These slow cooker pork chops deliver a comforting, hands-off dinner that transforms simple ingredients into something special. The low, slow heat tenderizes the meat until it’s falling-apart tender, all while creating a rich, savory gravy. It’s the perfect set-it-and-forget-it meal for busy days.
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Why You’ll Love This Slow Cooker Pork Chops
Effortless cooking: The slow cooker does almost all the work.
Unbelievably tender: Low, slow heat guarantees juicy, fork-tender chops.
Built-in gravy: A rich, savory sauce forms right in the pot.
Incredible versatility: Easily customize with your favorite add-ins.
Ingredients & Tools
- 4 bone-in pork chops, about 1-inch thick
- 1 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Tools: A 6-quart or larger slow cooker, a large skillet
Notes: Don’t skip searing the chops—it builds deep flavor. Bone-in chops stay juicier.
Don’t skip the quick sear on the pork chops—it’s not just for color. That golden-brown crust, what chefs call the Maillard reaction, builds a foundation of deep, savory flavor that will infuse the entire dish as it cooks. And using bone-in chops really does make a difference; the bone adds an extra layer of flavor and helps the meat stay incredibly juicy.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Why sear the chops first? I know it’s an extra step, but it’s a game-changer. Searing locks in the juices and creates a beautiful, flavorful fond on the bottom of the pan that will dissolve into your cooking liquid, making the gravy incredibly rich and complex.
- Bone-in vs. boneless. I highly recommend bone-in chops for this recipe. The bone acts as an insulator, conducting heat gently and preventing the meat from tightening up and squeezing out all its moisture. The result is a far more succulent chop.
- Don’t peek! I know the temptation is real, but every time you lift that lid, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process and let the slow cooker work its magic undisturbed.
- The cornstarch slurry is key. This is our trick for turning the thin cooking liquid into a luxurious, spoon-coating gravy. Just make sure you’re using cold water to mix with the cornstarch—hot water will cause it to clump up instantly.
How to Make Slow Cooker Pork Chops
Step 1: Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear instead of a steam. Season both sides generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Step 2: Carefully place the chops in the hot skillet. You should hear a satisfying sizzle. Sear for 2-3 minutes per side, without moving them, until a golden-brown crust forms. Don’t crowd the pan—if necessary, sear them in two batches. Transfer the seared chops to your slow cooker.
Step 3: In the same skillet, reduce the heat to medium and add the sliced onions. Sauté for about 5 minutes until they begin to soften and become translucent. You’ll notice all those browned bits from the pork starting to lift off the pan—that’s pure flavor! Add the minced garlic and cook for just one more minute until fragrant.
Step 4: Pour the chicken broth into the skillet to deglaze it. Use a wooden spoon to scrape up all the delicious browned bits from the bottom. Let it simmer for a minute, then stir in the soy sauce, Worcestershire sauce, dried thyme, and smoked paprika.
Step 5: Carefully pour this flavorful liquid and onion mixture over the pork chops in the slow cooker. It should come about halfway up the sides of the chops. Place the lid on securely and cook on LOW for 5-6 hours. The pork is done when it’s fork-tender and pulls away from the bone easily.
Step 6: Once the chops are cooked, carefully transfer them to a serving platter and tent with foil to keep warm. Now, let’s make that gravy! Turn the slow cooker to HIGH. In a small bowl, whisk the cornstarch with the cold water until completely smooth to create a slurry.
Step 7: Whisk this slurry into the hot liquid in the slow cooker. You’ll notice it will start to thicken almost immediately. Continue to cook on HIGH for 15-20 minutes, with the lid off, until the gravy has thickened to a rich, coating consistency. Give it a taste and adjust seasoning with more salt or pepper if needed.
Step 8: To serve, spoon the glorious gravy over the pork chops and garnish with a generous sprinkle of fresh parsley. The vibrant green adds a pop of color and a fresh flavor that cuts through the richness perfectly.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze pork and gravy in a sealed container for up to 2 months.
- Reviving: Reheat gently on the stovetop with a splash of broth to refresh the gravy.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up every last drop of that savory gravy.
- Buttered egg noodles or rice — A simple, starchy base that lets the pork and gravy be the star of the show. It’s a classic for a reason.
- Garlicky green beans or roasted broccoli — You’ll want something green and vibrant on the plate to balance the richness of the dish. The slight crunch provides a lovely textural contrast.
Drinks
- A medium-bodied red wine like Pinot Noir — Its bright red fruit notes and subtle earthiness won’t overpower the pork and will complement the savory, umami-rich gravy beautifully.
- A crisp, malty lager — The clean, refreshing quality of a good lager helps cleanse the palate between bites of the rich, tender meat.
- Sparkling apple cider — A fantastic non-alcoholic option. The slight sweetness and effervescence are a delightful contrast to the savory depth of the dish.
Something Sweet
- Warm apple crisp with vanilla ice cream — The cozy, spiced apples continue the comforting theme, and the cold ice cream provides a perfect, creamy finish.
- Simple pound cake with fresh berries — It’s light enough not to feel overwhelming after a hearty meal, but still satisfyingly sweet.
- Dark chocolate pots de crème — Intensely chocolatey and silky smooth, this is a small but decadent treat that feels incredibly special.
Top Mistakes to Avoid
- Mistake: Using chops that are too thin. Thin-cut pork chops will overcook and become tough and dry long before the flavors have had a chance to develop. Aim for chops that are at least ¾-inch to 1-inch thick for the best texture.
- Mistake: Skipping the sear. I’ve been tempted to skip this step on a busy morning too, but it truly makes a world of difference in the final flavor. That quick brown adds a deep, caramelized note that you just can’t get from boiling or steaming alone.
- Mistake: Overcooking on HIGH. While you can cook these on HIGH for 3-4 hours, the LOW setting is far superior for tenderness. The gentle heat allows the muscle fibers to break down slowly without seizing up, which is the secret to that fall-off-the-bone texture.
- Mistake: Adding the cornstarch directly to the hot liquid. This will instantly create lumps of starch that you’ll never be able to whisk out. Always mix your cornstarch with a cold liquid first to create a smooth slurry before incorporating it.
Expert Tips
- Tip: Let the chops rest after searing. Before you place them in the slow cooker, let the seared chops rest on a plate for 5-10 minutes. This allows the juices to redistribute, so less moisture is lost when you add them to the pot.
- Tip: Layer your aromatics. Place a bed of the sliced onions and garlic at the bottom of the slow cooker before adding the pork. This elevates the meat, preventing it from sitting directly in the liquid and potentially getting a bit mushy on the bottom.
- Tip: Add dairy at the very end. If you want a creamier sauce, stir in a ¼ cup of heavy cream or full-fat sour cream after you’ve thickened the gravy and turned off the heat. Adding it too early can cause it to curdle.
- Tip: Use an instant-read thermometer for precision. For perfectly cooked pork, aim for an internal temperature of 145°F (63°C). The meat will continue to cook a little as it rests, taking it to the ideal safe and juicy temperature.
FAQs
Can I use boneless pork chops?
You absolutely can, but you’ll need to adjust the cooking time. Boneless chops are more prone to drying out, so check them earlier—around the 4-hour mark on LOW. They’ll be done when they reach 145°F internally. The bone-in version is more forgiving and delivers a richer flavor, but boneless will still work in a pinch.
Can I prepare this the night before?
Yes, for a true dump-and-go morning! The night before, sear your chops and sauté the onions and garlic. Let everything cool completely, then combine the chops, onion mixture, and liquid in the slow cooker insert. Cover and refrigerate overnight. In the morning, just place the cold insert into the base and start cooking—you may need to add 30-60 minutes to the total time.
My gravy is too thin. How can I fix it?
No problem! Simply create another small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and whisk it into the hot liquid in the slow cooker. Let it cook on HIGH for another 10-15 minutes with the lid off. Repeat if necessary until it reaches your desired thickness.
What’s the best way to store and reheat leftovers?
Store any leftover pork and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend gently warming it in a covered saucepan over low heat on the stovetop, adding a splash of broth or water if the gravy has thickened too much. The microwave can make the meat a bit rubbery.
Can I add vegetables to the slow cooker?
Definitely! Hearty vegetables like carrots, potatoes, and celery are fantastic additions. Chop them into large chunks and add them at the beginning so they cook through. For more delicate veggies like peas or spinach, stir them in during the last 30 minutes of cooking just to warm through.
Slow Cooker Pork Chops
Make tender Slow Cooker Pork Chops with rich gravy in your crockpot. An easy, set-and-forget dinner perfect for busy nights. Get the recipe now!
Ingredients
For the Ingredients
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4 bone-in pork chops (about 1-inch thick)
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1 tbsp olive oil
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1 large yellow onion (thinly sliced)
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4 cloves garlic (minced)
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1 cup chicken broth
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2 tbsp soy sauce
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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0.5 tsp smoked paprika
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2 tbsp cornstarch
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2 tbsp cold water
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Salt and black pepper (to taste)
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Fresh parsley (chopped for garnish)
Instructions
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Pat the pork chops completely dry with paper towels. Season both sides generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers.01
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Carefully place the chops in the hot skillet. Sear for 2-3 minutes per side, without moving them, until a golden-brown crust forms. Transfer the seared chops to your slow cooker.02
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In the same skillet, reduce the heat to medium and add the sliced onions. Sauté for about 5 minutes until they begin to soften and become translucent. Add the minced garlic and cook for just one more minute until fragrant.03
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Pour the chicken broth into the skillet to deglaze it. Use a wooden spoon to scrape up all the delicious browned bits from the bottom. Let it simmer for a minute, then stir in the soy sauce, Worcestershire sauce, dried thyme, and smoked paprika.04
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Carefully pour this flavorful liquid and onion mixture over the pork chops in the slow cooker. Place the lid on securely and cook on LOW for 5-6 hours. The pork is done when it’s fork-tender and pulls away from the bone easily.05
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Once the chops are cooked, carefully transfer them to a serving platter and tent with foil to keep warm. Turn the slow cooker to HIGH. In a small bowl, whisk the cornstarch with the cold water until completely smooth to create a slurry.06
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Whisk this slurry into the hot liquid in the slow cooker. Continue to cook on HIGH for 15-20 minutes, with the lid off, until the gravy has thickened to a rich, coating consistency. Give it a taste and adjust seasoning with more salt or pepper if needed.07
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To serve, spoon the glorious gravy over the pork chops and garnish with a generous sprinkle of fresh parsley.08
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