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I love a good hands-off recipe, and these crockpot pork chops are no exception. Tender, juicy pork chops are slow cooked in a rich, creamy, and savory gravy that’s so good, I could eat it with a spoon! Whenever I make these slow cooker pork chops, everyone asks for the recipe, and they never believe I made them in my crockpot.
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“Absolutely delicious!! Don’t skip the wine!!” – Leanne
Easy Crockpot Pork Chops Recipe
I love smothered pork chops, but sometimes I just don’t have time to pull them together. Enter these slow cooker pork chops that eliminate all the hands-on time. All I have to do is give the pork chops a quick sear in a pan, toss them in the crockpot, and they’re ready to go in just a few hours. Rich, savory and absolutely delicious, I love making them on busy weeknights.
Tips for Beginners
- Don’t skip the searing. Searing adds so much extra flavor to the gravy.
- Add veggies. Feel free to add diced potatoes or veggies to the crockpot for a one pot meal.
- Check on the pork chops. Towards the end of the cooking time, check for doneness to avoid overcooking. As soon as they reach 145°F on an instant-read thermometer, they are ready to eat.
Crockpot Pork Chops Recipe
Equipment
- Crockpot
Ingredients
- 4 thick-cut boneless pork chops (about 3 lbs.) bone-in will work, but may take longer to cook
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp ground paprika
- 2 tbsp olive oil
- ½ onion sliced thin
- 2 cloves garlic minced
- ½ cup white wine
- 14.5 oz. low-sodium chicken broth (1 can)
- 2 tsp Dijon mustard
- 2 tbsp cornstarch + 2 tbsp water
- 2 bay leaves
- 3 sprigs fresh thyme
Video
Instructions
- Season the pork chops on both sides with the salt, pepper, onion powder, and paprika.4 thick-cut boneless pork chops, 1 tsp kosher salt, ¼ tsp ground black pepper, ½ tsp onion powder, ½ tsp ground paprika
- Heat the oil in a large skillet over medium-high heat. Once heated, add in the pork chops, searing on each side until browned. Set aside.2 tbsp olive oil
- Add in the onions and cook until softened. Then, add in the garlic and cook for a minute.½ onion, 2 cloves garlic
- Pour in the white wine and chicken broth. Then, stir in the Dijon mustard and cornstarch slurry.½ cup white wine, 14.5 oz. low-sodium chicken broth, 2 tsp Dijon mustard, 2 tbsp cornstarch
- Place the pork chops in the slow cooker, and pour the broth mixture over the pork chops.
- Add in the bay leaves and thyme.2 bay leaves, 3 sprigs fresh thyme
- Cook on high for 3-4 hours or on low for 6-8 hours.
- Optional: Once the pork chops are done cooking, remove them from the slow cooker and place on a plate. Remove the bay leaves and thyme and discard. Use an immersion blender to blend the broth mixture until smooth.
- Add the pork chops back to the slow cooker to keep warm until ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Pork Chops Step by Step
Gather your ingredients.
Season the pork: Season 4 thick-cut boneless pork chops on both sides with 1 tsp of kosher salt, ¼ tsp of ground black pepper, ½ tsp of onion powder, and ½ tsp of ground paprika.
Sear the pork: Heat 2 tbsp of olive oil in a large skillet over medium-high heat, once the oil is hot, add in the pork chops and sear on each side until browned.
Sauté the onions: Add ½ of a thinly sliced onion and cook until softened. Then, add 2 minced cloves of garlic and cook for a minute. Pour in ½ cup of white wine and a 14.5-ounce can of low-sodium chicken broth. Then, stir in the 2 tsp of Dijon mustard and a cornstarch slurry made from 2 tbsp of cornstarch mixed with 2 tbsp of water.
Cook the chops: Place the pork chops in the slow cooker, and cover them with the broth mixture. Add 2 bay leaves and 3 sprigs of fresh thyme. Cook on high for 3-4 hours or on low for 6-8 hours.
Blend the gravy: Once the pork chops are done, transfer them to a plate, remove the bay leaves and thyme and discard. Use an immersion blender to blend the broth until smooth. Return the pork chops to the slow cooker to keep warm until ready to serve.
Serve: Serve the pork chops with the gravy and enjoy.
How to Store
Store leftover crockpot pork chops in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat. Add a splash of broth, milk, or cream to help loosen up the gravy.
Serving Suggestions
With its rich gravy and savory flavor, these slow cooker pork chops pair perfectly with crockpot mashed potatoes, some plain rice, or even these buttered noodles. To add color to my plate, I’ll make a side of green beans with bacon or air fryer ranch broccoli.
I did 2 thick chops on low and they were overdone in 4 hours. Will try again and watch the temperature.
Absolutely delicious!! Don’t skip the wine!!