Crockpot Pork Chops Recipe

5 from 9 votes

Crockpot pork chops are so tender and juicy! I love the rich and savory gravy on these slow cooker pork chops!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner, Main Course

Cuisine: American

Servings:

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.

Storage: Store crockpot pork chops in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.