Crock Pot Pork Chops: Tender, Juicy, Easy Slow Cooker Recipe

There’s something wonderfully comforting about Crock Pot Pork Chops—the way the meat turns meltingly tender, the aroma filling your kitchen, and the simple promise of dinner taking care of itself while you go about your day. This recipe gives you exactly that: juicy, well-seasoned pork chops nestled in a savory gravy that cooks low and slow. It’s unfussy, reliable, and deeply satisfying, the kind of meal you’ll happily slot into your weekly rotation. Expect minimal prep, flexible ingredients, and a final result that tastes like you spent far more time on it than you actually did.

What Makes These Crock Pot Pork Chops Worth Repeating

These Crock Pot pork chops are a weeknight hero: quick to assemble, big on flavor, and impressively tender. The slow cooker coaxes richness out of everyday ingredients, melding onions, garlic, herbs, and broth into a lush gravy that hugs every bite. You’ll love how forgiving this recipe is—whether you opt for bone-in or boneless chops, you’ll get consistently juicy results. The dish pairs beautifully with mashed potatoes, rice, egg noodles, or roasted veggies, and leftovers reheat like a dream. Best of all, the method is straightforward, so you can relax while dinner gently simmers to perfection.

What You’ll Need: Ingredients for Cozy Crock Pot Pork Chops

• 4 thick-cut pork chops (bone-in or boneless, 1 to 1.25 inches thick) — The star of the dish; thicker chops stay juicier during slow cooking.
• 1 tablespoon kosher salt + 1 teaspoon black pepper — A simple base seasoning that enhances the pork’s natural flavor.
• 1 teaspoon smoked paprika — Adds gentle warmth and a smoky note to balance the gravy.
• 1 teaspoon garlic powder — Boosts savory depth throughout the meat and sauce.
• 1 tablespoon Dijon mustard — Brings a tangy backbone that brightens the gravy.
• 2 teaspoons Worcestershire sauce — Provides umami and caramel notes for complexity.
• 1 cup low-sodium chicken broth — The liquid base that slowly transforms into a silky sauce.
• 1 tablespoon brown sugar (optional) — Softens savory edges with a hint of sweetness; especially nice if your broth is very savory.
• 1 medium yellow onion, sliced — Turns tender and sweet, adding body to the gravy.
• 3 cloves garlic, minced — Layers fresh aromatics and complements the pork.
• 1 teaspoon dried thyme — Earthy herb that pairs beautifully with pork.
• 1/2 teaspoon dried rosemary — A fragrant, woodsy note; a little goes a long way.
• 2 tablespoons olive oil — For searing the chops and building flavor before slow cooking.
• 1 tablespoon butter (optional) — Swirled in at the end for a luxurious finish to the gravy.
• 2 tablespoons cornstarch + 2 tablespoons cold water — A quick slurry to thicken the sauce to your ideal consistency.
• 2 tablespoons heavy cream (optional) — Adds velvety richness; leave out for a lighter, dairy-free gravy.
• Fresh parsley, chopped (for serving) — A bright pop of color and freshness to finish.

How to Make Crock Pot Pork Chops, Step by Step

1. Prep the chops. Pat the pork chops dry with paper towels. In a small bowl, mix the salt, pepper, smoked paprika, and garlic powder. Rub the spice blend evenly over both sides of each chop. Drying the meat helps it sear better and prevents steaming.
2. Heat and sear. Warm the olive oil in a large skillet over medium-high heat until shimmering. Sear the chops 2–3 minutes per side, just until a deep golden crust forms. Transfer to a plate. This step is optional but highly recommended for flavor.
3. Deglaze the pan. Reduce the heat to medium. Add the sliced onion with a pinch of salt and cook 2–3 minutes, stirring to lift the browned bits. Stir in the minced garlic and cook 30 seconds until fragrant. Splash in a few tablespoons of the chicken broth, scraping up anything stuck to the pan—those browned bits are pure flavor.
4. Build the sauce base. In a measuring cup, whisk together the remaining chicken broth, Dijon mustard, Worcestershire sauce, thyme, rosemary, and brown sugar (if using). Taste and adjust salt if needed, remembering the sauce will concentrate slightly as it cooks.
5. Load the slow cooker. Scatter the sautéed onions and garlic in the bottom of the slow cooker. Nestle the seared pork chops on top in a single layer if possible, then pour the broth mixture around and over them.
6. Cook low and slow. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the pork is tender and reaches at least 145°F internal temperature. For extra tenderness, go a bit longer on LOW, checking for doneness after 6 hours. Resist lifting the lid often—it releases heat and extends cooking time.
7. Thicken the gravy. Transfer the chops to a platter and tent loosely with foil. Whisk the cornstarch with cold water to make a slurry. Turn the slow cooker to HIGH. Stir the slurry into the cooking liquid, cover, and cook 10–15 minutes until slightly thickened. Stir in the butter and, if using, the heavy cream. Adjust seasoning with salt and pepper to taste.
8. Serve and garnish. Spoon the glossy gravy over the pork chops. Shower with chopped parsley for freshness. Serve hot with mashed potatoes, rice, egg noodles, or roasted vegetables.

When It’s Ready: Timing and Prep At-a-Glance

This dish leans on the slow cooker to do most of the heavy lifting, so your active time is modest and your dinner time is flexible.

• Prep time: 15–20 minutes (seasoning, searing, and building the sauce base)
• Cook time: 6–7 hours on LOW, or 3–4 hours on HIGH
• Rest time: 5–10 minutes for the chops, while you thicken the gravy
• Total time: About 6.5–7.5 hours on LOW, or 3.5–4.5 hours on HIGH

You’ll know the pork is ready when it’s fork-tender and reaches 145°F internally. After a brief rest and a quick thickening of the gravy, it’s time to gather everyone at the table. The gravy continues to thicken slightly as it cools, so aim for just-shy-of-final thickness in the pot.

Pro Tips to Nail It Every Time

• Choose thicker chops. Look for chops that are at least 1 inch thick. Thin chops can dry out quickly, even in a slow cooker.
• Bone-in holds moisture. Boneless works fine, but bone-in chops tend to be more forgiving and flavorful.
• Don’t skip the sear. Browning adds complexity you can’t get any other way, and it helps the seasoning stick.
• Use low-sodium broth. This gives you more control over the salt level, especially if adding Worcestershire or mustard.
• Add dairy at the end. If using cream or finishing with butter, fold it in after thickening the gravy to keep it silky and prevent curdling.
• Keep the lid on. Each peek can add 20–30 minutes to your cook time and can dry out the meat.
• Customize the flavor. Add mushrooms with the onions for earthiness, a splash of apple cider for brightness, or a pinch of red pepper flakes for gentle heat.
• Make-ahead magic. Assemble everything (except the slurry and cream) in the slow cooker insert the night before, cover, and refrigerate. In the morning, set the insert into the cooker and start it (allowing a few extra minutes as it warms).
• Leftovers transform. Slice leftover chops and warm them gently in the gravy. They make a great open-faced sandwich over toast with a little extra parsley.

Nutrition at a Glance

These numbers are estimates based on four servings using bone-in pork chops, cornstarch for thickening, and 1 tablespoon butter at the end, without the optional cream. Ingredients and portion sizes will affect results.

• Serving size: 1 pork chop with gravy (1 of 4 servings)
• Calories: ~440
• Protein: ~40 g
• Total fat: ~26 g
• Saturated fat: ~9 g
• Carbohydrates: ~10 g
• Fiber: ~1 g
• Sugars: ~4 g
• Sodium: ~850–1000 mg (varies with broth and Worcestershire)

For a lighter approach, use boneless loin chops with visible fat trimmed and skip the butter and cream. For gluten-free, ensure your Worcestershire and broth are certified gluten-free and thicken with cornstarch as directed.

Questions People Often Ask

Can I start with frozen pork chops?

It’s best to thaw pork chops before slow cooking for even heating and food safety. Frozen meat can spend too long in the “danger zone” temperature range. Thaw overnight in the refrigerator, or use your microwave’s defrost setting and proceed with the recipe.

Should I cook on LOW or HIGH?

LOW generally yields the most tender results, especially with thicker or bone-in chops. HIGH works when you’re short on time, but check for doneness on the early side to avoid overcooking.

How do I make the gravy dairy-free?

Simply skip the butter and cream. The cornstarch-thickened gravy, enriched with onions, broth, and Worcestershire, is still flavorful and silky. You can add a teaspoon of olive oil at the end for a little extra sheen.

A Warm Send-Off

Few dinners feel as rewarding as a meal that’s been slowly simmering all day, greeting you with savory aromas the moment you walk in the door. These Crock Pot Pork Chops deliver that comfort with reliable ease, turning simple ingredients into a nourishing, memorable dish. Whether you’re feeding a busy household or planning a cozy dinner for two, this recipe gives you time back without sacrificing flavor. Serve it with your favorite sides, pass the gravy generously, and enjoy the kind of meal that brings people closer—one tender bite at a time.