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 can’t believe I made them in my crockpot.
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I love smothered pork chops, but sometimes I just don’t have time to cook! These slow cooker pork chops take away all the work. All I have to do is give them a quick sear in a pan, then toss them in the crockpot, and they’re ready to go in just a few hours. I love making them on busy weeknights!
What’s in This Crockpot Pork Chops Recipe?
- Pork Chops: I used thick-cut boneless pork chops to ensure they would turn out tender (mine were 1 inch thick). Bone-in chops will also work but may take longer to cook.
- Spices: Salt, pepper, onion powder, and paprika enhance the natural flavor of the pork.
- Onion + Garlic: Create a savory and earthy base of flavor for the meat.
- White Wine: Balances out the thick and rich sauce with a bit of acidity. If you’re not a wine drinker, use a splash of white wine vinegar, apple cider vinegar, or lemon juice instead.
- Broth: Low-sodium chicken broth creates a savory gravy for the chops.
- Mustard: Dijon mustard adds a bit of tanginess to the gravy to balance out its richness.
- Cornstarch: Creating a slurry with equal parts cornstarch and water helps to thicken up the sauce into a rich gravy.
- Herbs: Bay leaves and fresh thyme add a fresh and herbal flavor to the sauce.
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Tips for Success
- Don’t skip searing the pork chops; it adds so much extra flavor to the gravy!
- Feel free to add diced potatoes or veggies to the crockpot along with the pork for a complete meal in one pot.
- Check on the pork chops frequently towards the end of the cooking time to avoid overcooking. As soon as they reach 145°F on an instant-read thermometer, they are ready to eat!
How to Store and Reheat
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, rice, or buttered noodles and a side of green beans with bacon or air fryer ranch broccoli.
Crockpot Pork Chops Recipe
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Ingredients
- 4 thick-cut boneless pork chops (about 3 pounds total)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- 2 tablespoons olive oil
- ½ onion sliced thin
- 2 cloves garlic minced
- ½ cup white wine
- 14.5 ounces low-sodium chicken broth (1 can)
- 2 teaspoons Dijon mustard
- 2 tablespoons cornstarch + 2 tablespoons water
- 2 bay leaves
- 3 sprigs fresh thyme
Recommended Equipment
Instructions
- Season the pork chops on both sides with the salt, pepper, onion powder, and paprika.4 thick-cut boneless pork chops, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon 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 tablespoons 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 ounces low-sodium chicken broth, 2 teaspoons Dijon mustard, 2 tablespoons 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Crockpot Pork Chops Step by Step
Season the Pork: Season 4 thick-cut boneless pork chops on both sides with 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ½ teaspoon of onion powder, and ½ teaspoon of ground paprika.
Sear the Pork: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once heated, add in the pork chops, searing on each side until browned.
Sauté the Onions: Add in ½ of a thin-sliced onion and cook until softened. Then, add in 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 teaspoons of Dijon mustard and a cornstarch slurry made from 2 tablespoons of cornstarch mixed with 2 tablespoons of water.
Cook the Chops: Place the pork chops in the slow cooker, and pour the broth mixture over the pork chops. Add in 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 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.
Absolutely delicious!! Don’t skip the wine!!