Oh, those hectic weeknights when dinner feels impossible! If you’re craving juicy, tender pork chops but short on time, you’ve come to the right place. Our collection of 20 crock pot recipes delivers maximum flavor with minimal effort—perfect for busy home cooks. Get ready to transform your evening meals with these delicious, set-it-and-forget-it dishes that the whole family will love. Let’s dive in!
Slow Cooker Honey Garlic Pork Chops
Gently transform ordinary pork chops into a tender, flavorful meal with minimal effort using your slow cooker. This honey garlic version creates a sweet-savory glaze that perfectly coats the meat while keeping it incredibly moist. You’ll appreciate how the slow cooking process develops deep flavors without requiring constant attention.
Ingredients
– 4 bone-in pork chops (about 1-inch thick for best results)
– 1/3 cup honey (use raw honey for more complex flavor)
– 1/4 cup soy sauce (low-sodium works well)
– 4 cloves garlic, minced (fresh garlic recommended over powdered)
– 2 tablespoons ketchup (adds body to the sauce)
– 1 tablespoon olive oil (or any neutral oil)
– 1 teaspoon apple cider vinegar (balances the sweetness)
– 1/2 teaspoon black pepper (freshly ground preferred)
– 1/4 teaspoon red pepper flakes (optional, for mild heat)
– 2 teaspoons cornstarch (for thickening the sauce)
– 2 tablespoons cold water (for mixing with cornstarch)
Instructions
1. Pat the pork chops completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork chops for 2-3 minutes per side until golden brown crust forms.
4. Transfer seared pork chops to your slow cooker, arranging them in a single layer.
5. In a medium bowl, whisk together honey, soy sauce, minced garlic, ketchup, apple cider vinegar, black pepper, and red pepper flakes until fully combined.
6. Pour the honey garlic mixture evenly over the pork chops in the slow cooker.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork reaches 145°F internal temperature.
8. Carefully transfer cooked pork chops to a serving platter using tongs.
9. Pour the remaining liquid from the slow cooker into a small saucepan.
10. In a separate small bowl, create a slurry by whisking cornstarch with cold water until smooth.
11. Bring the saucepan liquid to a simmer over medium heat, then whisk in the cornstarch slurry.
12. Cook the sauce for 3-4 minutes, stirring constantly, until it thickens to a glaze consistency.
13. Spoon the thickened honey garlic glaze over the pork chops before serving.
Velvety tender pork chops emerge from the slow cooker with a glossy, caramelized coating that clings beautifully to each bite. The honey creates a subtle sweetness that balances perfectly with the savory garlic and soy notes, while the slow cooking ensures the meat remains exceptionally juicy. Serve these over fluffy rice to soak up the extra sauce, or pair with roasted vegetables for a complete meal that feels both comforting and elegant.
Crock Pot Creamy Ranch Pork Chops
Tender, juicy pork chops that practically cook themselves—this Crock Pot Creamy Ranch Pork Chops recipe is perfect for busy weeknights when you want a comforting meal without the fuss. The slow cooker does all the work, transforming simple ingredients into a rich, flavorful dish that’s sure to become a family favorite. Let’s walk through each step together to ensure your pork chops turn out perfectly every time.
Ingredients
– 4 boneless pork chops, about 1 inch thick (or bone-in for more flavor)
– 1 packet (1 oz) dry ranch seasoning mix (or homemade blend)
– 1 can (10.5 oz) cream of chicken soup (cream of mushroom works too)
– 1/2 cup chicken broth (low-sodium if preferred)
– 1/2 cup sour cream (full-fat for creaminess, light for fewer calories)
– 2 tbsp unsalted butter (for searing, or use olive oil)
– 1 tsp garlic powder (adjust to taste)
– Fresh parsley for garnish (optional, for color)
Instructions
1. Pat the pork chops dry with paper towels to help them brown evenly.
2. Season both sides of the pork chops evenly with the dry ranch seasoning mix.
3. Heat a large skillet over medium-high heat and add the unsalted butter until melted and sizzling.
4. Sear the pork chops for 2–3 minutes per side until golden brown; this locks in juices and adds flavor.
5. Transfer the seared pork chops to the Crock Pot, arranging them in a single layer.
6. In a medium bowl, whisk together the cream of chicken soup, chicken broth, sour cream, and garlic powder until smooth.
7. Pour the creamy mixture over the pork chops in the Crock Pot, covering them completely.
8. Cover the Crock Pot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the pork reaches an internal temperature of 145°F.
9. Carefully remove the pork chops from the Crock Pot and place them on a serving platter.
10. Whisk the sauce left in the Crock Pot until creamy and slightly thickened; if it’s too thin, let it sit uncovered for 10 minutes.
11. Spoon the warm sauce over the pork chops and garnish with fresh parsley if using.
With a velvety sauce that clings to each bite, these pork chops are irresistibly tender and infused with herby ranch flavor. Serve them over mashed potatoes to soak up every drop of the creamy gravy, or pair with steamed green beans for a balanced meal that feels both hearty and comforting.
Apple Cinnamon Pork Chops in the Slow Cooker
Keeping weeknight dinners both delicious and effortless is every home cook’s goal, which is why these apple cinnamon pork chops are about to become your new slow cooker favorite. This comforting dish combines sweet autumn flavors with tender pork in a hands-off cooking method that delivers impressive results with minimal effort.
Ingredients
– 4 bone-in pork chops, about 1-inch thick (for better flavor retention)
– 2 large apples, peeled and sliced (Granny Smith or Honeycrisp work well)
– 1/2 cup apple cider (not apple cider vinegar)
– 1/4 cup brown sugar, packed
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil (or any neutral oil)
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
Instructions
1. Pat the pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until golden brown crust forms (this step adds depth of flavor).
5. Arrange the sliced onions in an even layer at the bottom of your slow cooker.
6. Place the seared pork chops in a single layer over the onions.
7. In a medium bowl, whisk together apple cider, brown sugar, cinnamon, and minced garlic until well combined.
8. Arrange the sliced apples around and between the pork chops in the slow cooker.
9. Pour the apple cider mixture evenly over the pork chops and apples.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork reaches 145°F internal temperature.
11. Carefully remove the pork chops from the slow cooker using tongs.
12. If desired, transfer the remaining sauce to a saucepan and simmer for 10 minutes to thicken.
A perfectly cooked pork chop should be fork-tender with the apples melting into a sweet, spiced sauce that beautifully complements the savory meat. Serve this autumnal dish over creamy mashed potatoes or fluffy rice to soak up every drop of the delicious cinnamon-apple gravy, making for a comforting meal that tastes far more complex than its simple preparation suggests.
BBQ Pork Chops with Pineapple in the Crock Pot
Cooking succulent BBQ pork chops doesn’t require hours at the grill—your trusty slow cooker can deliver incredible flavor with minimal effort. Combine juicy pork chops with sweet pineapple and tangy barbecue sauce for a meal that practically cooks itself while you go about your day. This hands-off approach yields tender, fall-apart pork that’s perfect for busy weeknights or lazy weekends.
Ingredients
– 4 bone-in pork chops, 1-inch thick (for maximum juiciness)
– 1 cup BBQ sauce (your favorite brand, or homemade)
– 1 can (20 oz) pineapple chunks in juice (reserve the juice)
– 1 medium yellow onion, sliced (or sweet onion for milder flavor)
– 2 tbsp brown sugar (light or dark both work)
– 1 tbsp Worcestershire sauce (adds depth)
– 1 tsp garlic powder (or 2 fresh cloves, minced)
– 1/2 tsp smoked paprika (for smoky flavor)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 tbsp cornstarch (for thickening sauce)
Instructions
1. Place pork chops in a single layer at the bottom of your 6-quart slow cooker.
2. Sprinkle garlic powder, smoked paprika, and black pepper evenly over both sides of the pork chops.
3. Scatter sliced onion over the pork chops in an even layer.
4. Drain pineapple chunks, reserving 1/4 cup of the juice in a separate bowl.
5. Spread pineapple chunks evenly over the onion layer.
6. In the bowl with reserved pineapple juice, whisk together BBQ sauce, brown sugar, and Worcestershire sauce until smooth.
7. Pour the sauce mixture evenly over everything in the slow cooker.
8. Cover and cook on LOW for 6 hours or until pork reaches 145°F internally.
9. Carefully transfer pork chops to a serving platter using tongs.
10. Whisk cornstarch with 2 tablespoons of cold water in a small bowl until smooth.
11. Stir the cornstarch mixture into the slow cooker sauce and cook on HIGH for 15 minutes until thickened.
12. Spoon the thickened sauce over the pork chops before serving.
What makes these pork chops exceptional is how the pineapple’s natural enzymes break down the meat fibers, creating an incredibly tender texture that melts in your mouth. The sweet and tangy barbecue sauce caramelizes beautifully against the smoky paprika notes. For a complete meal, serve over fluffy rice to soak up the delicious sauce, or shred the pork for incredible sandwiches on toasted buns.
Slow Cooker Mushroom and Onion Pork Chops
Hoping for tender, flavorful pork chops without constant monitoring? This slow cooker method transforms simple ingredients into a comforting meal with minimal effort, perfect for busy weeknights or lazy weekends. Here’s how to achieve juicy, fall-apart pork chops infused with savory mushroom and onion goodness.
Ingredients
– 4 bone-in pork chops, about 1-inch thick (for even cooking)
– 1 large yellow onion, thinly sliced (sweet varieties work well)
– 8 oz cremini mushrooms, sliced (or white mushrooms)
– 2 cloves garlic, minced (fresh preferred for best flavor)
– 1 cup low-sodium chicken broth (or beef broth for richer taste)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp Worcestershire sauce (adds umami depth)
– 1 tsp dried thyme (or 1 tbsp fresh thyme)
– 1/2 tsp black pepper (adjust to preference)
– 1/2 tsp salt (adjust after cooking if needed)
Instructions
1. Pat the pork chops completely dry with paper towels on both sides to ensure a good sear.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until a golden-brown crust forms, working in batches if needed to avoid overcrowding.
5. Transfer the seared pork chops to the slow cooker, arranging them in a single layer.
6. Add the sliced onions and mushrooms to the same skillet, scraping up any browned bits from the pork.
7. Sauté the vegetables for 5 minutes until the onions soften and the mushrooms release their liquid.
8. Stir in the minced garlic and cook for 1 more minute until fragrant.
9. Pour the chicken broth and Worcestershire sauce into the skillet, stirring to combine.
10. Transfer the entire vegetable and liquid mixture from the skillet into the slow cooker over the pork chops.
11. Sprinkle the dried thyme evenly over the top of the ingredients.
12. Cover the slow cooker and cook on Low heat for 6 hours until the pork reaches an internal temperature of 145°F and is fork-tender.
13. Carefully remove the pork chops from the slow cooker using tongs.
14. If desired, thicken the remaining cooking liquid by simmering it in a saucepan with 1 tablespoon of cornstarch mixed with 2 tablespoons of water until it coats the back of a spoon.
A perfectly cooked pork chop should pull apart easily with a fork, revealing moist, pink-tinged meat. The mushrooms and onions melt into a savory gravy that soaks into mashed potatoes or rice beautifully. For a fresh contrast, serve alongside roasted asparagus or a crisp green salad.
Brown Sugar Glazed Pork Chops in the Crock Pot
Finally, let’s create a comforting meal that practically cooks itself while filling your home with incredible aromas. This slow-cooked pork chop recipe transforms simple ingredients into a sweet and savory masterpiece with minimal effort, perfect for busy weeknights when you want something special without the fuss.
Ingredients
– 4 bone-in pork chops, 1-inch thick (for maximum juiciness)
– 1/2 cup brown sugar, packed (light or dark both work)
– 1/4 cup soy sauce (low-sodium if preferred)
– 2 tablespoons apple cider vinegar (adds brightness)
– 2 cloves garlic, minced (fresh provides best flavor)
– 1 teaspoon ground ginger (or 1 tablespoon fresh grated)
– 1/2 teaspoon black pepper (freshly ground preferred)
– 1 tablespoon cornstarch (for thickening the glaze)
– 2 tablespoons water (cold, for slurry)
– 1 tablespoon vegetable oil (or any neutral oil)
Instructions
1. Pat the pork chops completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork chops for 3 minutes per side until golden brown crust forms, working in batches if needed.
4. Transfer seared pork chops to your crock pot in a single layer.
5. Whisk together brown sugar, soy sauce, apple cider vinegar, minced garlic, ground ginger, and black pepper in a medium bowl until sugar dissolves.
6. Pour the glaze mixture evenly over the pork chops in the crock pot.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork reaches 145°F internally.
8. Carefully transfer cooked pork chops to a serving platter using tongs.
9. Pour the remaining cooking liquid from the crock pot into a small saucepan.
10. Create a slurry by whisking cornstarch with cold water in a small bowl until smooth.
11. Bring the cooking liquid to a simmer over medium heat, then whisk in the cornstarch slurry.
12. Cook the sauce for 3-4 minutes, stirring constantly, until thickened to a glaze consistency.
13. Spoon the warm glaze generously over the pork chops before serving. Seriously, these pork chops emerge incredibly tender enough to cut with a fork, with the sweet-savory glaze creating a beautiful caramelized coating. Serve them over fluffy mashed potatoes to soak up every drop of the delicious sauce, or pair with roasted vegetables for a complete meal that feels both comforting and elegant.
Crock Pot Italian Herb Pork Chops
Many home cooks find pork chops challenging to keep moist, but this slow cooker method guarantees tender, flavorful results every time. Mastering this recipe requires just a few simple ingredients and letting your Crock Pot do the heavy lifting, transforming ordinary pork chops into a savory Italian-inspired meal.
Ingredients
– 4 bone-in pork chops, about 1-inch thick (for better flavor retention)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to preference)
– 1/2 tsp black pepper
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp red pepper flakes (optional, for mild heat)
– 1/2 cup chicken broth (low-sodium recommended)
Instructions
1. Pat the pork chops completely dry with paper towels on all surfaces.
2. Rub olive oil evenly over both sides of each pork chop.
3. In a small bowl, combine salt, black pepper, oregano, basil, garlic powder, onion powder, and red pepper flakes.
4. Sprinkle the herb mixture generously over both sides of each pork chop, pressing gently to adhere.
5. Pour chicken broth into the bottom of a 6-quart slow cooker.
6. Arrange the seasoned pork chops in a single layer in the slow cooker.
7. Cover the slow cooker with its lid securely.
8. Cook on LOW heat setting for 6 hours until the pork reaches an internal temperature of 145°F.
9. Use a meat thermometer inserted into the thickest part of a chop to verify the temperature.
10. Carefully remove the pork chops from the slow cooker using tongs.
11. Let the pork chops rest on a clean plate for 5 minutes before serving.
Nothing beats the fall-apart tenderness these pork chops achieve after slow cooking, infused with aromatic Italian herbs that permeate every bite. Nestled over creamy polenta or alongside roasted vegetables, the savory broth makes a delicious light sauce when spooned over the top, creating a comforting meal that tastes far more complex than its simple preparation suggests.
Slow Cooker Pork Chops with Gravy
Gathering around the slow cooker for a comforting meal couldn’t be easier with these tender pork chops smothered in rich gravy. This method ensures perfectly cooked meat every time, even for those new to cooking. Let’s walk through each step together to create this satisfying dish.
Ingredients
– 4 bone-in pork chops, 1-inch thick (for maximum juiciness)
– 1 cup chicken broth (low-sodium recommended)
– 1/2 cup heavy cream (or half-and-half for lighter option)
– 1/4 cup all-purpose flour (for thickening the gravy)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon dried thyme
– 1/2 teaspoon paprika (for color and mild flavor)
– 1/4 teaspoon black pepper (freshly ground preferred)
– 1/4 teaspoon salt (adjust to taste)
Instructions
1. Pat the pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of each pork chop evenly with salt, black pepper, garlic powder, onion powder, dried thyme, and paprika.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until golden brown crust forms, working in batches if necessary.
5. Transfer the seared pork chops to the slow cooker, arranging them in a single layer.
6. Sprinkle the flour evenly over the pork chops in the slow cooker.
7. Pour the chicken broth slowly around the edges to avoid washing off the flour coating.
8. Cover the slow cooker and cook on LOW heat for 6 hours until the pork reaches 145°F internal temperature.
9. Remove the pork chops carefully to a serving platter using tongs.
10. Whisk the heavy cream into the slow cooker juices until the gravy becomes smooth and thickened.
11. Let the gravy simmer uncovered for 10 minutes to reach your desired consistency.
12. Pour the finished gravy over the pork chops before serving. Deliciously tender pork chops pair wonderfully with the creamy gravy that develops deep savory notes during the slow cooking process. For a complete meal, serve these over mashed potatoes or egg noodles to soak up every bit of the flavorful sauce.
Teriyaki Pork Chops in the Crock Pot
Often, the best meals are the ones that practically cook themselves while you go about your day. Our teriyaki pork chops in the crock pot deliver that hands-off convenience with restaurant-quality flavor, transforming simple ingredients into a tender, savory dish perfect for busy weeknights. Once you try this method, you’ll wonder why you ever cooked pork chops any other way.
Ingredients
– 4 bone-in pork chops (about 1-inch thick for even cooking)
– 1/2 cup soy sauce (low-sodium if preferred)
– 1/4 cup brown sugar (packed for richer flavor)
– 2 tbsp rice vinegar (adds brightness to balance sweetness)
– 2 cloves garlic (minced, or 1/2 tsp garlic powder)
– 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
– 1 tbsp cornstarch (for thickening the sauce)
– 2 tbsp cold water (to create a slurry with cornstarch)
– 2 green onions (thinly sliced, for garnish)
– 1 tbsp sesame seeds (optional, for added crunch)
Instructions
1. Pat the pork chops completely dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat for 2 minutes until hot.
3. Sear the pork chops for 2 minutes per side until golden brown to develop flavor.
4. Transfer the seared pork chops to the crock pot in a single layer.
5. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger until the sugar dissolves.
6. Pour the sauce mixture evenly over the pork chops in the crock pot.
7. Cover and cook on LOW for 6 hours until the pork reaches 145°F internally.
8. Carefully remove the pork chops from the crock pot and set aside on a plate.
9. In a small bowl, whisk cornstarch and cold water until smooth to create a slurry.
10. Pour the slurry into the crock pot sauce and whisk to combine thoroughly.
11. Cover and cook the sauce on HIGH for 15 minutes until thickened to a glaze consistency.
12. Return the pork chops to the crock pot and spoon the thickened sauce over them.
13. Let the pork chops rest in the sauce for 5 minutes to absorb flavors.
14. Garnish with sliced green onions and sesame seeds before serving.
Glazed with that glossy teriyaki sauce, these pork chops emerge incredibly tender—practically falling off the bone with each bite. The slow cooking process allows the savory-sweet flavors to penetrate deeply, creating a caramelized exterior that contrasts beautifully with the juicy interior. For a complete meal, serve over steamed jasmine rice to soak up every drop of that rich sauce, or slice the pork thin for delicious sandwich fillings the next day.
Slow Cooker Pork Chops with Apples and Sweet Potatoes
Finally, let’s create a comforting autumn meal that practically cooks itself. Follow these straightforward steps to achieve tender pork chops with perfectly cooked sweet potatoes and apples in your slow cooker. This method ensures everything comes out flavorful and perfectly textured without constant monitoring.
Ingredients
- 4 bone-in pork chops, about 1-inch thick (for better flavor retention)
- 2 large sweet potatoes, peeled and cut into 1-inch cubes (uniform pieces cook evenly)
- 2 medium apples, cored and sliced into ½-inch wedges (Granny Smith hold shape well)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium recommended)
- 2 tablespoons olive oil (or any neutral oil)
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
Instructions
- Pat pork chops completely dry with paper towels to ensure proper browning.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Sear pork chops for 3 minutes per side until golden brown crust forms.
- Arrange sweet potato cubes in an even layer across the bottom of your slow cooker.
- Scatter sliced onions and minced garlic over the sweet potatoes.
- Place seared pork chops in a single layer over the vegetable base.
- Tuck apple wedges around the pork chops, distributing them evenly.
- Sprinkle brown sugar, dried thyme, cinnamon, salt, and pepper evenly over everything.
- Pour chicken broth slowly down the side of the slow cooker to avoid washing off seasonings.
- Cover and cook on LOW for 6 hours until pork reaches 145°F internally and sweet potatoes are fork-tender.
Juicy pork chops become incredibly tender after slow cooking, while the sweet potatoes absorb the savory-sweet cooking liquid. The apples soften into a compote-like texture that complements the savory elements beautifully. For a complete meal, serve directly from the slow cooker with crusty bread to soak up the delicious juices.
Crock Pot Pork Chops with Cream of Mushroom Soup
Ready to transform simple pork chops into a tender, flavorful meal with minimal effort? This Crock Pot method creates fall-apart pork chops in a rich, creamy mushroom sauce that practically cooks itself. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 4 bone-in pork chops (about 1-inch thick for best results)
– 1 can (10.5 oz) cream of mushroom soup (condensed, not diluted)
– 1/2 cup chicken broth (low sodium recommended)
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral cooking oil)
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust based on soup saltiness)
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season pork chops evenly on both sides with salt, pepper, and dried thyme.
4. Sear pork chops for 3 minutes per side until golden brown crust forms.
5. Transfer seared pork chops to the Crock Pot, arranging in a single layer.
6. Scatter sliced onions and minced garlic evenly over the pork chops.
7. In a medium bowl, whisk together cream of mushroom soup and chicken broth until smooth.
8. Pour the soup mixture over the pork chops and vegetables.
9. Cover Crock Pot with lid and cook on LOW heat for 6 hours.
10. Check internal temperature of pork chops reaches 145°F using an instant-read thermometer.
11. Carefully remove pork chops from Crock Pot using tongs.
12. Whisk the remaining sauce in the Crock Pot until creamy and well-combined.
When the pork chops emerge from the slow cooker, they’ll be incredibly tender enough to cut with a fork. The creamy mushroom sauce develops deep, savory notes from the long cooking process, making it perfect for spooning over mashed potatoes or egg noodles. For a complete meal, serve alongside steamed green beans to balance the rich sauce.
Slow Cooker Pork Chops with Green Beans and Potatoes
Now, let’s create a comforting one-pot meal that practically cooks itself while you go about your day. This slow cooker method ensures tender pork chops and perfectly cooked vegetables with minimal effort, making it ideal for busy weeknights or lazy weekends. Gather your ingredients and let’s begin this simple cooking journey together.
Ingredients
– 4 bone-in pork chops, 1-inch thick (for maximum flavor and tenderness)
– 1 pound fresh green beans, trimmed (or frozen if fresh aren’t available)
– 1.5 pounds baby potatoes, halved (Yukon Gold or red potatoes work well)
– 1 cup chicken broth (low-sodium preferred for better flavor control)
– 2 tablespoons olive oil (or any neutral cooking oil)
– 4 cloves garlic, minced (fresh provides the best flavor)
– 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
– 1 teaspoon paprika (smoked paprika adds nice depth)
– 1/2 teaspoon black pepper (freshly ground preferred)
– 1/2 teaspoon salt (adjust based on your broth’s saltiness)
Instructions
1. Pat the pork chops completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season both sides of pork chops evenly with salt, pepper, and paprika.
4. Sear pork chops for 3 minutes per side until golden brown crust forms, working in batches if needed.
5. Arrange halved baby potatoes in an even layer at the bottom of your slow cooker.
6. Place the seared pork chops in a single layer over the potatoes.
7. Scatter trimmed green beans and minced garlic around and between the pork chops.
8. Pour chicken broth evenly over all ingredients in the slow cooker.
9. Sprinkle dried thyme uniformly across the entire mixture.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork reaches 145°F internally.
11. Check potato tenderness by piercing with a fork – they should yield easily without falling apart.
12. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat. Getting this dish on the table reveals pork chops that are fall-apart tender while the potatoes soak up all the savory cooking juices. The green beans maintain a slight crispness that contrasts beautifully with the soft potatoes, and the garlic-thyme broth creates a light sauce perfect for drizzling over everything. Consider serving this directly from the slow cooker for a rustic family-style presentation that makes cleanup equally effortless.
Maple Dijon Pork Chops in the Crock Pot
Just imagine coming home to tender pork chops glazed in a sweet and savory sauce that practically cooked itself while you were away. This slow-cooker method ensures perfectly cooked pork every time, even for those new to cooking. Let’s walk through each simple step together to create this comforting meal.
Ingredients
– 4 bone-in pork chops, 1-inch thick (for maximum juiciness)
– 1/4 cup pure maple syrup (the real stuff works best)
– 2 tablespoons Dijon mustard (whole grain works too)
– 1 tablespoon apple cider vinegar (balances the sweetness)
– 2 cloves garlic, minced (fresh preferred)
– 1 teaspoon dried thyme (or 1 tablespoon fresh)
– 1/2 teaspoon smoked paprika (adds depth)
– 1/2 teaspoon black pepper (freshly ground if possible)
– 1/2 teaspoon salt (adjust to your preference)
– 1 tablespoon cornstarch (for thickening the sauce)
– 2 tablespoons cold water (to mix with cornstarch)
Instructions
1. Pat the pork chops completely dry with paper towels on all surfaces.
2. Season both sides of each pork chop evenly with salt, pepper, and smoked paprika.
3. Whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme in a small bowl until fully combined.
4. Pour half of the maple-Dijon mixture into the bottom of your 6-quart slow cooker, spreading it evenly.
5. Arrange the seasoned pork chops in a single layer in the slow cooker, ensuring they don’t overlap.
6. Pour the remaining maple-Dijon mixture over the pork chops, coating each one thoroughly.
7. Cover the slow cooker with the lid and cook on LOW heat for 6 hours until the pork reaches 145°F internally.
8. Carefully transfer the cooked pork chops to a serving platter using tongs, keeping them warm.
9. Whisk cornstarch and cold water together in a small bowl until no lumps remain.
10. Pour the cornstarch slurry into the slow cooker with the remaining cooking liquid, whisking continuously.
11. Cook the sauce on HIGH heat for 15 minutes until it thickens to a gravy-like consistency.
12. Spoon the thickened sauce over the pork chops before serving. The pork will be fork-tender with a beautiful caramelized glaze that balances sweet maple with tangy mustard notes. Serve these chops over creamy mashed potatoes to soak up every drop of the rich sauce, or slice them thin for sandwiches the next day.
Slow Cooker Pork Chops with Sauerkraut
Preparing a comforting meal doesn’t have to be complicated, especially when your slow cooker does most of the work. These pork chops with sauerkraut come together with minimal effort, yielding tender meat and tangy, flavorful vegetables perfect for a busy weeknight.
Ingredients
- 4 bone-in pork chops, 1-inch thick (for better moisture retention)
- 1 tbsp olive oil (or any neutral oil)
- 1 large onion, thinly sliced
- 2 cups sauerkraut, drained but not rinsed (retains tangy flavor)
- 2 medium apples, peeled and sliced (Granny Smith recommended for tartness)
- 1 cup chicken broth (low-sodium preferred)
- 1 tsp caraway seeds (optional, for authentic flavor)
- 1/2 tsp black pepper (freshly ground if possible)
Instructions
- Pat pork chops dry with paper towels to ensure proper browning.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Sear pork chops for 3 minutes per side until golden brown crust forms.
- Transfer pork chops to slow cooker, arranging in a single layer.
- Layer sliced onions evenly over the pork chops.
- Spread drained sauerkraut over the onion layer.
- Arrange apple slices on top of the sauerkraut.
- Pour chicken broth evenly over all ingredients.
- Sprinkle caraway seeds and black pepper over the top.
- Cover slow cooker and cook on LOW for 6 hours until pork reaches 145°F internally.
- Remove pork chops carefully with tongs to prevent breaking.
- Let pork chops rest for 5 minutes before serving to redistribute juices.
Expect fall-apart tender pork that contrasts beautifully with the crisp-tender apples and tangy sauerkraut. For a complete meal, serve over mashed potatoes to soak up the flavorful cooking liquid, or shred the pork and pile it on crusty rolls for hearty sandwiches.
Crock Pot Pork Chops with Red Wine Sauce
Developing rich, tender pork chops doesn’t require fancy techniques—just your trusty slow cooker and a few simple ingredients. During busy weeknights, this hands-off method transforms basic pork chops into a restaurant-worthy meal with minimal effort. The red wine sauce creates an elegant glaze that elevates this humble cut of meat.
Ingredients
- 4 bone-in pork chops, 1-inch thick (for better moisture retention)
- 2 tbsp olive oil (or any neutral high-heat oil)
- 1 tsp kosher salt (adjust based on pork chop thickness)
- ½ tsp black pepper, freshly ground
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup dry red wine like Cabernet Sauvignon (avoid sweet varieties)
- ½ cup chicken broth, low-sodium
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh)
- 2 tbsp cold butter, cubed (for finishing sauce)
Instructions
- Pat pork chops completely dry with paper towels to ensure proper browning.
- Season both sides of pork chops evenly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Sear pork chops for 3 minutes per side until golden brown crust forms.
- Transfer seared pork chops to your slow cooker insert in a single layer.
- Add sliced onions and minced garlic to the same skillet over medium heat.
- Cook onions and garlic for 4 minutes until softened and fragrant.
- Pour red wine into the skillet, scraping browned bits from the bottom with a wooden spoon.
- Simmer wine mixture for 2 minutes to reduce alcohol content slightly.
- Add chicken broth, tomato paste, Worcestershire sauce, and dried thyme to the skillet.
- Whisk sauce ingredients together until tomato paste fully incorporates, about 1 minute.
- Pour the complete sauce mixture over the pork chops in the slow cooker.
- Cover slow cooker and cook on LOW setting for 6 hours until pork reaches 145°F internally.
- Remove pork chops from slow cooker and transfer to a serving platter.
- Pour remaining sauce from slow cooker into a saucepan over medium heat.
- Bring sauce to a gentle simmer and cook for 5 minutes to slightly thicken.
- Remove saucepan from heat and whisk in cold butter cubes until sauce becomes glossy.
- Pour finished red wine sauce over the pork chops before serving. Really, the magic happens in that final butter-whisking step—it transforms thin cooking liquid into a velvety sauce that clings beautifully to each pork chop. The slow cooking yields incredibly tender meat that falls away from the bone, while the reduced red wine provides deep, complex notes that balance the savory pork. For a complete meal, serve these chops over creamy polenta to soak up every drop of that luxurious sauce.
Slow Cooker Pork Chops with Peppers and Onions
When you want a comforting meal that practically cooks itself, these slow cooker pork chops deliver incredible flavor with minimal effort. With just a few minutes of prep, you’ll have tender pork swimming in a savory vegetable medium that fills your kitchen with the most inviting aroma. Perfect for busy weeknights or lazy weekends, this dish proves that great food doesn’t require constant attention.
Ingredients
– 4 bone-in pork chops, about 1-inch thick (boneless works too)
– 2 bell peppers, any color, sliced into strips (mix colors for visual appeal)
– 1 large yellow onion, sliced into half-moons
– 3 cloves garlic, minced (or 1 teaspoon garlic powder)
– 1/2 cup chicken broth (low-sodium recommended)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Pat the pork chops completely dry with paper towels on both sides.
2. Season both sides of each pork chop evenly with salt, black pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear pork chops for 3 minutes per side until golden brown crust forms.
5. Transfer seared pork chops to the slow cooker, arranging in a single layer.
6. Add sliced bell peppers and onions to the same skillet, scraping up browned bits.
7. Sauté vegetables for 4 minutes until slightly softened but still crisp.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Spread vegetable mixture evenly over the pork chops in the slow cooker.
10. Sprinkle dried oregano over the vegetables.
11. Pour chicken broth slowly down the side of the slow cooker to avoid washing off seasonings.
12. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
13. Check internal temperature of pork chops reaches 145°F using an instant-read thermometer.
14. Carefully remove pork chops from slow cooker using tongs.
15. Let pork chops rest on a plate for 5 minutes before serving.
16. Serve pork chops topped with peppers and onions, spooning cooking liquid over everything.
Perfectly tender pork chops practically melt in your mouth, while the peppers and onions become wonderfully soft yet maintain their structural integrity. The cooking liquid creates a natural sauce that’s rich with pork drippings and vegetable sweetness. Pile everything over mashed potatoes or rice to soak up every drop of that delicious juice, or stuff the mixture into warm tortillas for an easy taco night variation.
Crock Pot Pork Chops with Stuffing
Deliciously tender pork chops paired with savory stuffing make this Crock Pot meal the ultimate comfort food for busy weeknights. During hectic days when you want a home-cooked dinner without constant monitoring, this set-it-and-forget-it recipe delivers incredible flavor with minimal effort. Discover how simple ingredients transform into a complete, satisfying meal that your whole family will love.
Ingredients
- 4 bone-in pork chops, about 1-inch thick (for better moisture retention)
- 1 box (6 oz) stuffing mix (such as Stove Top)
- 1 can (10.5 oz) cream of mushroom soup (cream of chicken works too)
- 1 cup chicken broth (low sodium recommended)
- 1/2 cup sour cream (full fat for creamier texture)
- 1 small onion, diced (yellow or white both work)
- 2 tbsp butter, melted (unsalted preferred)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust based on broth saltiness)
Instructions
- Spray the inside of your 6-quart Crock Pot with cooking spray to prevent sticking.
- Arrange the 4 bone-in pork chops in a single layer at the bottom of the Crock Pot.
- Sprinkle 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt evenly over the pork chops.
- In a medium bowl, combine 1 box stuffing mix, 1 diced small onion, and 2 tbsp melted butter, stirring until the bread pieces are lightly coated.
- Spread the stuffing mixture evenly over the pork chops in the Crock Pot.
- In the same bowl, whisk together 1 can cream of mushroom soup, 1 cup chicken broth, and 1/2 cup sour cream until smooth.
- Pour the soup mixture evenly over the stuffing layer, making sure to cover all areas.
- Place the lid securely on the Crock Pot and cook on LOW heat for 6 hours until pork chops reach 145°F internal temperature.
- Check for doneness by inserting a meat thermometer into the thickest part of a pork chop, avoiding the bone.
- Turn off the Crock Pot and let the dish rest for 10 minutes before serving to allow flavors to meld.
Perfectly cooked pork chops will be fork-tender and juicy, while the stuffing absorbs all the savory flavors from the cooking liquid. The creamy sauce thickens beautifully during the slow cooking process, creating a rich gravy that complements both the meat and stuffing. Present this comforting dish straight from the Crock Pot, or for an elegant touch, transfer to a serving platter and garnish with fresh parsley before bringing to the table.
Slow Cooker Pork Chops with Creamy Mustard Sauce
Slow cooker pork chops can transform your weeknight dinner routine with minimal effort and maximum flavor. Simply gather your ingredients, follow these clear steps, and let your slow cooker do the work while you go about your day.
Ingredients
– 4 bone-in pork chops, 1-inch thick (for juicier results)
– 1 tablespoon olive oil (or any neutral oil)
– 1 cup chicken broth (low-sodium recommended)
– 1/2 cup heavy cream
– 2 tablespoons Dijon mustard (stone-ground works too)
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1 small yellow onion, thinly sliced
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork chops for 3 minutes per side until golden brown crust forms.
4. Transfer seared pork chops to your slow cooker insert in a single layer.
5. Scatter thinly sliced onion evenly over the pork chops.
6. Whisk together chicken broth, heavy cream, Dijon mustard, dried thyme, garlic powder, and black pepper in a medium bowl until fully combined.
7. Pour the creamy mustard mixture over the pork chops and onions.
8. Cover slow cooker and cook on LOW for 6 hours until pork reaches 145°F internally.
9. Carefully remove pork chops from slow cooker using tongs and transfer to a serving platter.
10. For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir into the hot sauce.
11. Let sauce simmer uncovered for 10 minutes until it coats the back of a spoon.
12. Spoon the thickened creamy mustard sauce over the pork chops before serving. For a complete meal, serve these tender pork chops over mashed potatoes or egg noodles to soak up every bit of the rich, tangy sauce. The pork becomes incredibly fork-tender while the creamy mustard sauce develops complex flavors that balance richness with subtle sharpness.
Crock Pot Pork Chops with Cranberry Sauce
Very few meals combine convenience and elegance quite like this slow-cooked masterpiece. Visualize tender pork chops simmering in a sweet-tart cranberry sauce that fills your kitchen with irresistible aromas all day long. You’ll appreciate how this recipe transforms simple ingredients into a comforting dinner with minimal effort.
Ingredients
– 4 bone-in pork chops, 1-inch thick (for better moisture retention)
– 1 can (14 oz) whole berry cranberry sauce (or jellied variety for smoother texture)
– 1 packet (1 oz) dry onion soup mix (or substitute with homemade seasoning blend)
– 1/2 cup French dressing (choose creamy or vinaigrette style based on preference)
– 1/4 cup water (to prevent sticking during initial cooking phase)
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Arrange pork chops in a single layer at the bottom of your 6-quart Crock Pot.
3. In a medium bowl, combine cranberry sauce, dry onion soup mix, and French dressing until fully incorporated.
4. Pour the cranberry mixture evenly over the pork chops, making sure each chop gets coated.
5. Add 1/4 cup water around the edges of the Crock Pot to create steam and prevent burning.
6. Cover and cook on LOW heat for 6-7 hours or until pork reaches 145°F internally.
7. Check tenderness by inserting a fork into the thickest part of a chop – it should slide in easily.
8. Carefully transfer pork chops to a serving platter using tongs to keep them intact.
9. Skim any excess fat from the surface of the remaining sauce in the Crock Pot.
10. Spoon the thickened cranberry sauce over the pork chops before serving.
You’ll notice the pork becomes fork-tender while maintaining its structure, and the cranberry sauce reduces to a glossy, jam-like consistency. Your kitchen will smell incredible as the sweet-tart sauce caramelizes around the edges of the pork. Yes, this dish pairs wonderfully with mashed potatoes to soak up the vibrant sauce, or try serving it over wild rice for a textural contrast that highlights the tender meat.
Slow Cooker Pork Chops with Garlic and Rosemary
Browning pork chops before slow cooking might seem like an extra step, but it creates a beautiful crust that locks in juices and adds rich flavor to this comforting dish. By using your slow cooker, you can achieve tender, fall-apart pork chops with minimal hands-on time. Let me guide you through each simple step to create this aromatic garlic and rosemary masterpiece.
Ingredients
– 4 bone-in pork chops (1-inch thick, for better moisture retention)
– 2 tablespoons olive oil (or any high-heat cooking oil)
– 6 garlic cloves (minced, for maximum flavor distribution)
– 2 tablespoons fresh rosemary (chopped, or 2 teaspoons dried)
– 1 cup chicken broth (low-sodium preferred)
– 1 teaspoon salt (adjust based on broth saltiness)
– ½ teaspoon black pepper (freshly ground for best flavor)
Instructions
1. Pat pork chops completely dry with paper towels on all surfaces.
2. Season both sides of each pork chop evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
4. Place pork chops in the hot skillet without crowding, cooking 2-3 minutes per side until golden brown.
5. Transfer seared pork chops to your slow cooker, arranging them in a single layer.
6. Sprinkle minced garlic and chopped rosemary evenly over the pork chops.
7. Pour chicken broth slowly around the edges to avoid washing off seasonings.
8. Cover slow cooker and cook on LOW for 6 hours until pork reaches 145°F internally.
9. Carefully remove pork chops from slow cooker using tongs to prevent breaking.
10. Let pork chops rest on a clean plate for 5 minutes before serving.
Keep these pork chops wonderfully moist by serving them with the accumulated cooking juices spooned over the top. The garlic becomes mellow and sweet during the long cooking process, while the rosemary infuses every bite with earthy fragrance. For a complete meal, try serving over creamy polenta or alongside roasted root vegetables to soak up the flavorful broth.
Summary
Here’s a collection of fuss-free, flavorful pork chop recipes perfect for your busiest evenings. We hope these ideas inspire you to get cooking—try one tonight and let us know which dish is your favorite in the comments below! Don’t forget to share this roundup with fellow home cooks on Pinterest. Happy slow cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
