Crockpot Pork Chops Recipe

4.80 from 10 votes

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.

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Krista Teigen

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

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.

Video

Nutrition