Say goodbye to dry, tough pork forever. This is the ultimate guide to making incredibly tender, fall-off-the-bone crockpot pork chops. With a rich, savory gravy made right in the slow cooker, this recipe delivers a mouth-watering comfort food dinner with minimal effort. It’s the set-and-forget meal your busy weeknights have been dreaming of. We’re sharing the simple secrets to guarantee perfectly juicy results every single time.
Why You’ll Love These Crockpot Pork Chops
This isn’t just another slow cooker recipe; it’s a game-changer for pork chop lovers. Here’s why you’ll be making it again and again:
Unbelievably Tender: The slow cooking process breaks down the connective tissues in the pork, resulting in a fork-tender texture that’s impossible to resist.
Rich and Flavorful Gravy: The cooking liquid transforms into a deep, savory gravy that elevates the entire dish. No packet mixes needed!
Minimal Prep, Maximum Flavor: A quick sear and a few minutes to whisk the sauce is all it takes. The crockpot does the rest of the work.
Perfect for Any Occasion: It’s easy enough for a simple weeknight dinner but delicious enough to serve to guests.
The Secret to Juicy Slow Cooker Pork Chops
The number one complaint about slow cooker pork is that it can turn out dry. We have two non-negotiable rules to prevent that and ensure juicy perfection.
First, choose the right cut. Opt for thick-cut (at least 1 to 1.5 inches), bone-in pork chops. The bone adds flavor and moisture, and the thickness prevents them from overcooking and drying out.
Second, always sear the pork chops before they go into the crockpot. This crucial step creates a flavorful, caramelized crust through the Maillard reaction, which adds incredible depth to both the meat and the final gravy. It only takes a few minutes but makes a world of difference.
Ingredients You’ll Need
This recipe uses simple pantry staples to create a wonderfully complex and savory sauce. No condensed soups in sight!
Simple pantry staples come together for an incredibly flavorful meal.
Pork Chops: Use 4 thick-cut, bone-in pork chops for the best results.
Olive Oil: For searing the pork chops.
For the Rub: A simple but powerful combination of paprika, onion powder, garlic powder, salt, and black pepper.
For the Sauce: Chicken broth provides a savory base, while soy sauce and Worcestershire sauce add umami depth. A touch of brown sugar balances the flavors perfectly.
For the Gravy: A simple cornstarch slurry is all you need to thicken the delicious cooking liquid into a luscious gravy.
How to Make The Best Crockpot Pork Chops
FL Recipes
Crockpot Pork Chops: The Ultimate Guide to Tender, Juicy Perfection
The only crockpot pork chop recipe you'll ever need! These slow cooker pork chops are incredibly tender, juicy, and smothered in a rich, savory homemade gravy. A perfect set-and-forget weeknight dinner.
In a small bowl, whisk together the paprika, onion powder, garlic powder, salt, and pepper.
Pat the pork chops dry and season both sides with the spice mixture. Heat olive oil in a large skillet over medium-high heat. Sear the chops for 2-3 minutes per side until golden brown. Transfer to the crockpot.
Make the Sauce & Cook
In the same skillet, pour in the chicken broth and scrape up any browned bits. Whisk in the soy sauce, Worcestershire sauce, and brown sugar. Bring to a simmer.
Pour the sauce over the pork chops in the crockpot. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until fork-tender.
Make the Gravy
Remove cooked pork chops to a plate. In a small bowl, whisk cornstarch and cold water to make a slurry. Whisk the slurry into the liquid in the crockpot set to HIGH. Cook for 10-15 minutes, whisking occasionally, until thickened.
Serve the pork chops hot, smothered with the gravy.
Nutrition
Calories: 415kcalProtein: 41gFat: 22gFiber: 1g
Notes
Best Pork Chops: For the most tender, juicy results, use thick-cut (1 to 1.5-inch), bone-in pork chops. Searing is Key: Don't skip searing the pork chops! It builds a massive amount of flavor in the final dish and gravy. Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Keyword crockpot pork chops,pork chop gravy,slow cooker pork chops
In a small bowl, mix together the paprika, onion powder, garlic powder, salt, and pepper. Pat the pork chops dry with a paper towel and season both sides generously with the spice mixture. Heat olive oil in a large skillet over medium-high heat. Carefully place the pork chops in the hot skillet and sear for 2-3 minutes per side, until a beautiful golden-brown crust forms. You don’t need to cook them through. Transfer the seared chops to the bottom of your crockpot in a single layer, if possible.
Step 2: Make the Savory Sauce
In the same skillet (no need to wipe it out!), pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom. Whisk in the soy sauce, Worcestershire sauce, and brown sugar until the sugar is dissolved. Bring the mixture to a simmer for 1-2 minutes.
Step 3: Slow Cook to Perfection
Pour the sauce mixture over the pork chops in the crockpot. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. We highly recommend cooking on LOW for the most tender, fall-apart results. The pork is done when it is fork-tender.
The perfect comfort food dinner, ready to enjoy.
Step 4: Make the Gravy (Optional but Recommended!)
Once the pork chops are cooked, carefully remove them to a plate and cover them with foil to keep warm. Set the crockpot to HIGH. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the liquid in the crockpot, whisking constantly. Let the gravy cook and thicken for about 10-15 minutes, until it has reached your desired consistency. Serve the pork chops smothered in the delicious homemade gravy.
Tips for Perfect Crockpot Pork Chops Every Time
Don’t Overcrowd: Arrange the pork chops in a single layer in the slow cooker if you can. This ensures they cook evenly.
Low and Slow is the Way to Go: While you can cook them on high, the low setting yields a much more tender and juicy result.
Don’t Overcook: Pork is technically done at 145°F, but for this fall-apart style, you’re looking for fork-tender. Start checking around the 4-hour mark on low.
Let Them Rest: Just like any other meat, letting the pork chops rest for a few minutes before serving allows the juices to redistribute.
Choosing the Right Pork Chops
The cut of pork you choose has a huge impact on the final dish. Here’s a quick guide:
Pork Chop Cut
Recommendation
Why it Works
Thick-Cut, Bone-In
Highly Recommended
The bone insulates the meat, adding flavor and moisture, while the thickness prevents it from drying out during the long cook time.
Thick-Cut, Boneless
Good Alternative
Will still be tender and juicy. Just be extra careful not to overcook. Check for doneness on the earlier side of the time range.
Thin-Cut Chops
Not Recommended
Thin chops (less than 1 inch) will almost certainly become dry and tough in a slow cooker. Save these for quick pan-frying.
What to Serve with Slow Cooker Pork Chops
These savory pork chops and gravy are begging to be served over something that can soak up all that delicious sauce. Our favorites are creamy mashed potatoes, fluffy white rice, or egg noodles. For a green side, try steamed green beans, roasted broccoli, or a simple side salad. For a truly decadent meal, pair them with some creamy Crockpot Scalloped Potatoes (coming soon).
Storing and Reheating Leftovers
Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in a saucepan over low heat or in the microwave. Add a splash of chicken broth or water to the gravy to help thin it out and keep the pork moist.
Yes, we highly recommend it. Searing the pork chops in a hot skillet for 2-3 minutes per side creates a caramelized crust that adds a massive amount of flavor to both the meat and the final gravy. It’s a crucial step for the best results.
For thick-cut, bone-in pork chops, cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. We recommend the LOW setting for the most tender, juicy meat.
You can, but you’ll need to be more careful. Use thick-cut boneless chops (at least 1-inch thick) and check for doneness on the earlier side of the cooking window to prevent them from drying out.
It is not recommended to cook pork from frozen in a slow cooker. The meat can spend too long in the ‘danger zone’ (40°F – 140°F) where bacteria can grow. It’s safest to thaw your pork chops completely before cooking.
The best way to prevent dry pork chops is to use a thick-cut, bone-in chop, sear it before cooking, and cook it on the LOW setting. Be careful not to overcook; start checking for tenderness at the 4-hour mark.
The ideal thickness is at least 1 to 1.5 inches. Thin-cut pork chops are not suitable for slow cooking as they cook too quickly and will become tough and dry.
More Delicious Crockpot Dinners
If you loved the ease and flavor of these crockpot pork chops, you’ll adore our other slow cooker recipes! Be sure to try our fail-proof Classic Crockpot Pot Roast for another comforting classic, or our super simple Juicy Crockpot Chicken Breast for meal prep. We’ve got dinner covered!
Did you make this recipe? We’d love to hear from you! Please leave a comment and rating below. And don’t forget to save this recipe to Pinterest for later!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
