep well in the freezer for up to 2-3 months. When you’re ready to use them, thaw them overnight in the refrigerator and then reheat as described above. The sauce is quite forgiving and usually holds up well to freezing and reheating. I never add the thickening slurry if I know I’m going to freeze leftovers, as it can sometimes separate slightly upon reheating. I prefer to thicken it right before serving.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to make pork chops that are guaranteed to be tender, flavorful, and ridiculously easy. This recipe is more than just a meal; it’s a little bit of kitchen magic that saves the day when you need it most. It’s proof that you don’t need fancy ingredients or hours of your time to create something truly delicious that your whole family will love. I hope you give these slow cooker pork chops a try, and when you do, I’d be absolutely thrilled to hear all about it! Did your kids ask for seconds? Did it save your busy weeknight? Let me know in the comments below! And if you enjoyed this recipe, be sure to check out my other easy slow cooker meals, like my famous pulled pork sandwiches. Happy cooking, and I can’t wait to hear how yours turns out!
Slow Cooker Pork Chops
Ingredients
Main Ingredients
- 1 lb Pork Chops bone-in or out
- 1 packet Ranch Dressing Mix
- 0.5 tsp Garlic Powder
- 0.5 tsp Pepper
- 1 packet Brown Gravy Mix
- 1 can Cream of Chicken Soup 10.5 oz
- 1.5 cup Beef Broth
Thickener
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
Preparation Steps
- Season pork chops with ranch dressing mix, garlic powder, and pepper.
- In your slow cooker, mix together brown gravy mix, cream of chicken soup, and beef broth.
- Add the seasoned pork chops to the slow cooker.
- Cook on low for 6-7 hours. Or on high for 3-4 hours.
- Once cooked, transfer the pork chops to a plate.
- Stir cornstarch and water in a small bowl. Then whisk this mixture into the sauce in the slow cooker to thicken it.
- Serve the pork chops with the thickened gravy over mashed potatoes or rice. Enjoy!
