Got a busy week ahead but still want a delicious, home-cooked meal? You’re in the right place. We’ve gathered 20 savory crock pot pork chop recipes that promise maximum flavor with minimal effort. From classic comfort food to exciting new twists, these set-it-and-forget-it dinners are your ticket to stress-free weeknights. Let’s dive in and find your new favorite!
Creamy Garlic Parmesan Crock Pot Pork Chops
Under the soft glow of the kitchen light, I find myself drawn to the slow, steady promise of the crock pot—a quiet companion for days that ask for gentle effort and deep, comforting reward. It’s in these moments that something as simple as pork chops transforms, bathing in a creamy, garlicky embrace that feels like a warm sigh at the end of the day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– A couple of thick-cut boneless pork chops, about 1.5 pounds total
– A good glug of olive oil, about 2 tablespoons
– A whole head of garlic, cloves peeled and minced
– A splash of chicken broth, roughly 1/2 cup
– A cup of heavy cream
– A generous handful of grated Parmesan cheese, about 3/4 cup
– A pinch of dried thyme and a pinch of dried rosemary
– A little salt and a few cracks of black pepper
– A tablespoon of cornstarch mixed with a tablespoon of water (your slurry friend for later)
– A small bunch of fresh parsley, chopped for a bright finish
Instructions
1. Pat your pork chops completely dry with paper towels—this helps them sear nicely instead of steam.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chops for 3-4 minutes per side until they develop a golden-brown crust, then transfer them to your crock pot.
4. In the same skillet, reduce the heat to medium and sauté the minced garlic for about 1 minute until fragrant, being careful not to let it burn.
5. Pour in the chicken broth to deglaze the pan, scraping up all those flavorful browned bits with a wooden spoon.
6. Transfer the garlic and broth mixture into the crock pot, arranging it around the pork chops.
7. Pour the heavy cream evenly over the pork chops in the crock pot.
8. Sprinkle the grated Parmesan, dried thyme, dried rosemary, salt, and black pepper over everything.
9. Cover and cook on LOW for 6 hours; the pork should be fork-tender and easily shred.
10. Carefully remove the pork chops to a plate and tent them loosely with foil to keep warm.
11. Whisk the cornstarch slurry into the creamy sauce remaining in the crock pot.
12. Cover and cook on HIGH for 15-20 minutes until the sauce thickens to a gravy-like consistency.
13. Return the pork chops to the crock pot, spooning the thickened sauce over them, and let them warm through for 5 minutes.
14. Garnish with the chopped fresh parsley just before serving.
Decadently tender, the pork simply falls apart under the weight of a fork, swimming in a sauce that’s rich with the nuttiness of Parmesan and the gentle warmth of garlic. I love serving these chops over a bed of fluffy mashed potatoes or buttered egg noodles, letting that creamy sauce pool and soak into every bite—it’s the kind of meal that turns an ordinary Tuesday into something quietly special.
Honey Mustard Glazed Crock Pot Pork Chops
Sometimes, the simplest meals are the ones that feel most like a warm embrace, especially on a quiet afternoon when the world outside seems to rush by. This slow-cooked dish, with its sweet and tangy glaze, is a gentle reminder that good things truly do come to those who wait, filling the kitchen with an aroma that promises comfort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A good glug of olive oil, about 2 tablespoons
– A generous 1/4 cup of honey
– A couple of tablespoons of Dijon mustard
– A splash of apple cider vinegar, roughly 1 tablespoon
– 2 cloves of garlic, minced
– A pinch of salt and a few cracks of black pepper
– A cup of low-sodium chicken broth
Instructions
1. Pat the pork chops completely dry with paper towels to help them sear properly.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust.
4. Transfer the seared pork chops to the bowl of your slow cooker in a single layer.
5. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until smooth.
6. Pour the honey mustard mixture evenly over the pork chops in the slow cooker.
7. Add the chicken broth to the slow cooker, pouring it around the sides to avoid washing off the glaze.
8. Cover and cook on LOW for 6 hours, until the pork is fork-tender and pulls away from the bone easily.
9. Carefully transfer the pork chops to a serving platter using tongs.
10. Pour the remaining cooking liquid from the slow cooker into a saucepan.
11. Simmer the liquid over medium heat for 10-15 minutes, stirring occasionally, until it reduces by half and thickens into a glossy sauce.
12. Spoon the reduced glaze over the pork chops just before serving.
Glazed and glistening, the pork chops are fall-apart tender with a sticky, sweet-tangy crust that caramelizes beautifully. The slow cooking renders the fat perfectly, making each bite succulent and rich. Serve them over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop of that irresistible sauce.
Apple Cinnamon Slow Cooker Pork Chops
Zipping through the crisp December air, I found myself craving something warm and comforting, the kind of meal that simmers patiently while the world outside turns a little quieter. It’s a simple dish, really—just pork chops, apples, and cinnamon coming together in the slow cooker, filling the kitchen with a scent that feels like a gentle hug. Perfect for those days when you want to be cozy without much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of thick-cut boneless pork chops, about 1.5 pounds total
– A large apple, cored and sliced into thin wedges (I like Granny Smith for a tart kick)
– A splash of apple cider, about 1/2 cup
– A drizzle of maple syrup, roughly 2 tablespoons
– A sprinkle of ground cinnamon, about 1 teaspoon
– A pinch of salt and a few grinds of black pepper
– A pat of unsalted butter, about 2 tablespoons
– A small yellow onion, thinly sliced
– A couple of cloves of garlic, minced
Instructions
1. Pat the pork chops dry with paper towels and season both sides evenly with the salt and black pepper.
2. Heat a large skillet over medium-high heat and melt the butter until it sizzles, about 1 minute.
3. Sear the pork chops in the skillet for 2-3 minutes per side until they develop a golden-brown crust, then transfer them to the slow cooker. Tip: Don’t overcrowd the skillet—sear in batches if needed to get that nice color.
4. In the same skillet, add the sliced onion and cook for 3-4 minutes until softened, stirring occasionally.
5. Stir in the minced garlic and cook for another 30 seconds until fragrant, then pour everything into the slow cooker over the pork chops.
6. Layer the apple slices on top of the pork chops and onions in the slow cooker.
7. In a small bowl, whisk together the apple cider, maple syrup, and ground cinnamon until well combined.
8. Pour the cider mixture evenly over the apples and pork chops in the slow cooker. Tip: For extra flavor, scrape up any browned bits from the skillet and add them to the slow cooker too.
9. Cover the slow cooker with its lid and cook on the low setting for 6 hours, until the pork is tender and easily shreds with a fork. Tip: Avoid lifting the lid during cooking to keep the heat steady and ensure even tenderness.
10. Once done, carefully remove the pork chops from the slow cooker and let them rest for 5 minutes before serving.
As you take that first bite, the pork melts away with a subtle sweetness from the apples, while the cinnamon weaves through it all like a warm whisper. I love serving this over a bed of creamy mashed potatoes or with a side of roasted vegetables to soak up the rich, fragrant sauce—it turns an ordinary evening into something quietly special.
BBQ Brown Sugar Crock Pot Pork Chops
Sometimes, the best meals are the ones that quietly simmer all day, filling the house with a sweet, smoky aroma that promises comfort without demanding much effort. These pork chops, slow-cooked until they practically fall apart, are exactly that kind of gentle, rewarding dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Four bone-in pork chops, about an inch thick
– A generous half cup of packed dark brown sugar
– A good glug of ketchup, about a third of a cup
– A couple of tablespoons of apple cider vinegar
– A tablespoon of Worcestershire sauce
– A teaspoon of smoked paprika
– A half teaspoon of garlic powder
– A half teaspoon of onion powder
– A quarter teaspoon of black pepper
– A splash of water, just a quarter cup
Instructions
1. Pat your four pork chops completely dry with paper towels—this helps the seasoning stick and promotes better browning later.
2. In a medium bowl, whisk together the half cup of brown sugar, third cup of ketchup, two tablespoons of vinegar, tablespoon of Worcestershire, teaspoon of paprika, half teaspoon each of garlic and onion powder, and quarter teaspoon of pepper until smooth.
3. Slowly whisk in the quarter cup of water to thin the sauce slightly, making it perfect for coating.
4. Place the dried pork chops in the bottom of your slow cooker in a single layer, nestling them close together.
5. Pour the entire bowl of sauce evenly over the pork chops, using a spoon to coat the tops if needed.
6. Cover the slow cooker with its lid and cook on the LOW setting for 6 hours. (Tip: Resist the urge to peek and lift the lid, as this lets out precious heat and steam.)
7. After 6 hours, carefully remove the lid. The pork should be fork-tender and pulling away from the bone easily.
8. Using tongs, gently transfer the pork chops to a serving platter. (Tip: Let them rest for 5 minutes; this allows the juices to redistribute, keeping them moist.)
9. For a thicker, glossier sauce, carefully pour the liquid from the slow cooker into a small saucepan.
10. Bring the sauce to a simmer over medium heat and let it bubble gently for 5-7 minutes, stirring occasionally, until it reduces and thickens to your liking. (Tip: A simmer, not a rolling boil, prevents the sugar from burning.)
11. Spoon the warm, reduced sauce over the plated pork chops.
The result is incredibly tender meat with a sticky, caramelized glaze that’s both sweet and tangy. Serve these chops over a bed of creamy mashed potatoes to soak up every bit of the rich sauce, or shred the meat for the most decadent BBQ sandwiches.
Herb-Rubbed Slow Cooker Pork Chops with Gravy
Wandering through the kitchen this afternoon, I found myself craving something warm and comforting, the kind of meal that fills the house with a gentle, herby aroma while asking very little in return. It’s the perfect quiet project for a slow day, where the work is mostly in the waiting, in letting the slow cooker do its gentle magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A good glug of olive oil, about 2 tablespoons
– A couple of cloves of garlic, minced
– A tablespoon of dried rosemary
– A tablespoon of dried thyme
– A teaspoon of paprika
– A generous pinch of salt and black pepper
– A cup of low-sodium chicken broth
– A splash of heavy cream, about ¼ cup
– A tablespoon of all-purpose flour
Instructions
1. Pat the pork chops completely dry with paper towels—this helps the herb rub stick and promotes better browning.
2. In a small bowl, mix the minced garlic, dried rosemary, dried thyme, paprika, salt, and black pepper to create your herb rub.
3. Rub this mixture evenly over all sides of each pork chop, pressing gently so it adheres.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the pork chops for 3-4 minutes per side, until they develop a golden-brown crust; you don’t need to cook them through, just get that nice color for flavor.
6. Transfer the seared pork chops to your slow cooker, arranging them in a single layer.
7. Pour the chicken broth into the slow cooker, around the chops, not over them, to keep the rub intact.
8. Cover and cook on LOW for 6 hours, until the pork is tender and easily pulls apart with a fork; avoid opening the lid during cooking to maintain steady heat.
9. Carefully remove the pork chops to a serving platter and tent loosely with foil to keep warm.
10. Pour the cooking liquid from the slow cooker into a saucepan and bring to a simmer over medium heat.
11. In a small bowl, whisk the flour with the heavy cream until smooth to make a slurry, which prevents lumps in your gravy.
12. Slowly whisk the slurry into the simmering liquid and cook for 5-7 minutes, stirring constantly, until the gravy thickens to a coat-the-back-of-a-spoon consistency.
13. Taste the gravy and adjust seasoning with a pinch more salt or pepper if needed, then pour it over the pork chops.
So tender they nearly melt at the touch, these chops carry the deep, earthy notes of rosemary and thyme softened by hours of gentle braising. The gravy, rich and velvety, clings to each bite, making it perfect spooned over a heap of creamy mashed potatoes or buttered egg noodles for a truly comforting plate.
Pineapple Teriyaki Crock Pot Pork Chops
Cradling a warm bowl on a quiet evening, I find myself returning to this simple comfort—a dish that transforms humble pork chops into something tender and sweetly savory, with pineapple and teriyaki melding together in the slow cooker’s gentle heat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork chops, about an inch thick
– A 20-ounce can of pineapple chunks in juice, not drained
– A half cup of teriyaki sauce
– A quarter cup of brown sugar, packed lightly
– 2 cloves of garlic, minced finely
– A tablespoon of cornstarch
– A couple of tablespoons of water
– A splash of vegetable oil
Instructions
1. Heat a splash of vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Sear the pork chops for 2–3 minutes per side until golden brown, which locks in juices for a more flavorful result.
3. Transfer the seared pork chops to the crock pot, arranging them in a single layer.
4. In a medium bowl, combine the entire can of pineapple chunks with juice, half cup of teriyaki sauce, quarter cup of brown sugar, and 2 minced garlic cloves, stirring until the sugar dissolves.
5. Pour the pineapple-teriyaki mixture evenly over the pork chops in the crock pot.
6. Cover and cook on low heat for 6 hours, until the pork is fork-tender and easily shreds.
7. Carefully remove the pork chops from the crock pot and place them on a serving platter, tenting loosely with foil to keep warm.
8. In a small bowl, whisk together a tablespoon of cornstarch and a couple of tablespoons of water until smooth to create a slurry for thickening.
9. Pour the cooking liquid from the crock pot into a saucepan, bring to a simmer over medium heat, and stir in the cornstarch slurry, cooking for 3–5 minutes until the sauce thickens to a glossy consistency, stirring constantly to prevent lumps.
10. Spoon the thickened sauce over the pork chops just before serving.
Relying on the slow cooker does all the work, yielding pork that falls apart with a gentle nudge, bathed in a sticky-sweet sauce with tropical hints. Serve it over a bed of fluffy rice to soak up every drop, or shred the meat for tacos topped with fresh cilantro—a versatile dish that feels like a cozy hug on any weary day.
Mushroom and Onion Smothered Pork Chops
Wandering through the kitchen on a quiet afternoon, I found myself craving something deeply comforting, the kind of dish that fills the house with a savory, earthy aroma and promises a meal that feels like a warm embrace. It’s a simple, slow-cooked classic that transforms humble ingredients into something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A good pinch of kosher salt and freshly ground black pepper
– 2 tablespoons of olive oil
– 1 large yellow onion, thinly sliced into half-moons
– 8 ounces of cremini mushrooms, sliced
– 2 cloves of garlic, minced
– 1 cup of low-sodium beef broth
– A splash of Worcestershire sauce
– A couple of sprigs of fresh thyme
– 1 tablespoon of all-purpose flour
– 2 tablespoons of unsalted butter
Instructions
1. Pat the pork chops completely dry with paper towels, then season both sides generously with the kosher salt and black pepper.
2. Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Carefully add the pork chops to the hot oil and sear until deeply browned, about 4-5 minutes per side. Transfer them to a plate. (Tip: Don’t crowd the pan; sear in batches if needed for the best crust.)
4. Reduce the heat to medium and add the sliced onion to the same skillet. Cook, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.
5. Add the sliced mushrooms and cook until they release their liquid and brown, about 6-8 minutes.
6. Stir in the minced garlic and cook until fragrant, about 30 seconds.
7. Sprinkle the all-purpose flour over the mushroom and onion mixture and cook, stirring constantly, for 1 full minute to remove the raw flour taste.
8. Slowly pour in the beef broth while scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Add the Worcestershire sauce and the fresh thyme sprigs, then bring the mixture to a gentle simmer.
10. Nestle the seared pork chops back into the skillet, along with any accumulated juices from the plate. (Tip: The bone-in chops will add more flavor to the sauce as they cook.)
11. Reduce the heat to low, cover the skillet, and let it simmer gently until the pork chops are tender and cooked through, about 25-30 minutes. (Tip: Check for doneness by inserting an instant-read thermometer into the thickest part of a chop; it should read 145°F.)
12. Remove the skillet from the heat, discard the thyme sprigs, and swirl in the unsalted butter until the sauce is glossy and slightly thickened.
Unbelievably tender, the pork simply falls away from the bone into a rich, velvety gravy studded with sweet onions and earthy mushrooms. Serve it spooned over a heap of creamy mashed potatoes or buttery egg noodles to soak up every last drop of that deeply flavored sauce.
Maple Dijon Slow Cooker Pork Chops
Dipping into the quiet rhythm of a slow-cooked afternoon, I find myself drawn to the gentle hum of the crockpot, where pork chops are bathing in a sweet and savory embrace. It’s the kind of meal that feels like a warm exhale, transforming simple ingredients into something deeply comforting with minimal effort. This recipe is a tender invitation to slow down and savor the process.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– A couple of thick-cut boneless pork chops, about 1.5 pounds total
– A generous 1/4 cup of pure maple syrup
– A couple of tablespoons of Dijon mustard
– A splash of apple cider vinegar, about 1 tablespoon
– A couple of cloves of garlic, minced
– A pinch of dried thyme
– A pinch of salt and freshly ground black pepper
– A tablespoon of olive oil
– A cup of low-sodium chicken broth
Instructions
1. Pat the pork chops completely dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with the salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet and sear for 3-4 minutes per side until a golden-brown crust forms.
5. Transfer the seared pork chops to the bowl of your slow cooker.
6. In a small mixing bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme until smooth.
7. Pour the maple-Dijon mixture evenly over the pork chops in the slow cooker.
8. Add the cup of chicken broth to the slow cooker, pouring it around the sides to avoid washing the sauce off the chops.
9. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature and moisture level.
10. After 4 hours, check that the pork chops are fork-tender and reach an internal temperature of 145°F using a meat thermometer. Tip: Insert the thermometer into the thickest part of a chop for an accurate reading.
11. Carefully transfer the cooked pork chops to a serving platter and cover loosely with foil to rest for 5 minutes.
12. While the pork rests, pour the cooking liquid from the slow cooker into the skillet used for searing.
13. Bring the liquid to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until it reduces by about half and thickens slightly into a glossy sauce. Tip: This reduction step intensifies the flavors and creates a richer, more cohesive sauce to drizzle over the chops.
14. Spoon the reduced maple-Dijon sauce over the rested pork chops before serving.
Lingering over the plate, you’ll find the pork impossibly tender, falling apart at the gentle nudge of a fork, while the sauce offers a beautiful balance of sweet maple and tangy mustard with a subtle garlic warmth. Serve these chops over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop of that glossy sauce, turning a simple dinner into a quietly celebratory meal.
Southern-Style Crock Pot Pork Chops with Gravy
Often, on these quiet afternoons when the light slants just so through the kitchen window, I find myself drawn to the slow, steady rhythms of the crock pot. It’s a gentle kind of cooking, one that fills the house with a warmth that feels like a long, slow exhale. Today, that warmth comes from pork chops simmering in a rich, savory gravy, a simple comfort that feels like home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of thick-cut bone-in pork chops, about 1.5 pounds total
– A good sprinkle of kosher salt and freshly ground black pepper
– A tablespoon or so of olive oil
– One medium yellow onion, thinly sliced into half-moons
– Two cloves of garlic, minced
– A cup of low-sodium chicken broth
– A quarter cup of all-purpose flour
– A splash of heavy cream, about two tablespoons
– A teaspoon of dried thyme
Instructions
1. Pat the pork chops completely dry with paper towels—this helps them sear beautifully instead of steaming.
2. Generously season both sides of the chops with kosher salt and freshly ground black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet and sear for 3-4 minutes per side, until a deep golden-brown crust forms.
5. Transfer the seared chops to the bowl of your slow cooker.
6. In the same skillet, add the thinly sliced onion and cook over medium heat for 5-7 minutes, stirring occasionally, until softened and translucent.
7. Add the minced garlic to the skillet and cook for just 1 more minute, until fragrant.
8. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste—this is your gravy base.
9. Slowly whisk in the cup of low-sodium chicken broth until the mixture is smooth and begins to thicken, about 3-4 minutes.
10. Stir in the dried thyme and the splash of heavy cream, then remove the skillet from the heat.
11. Pour this onion and gravy mixture evenly over the pork chops in the slow cooker.
12. Cover and cook on the LOW setting for 6 hours, until the pork is fork-tender and easily pulls away from the bone. Avoid lifting the lid during cooking to maintain a steady temperature.
13. Once cooked, carefully transfer the pork chops to a serving platter.
14. For a smoother gravy, use an immersion blender directly in the slow cooker to puree the onions and thicken the sauce, or simply leave it as is for a more rustic texture.
Now, the pork will be impossibly tender, falling apart at the gentlest nudge of a fork, while the gravy is rich and velvety with the sweet depth of slow-cooked onions. Nestle a chop over a mound of creamy mashed potatoes or buttery egg noodles, letting that gravy pool around everything, and maybe add a simple side of steamed green beans for a bright, fresh contrast.
Garlic Butter Crock Pot Pork Chops
Just now, as the afternoon light slants through the kitchen window, I find myself thinking about the quiet comfort of a meal that practically cooks itself. There’s something deeply reassuring about letting a few simple ingredients mingle in the crock pot, their flavors deepening into something rich and tender while the day goes on elsewhere.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– A couple of thick-cut bone-in pork chops, about 1 inch thick each
– A good knob of butter, about 4 tablespoons
– A whole head of garlic, cloves peeled and minced
– A generous splash of chicken broth, about 1/2 cup
– A small handful of fresh thyme sprigs
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat the pork chops completely dry with paper towels—this helps them sear properly and prevents steaming.
2. Season both sides of each pork chop evenly with the salt and black pepper.
3. Heat a large skillet over medium-high heat for about 2 minutes until it’s hot.
4. Add 1 tablespoon of the butter to the skillet and let it melt and foam slightly.
5. Place the pork chops in the skillet and sear for 3 minutes per side until a golden-brown crust forms.
6. Transfer the seared pork chops to the bowl of your crock pot.
7. Reduce the skillet heat to medium and add the remaining 3 tablespoons of butter.
8. Once melted, add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the skillet bottom.
10. Pour this garlic-butter sauce over the pork chops in the crock pot.
11. Tuck the fresh thyme sprigs around the pork chops.
12. Cover the crock pot with its lid and cook on the LOW setting for 4 hours.
13. After 4 hours, carefully remove the pork chops to a serving platter using tongs.
14. For a thicker sauce, let the liquid in the crock pot settle for 5 minutes, then skim off any excess fat from the surface with a spoon.
15. Spoon the remaining garlic-butter sauce over the pork chops.
What emerges is incredibly tender, the meat falling away from the bone with just a gentle nudge of a fork. The garlic mellows into a sweet, nutty depth, and the butter creates a silky sauce that begs to be sopped up with crusty bread or spooned over a pile of creamy mashed potatoes for the ultimate cozy meal.
Balsamic Glazed Slow Cooker Pork Chops
Zigzagging through the afternoon light, I find myself craving something that feels like a warm embrace—a dish that simmers quietly while the world moves outside my window. These pork chops, glazed with balsamic’s gentle tang, are just that kind of comfort, transforming simple ingredients into a meal that feels like a slow, deep breath.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A generous drizzle of olive oil, maybe 2 tablespoons
– A couple of cloves of garlic, minced
– A splash of balsamic vinegar, around 1/4 cup
– A good glug of honey, about 2 tablespoons
– A pinch of dried rosemary, or a fresh sprig if you have it
– Salt and freshly ground black pepper, just enough to season
Instructions
1. Pat the pork chops dry with paper towels to help them brown nicely later.
2. Season both sides of the pork chops evenly with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 3-4 minutes per side until they develop a golden-brown crust.
5. Transfer the seared pork chops to the slow cooker, arranging them in a single layer.
6. In a small bowl, whisk together the minced garlic, balsamic vinegar, honey, and dried rosemary until smooth.
7. Pour the balsamic mixture over the pork chops in the slow cooker, coating them evenly.
8. Cover the slow cooker and cook on low heat for 4 hours, until the pork is tender and easily pulls apart with a fork.
9. Carefully remove the pork chops from the slow cooker and set them aside on a plate to rest.
10. Pour the remaining juices from the slow cooker into a saucepan and simmer over medium heat for 5-7 minutes until thickened into a glaze.
11. Brush the reduced glaze over the pork chops just before serving.
The pork emerges fork-tender, with a sticky-sweet glaze that caramelizes into a deep, rich flavor. Serve it over creamy mashed potatoes or a bed of wilted greens to soak up every last drop of that savory sauce.
Ranch-Seasoned Crock Pot Pork Chops
Kind of like those quiet afternoons when the kitchen feels like a sanctuary, this recipe unfolds slowly in the crock pot, filling the house with a warm, herby aroma that promises comfort without any fuss. It’s a simple, hands-off way to turn a few humble ingredients into a tender, flavorful meal that feels like a gentle hug at the end of the day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 4 boneless pork chops, about 1-inch thick
– A good sprinkle (about 1 packet or 2 tbsp) of ranch seasoning mix
– A couple of cups of low-sodium chicken broth
– A splash (about 2 tbsp) of olive oil
– A small yellow onion, thinly sliced
– 3 cloves of garlic, minced
– A handful of fresh parsley, chopped (for garnish)
Instructions
1. Pat the 4 boneless pork chops completely dry with paper towels—this helps them brown nicely later.
2. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chops for 3-4 minutes per side until they develop a golden-brown crust; don’t overcrowd the pan—work in batches if needed.
4. Transfer the seared pork chops to the bottom of a 6-quart crock pot.
5. In the same skillet, add the thinly sliced small yellow onion and cook over medium heat for 5 minutes until softened.
6. Add the 3 minced cloves of garlic to the skillet and cook for 1 more minute until fragrant.
7. Pour a couple of cups of low-sodium chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom.
8. Pour the onion-garlic-broth mixture over the pork chops in the crock pot.
9. Sprinkle a good sprinkle of ranch seasoning mix evenly over the pork chops and broth.
10. Cover the crock pot and cook on LOW heat for 6 hours; avoid lifting the lid during cooking to maintain steady temperature.
11. After 6 hours, check that the pork chops are fork-tender and easily shred with a fork.
12. Use a slotted spoon to transfer the pork chops to a serving platter, then spoon some of the cooking liquid over the top.
13. Garnish with a handful of chopped fresh parsley just before serving.
Once the pork chops are done, they’ll be so tender they practically fall apart at the touch of a fork, infused with the creamy, herby notes of ranch that meld beautifully with the savory broth. Serve them over a bed of fluffy mashed potatoes to soak up every drop of that flavorful sauce, or shred the meat for tacos topped with a crisp cabbage slaw for a fun twist.
Spicy Sriracha Honey Pork Chops
Zigzagging through my thoughts today, I found myself craving something that balances fiery warmth with gentle sweetness—a dish that feels both comforting and exciting. These pork chops, with their sriracha-kissed glaze and honeyed whispers, have become my quiet kitchen companion on afternoons when the light slants just so through the window.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A generous 1/4 cup of honey
– 2 tablespoons of sriracha
– 2 cloves of garlic, minced
– A splash of soy sauce (about 1 tablespoon)
– A couple of tablespoons of olive oil
– Salt and pepper, just a pinch each
Instructions
1. Pat the pork chops dry with paper towels to help them sear nicely, then season both sides evenly with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers—this should take about 2 minutes.
3. Place the pork chops in the skillet and cook for 5 minutes on the first side until a golden-brown crust forms.
4. Flip the pork chops and cook for another 5 minutes on the second side, then transfer them to a plate to rest.
5. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 1 minute until fragrant but not browned.
6. Stir in 1/4 cup of honey, 2 tablespoons of sriracha, and 1 tablespoon of soy sauce, whisking continuously for 2 minutes until the sauce thickens slightly and bubbles gently.
7. Return the pork chops to the skillet, spooning the sauce over them, and cook for 2 more minutes to glaze them evenly, flipping once halfway through.
8. Remove from heat and let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.
For the texture, these chops emerge tender with a sticky, caramelized glaze that clings to every bite. Flavor-wise, they dance between the slow heat of sriracha and the mellow sweetness of honey, making them perfect alongside a simple rice pilaf or sliced over a crisp salad for a light twist.
Tomato Basil Slow Cooker Pork Chops
Falling into the rhythm of a quiet afternoon, I find myself drawn to the slow cooker’s gentle hum—a promise of something warm and comforting waiting at day’s end. This dish, with its tender pork and aromatic tomato-basil embrace, feels like a quiet gift to the weary soul, simmering patiently while life unfolds elsewhere.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A generous glug of olive oil, about 2 tablespoons
– A large yellow onion, thinly sliced
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A couple of tablespoons of tomato paste
– A splash of balsamic vinegar, about 1 tablespoon
– A teaspoon of dried oregano
– A handful of fresh basil leaves, plus more for garnish
– Salt and freshly ground black pepper
Instructions
1. Season the pork chops generously on both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chops for 3–4 minutes per side until golden brown—this locks in juices for a more flavorful result.
4. Transfer the seared pork chops to the slow cooker.
5. In the same skillet, add the sliced onion and cook for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Add the tomato paste to the skillet and cook for 2 minutes to deepen its flavor.
8. Pour in the crushed tomatoes, balsamic vinegar, and dried oregano, stirring to combine.
9. Bring the sauce to a gentle simmer, then pour it over the pork chops in the slow cooker.
10. Tuck the fresh basil leaves around the pork chops.
11. Cover and cook on low for 6 hours, until the pork is fork-tender and easily pulls apart—avoid lifting the lid during cooking to maintain steady heat.
12. Once done, use a spoon to skim off any excess fat from the surface for a cleaner sauce.
13. Serve the pork chops topped with the tomato-basil sauce and garnish with additional fresh basil.
Oh, the pork emerges so tender it nearly melts, infused with the sweet acidity of tomatoes and the bright, herbal notes of basil. The sauce thickens into a rich, velvety blanket that pairs beautifully over creamy polenta or a bed of buttery mashed potatoes, making it a cozy centerpiece for a simple weeknight dinner.
Crock Pot Pork Chops with Cream of Mushroom Soup
Evenings like this, when the light fades early and the kitchen window steams, I find myself reaching for the slow cooker—that quiet companion that turns simple ingredients into something comforting. There’s something deeply reassuring about letting pork chops simmer gently with cream of mushroom soup, the aroma slowly filling the house as the afternoon drifts by.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A 10.5-ounce can of cream of mushroom soup
– A splash of chicken broth, about ½ cup
– A couple of cloves of garlic, minced
– A sprinkle of dried thyme, about 1 teaspoon
– A pinch of salt and black pepper
– A tablespoon of olive oil
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels—this helps them brown nicely.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chops for 3–4 minutes per side until they develop a golden-brown crust; don’t overcrowd the pan—work in batches if needed.
4. Transfer the seared pork chops to the slow cooker, arranging them in a single layer.
5. In a small bowl, whisk together the 10.5-ounce can of cream of mushroom soup, ½ cup of chicken broth, minced garlic cloves, 1 teaspoon of dried thyme, a pinch of salt, and a pinch of black pepper until smooth.
6. Pour the soup mixture evenly over the pork chops in the slow cooker, ensuring they’re fully coated.
7. Cover and cook on low heat for 6 hours, until the pork chops are fork-tender and easily pull apart—avoid opening the lid during cooking to maintain steady temperature.
8. Carefully remove the pork chops from the slow cooker and let them rest on a plate for 5 minutes before serving to allow the juices to redistribute.
9. If desired, skim any excess fat from the sauce in the slow cooker and serve it alongside the pork chops.
Draped in that velvety mushroom sauce, the pork chops become meltingly tender, with the thyme and garlic weaving a subtle, savory note through each bite. Try spooning it over a bed of fluffy mashed potatoes or buttery egg noodles to soak up every last drop of the rich gravy—it’s the kind of meal that feels like a warm hug on a chilly evening.
Brown Sugar Garlic Slow Cooker Pork Chops
Now, as the afternoon light slants through the kitchen window, I find myself thinking about those quiet, comforting meals that seem to make the whole house sigh with contentment. It’s the kind of dish that asks for little more than a bit of patience and rewards you with something deeply savory and sweet, perfect for a day that needs a gentle ending.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Four bone-in pork chops, about an inch thick
– A good glug of olive oil, about two tablespoons
– A whole head of garlic, cloves peeled and roughly chopped
– A generous half cup of packed brown sugar
– A third cup of soy sauce
– A quarter cup of apple cider vinegar
– A couple of tablespoons of Dijon mustard
– A cup of chicken broth
– A couple of sprigs of fresh thyme
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat the four pork chops completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Heat a large skillet over medium-high heat and add the two tablespoons of olive oil until it shimmers.
3. Sear the pork chops for 3–4 minutes per side until they develop a golden-brown crust, then transfer them to your slow cooker.
4. In the same skillet, reduce the heat to medium and add the chopped garlic, sautéing for about 1 minute until fragrant to take the raw edge off.
5. Stir in the half cup of brown sugar, third cup of soy sauce, quarter cup of apple cider vinegar, and two tablespoons of Dijon mustard, scraping up any browned bits from the pan for extra flavor.
6. Pour in the one cup of chicken broth and add the thyme sprigs, bringing the mixture to a gentle simmer for 2 minutes.
7. Carefully pour this sauce over the pork chops in the slow cooker, ensuring they’re mostly submerged.
8. Cover and cook on LOW for 4 hours, until the pork is tender enough to pull apart easily with a fork—avoid opening the lid during cooking to maintain steady heat.
9. Once done, use tongs to transfer the pork chops to a serving platter, then skim any excess fat from the sauce if desired.
10. If you prefer a thicker sauce, simmer it in a saucepan over medium heat for 5–10 minutes until it coats the back of a spoon.
Here, the pork shreds effortlessly into juicy, caramelized strands, infused with that deep molasses sweetness and pungent garlic that mellows into something almost buttery. I love serving it over a heap of creamy mashed potatoes or fluffy rice to soak up every drop of that glossy sauce, maybe with a simple green salad on the side for a bright contrast.
Lemon Pepper Crock Pot Pork Chops
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the slow, gentle rhythm of the crock pot. It’s a comforting ritual, one that fills the house with warmth and the promise of a tender, flavorful meal with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A generous drizzle of olive oil, about 2 tablespoons
– A couple of lemons, for their zest and juice
– A few good shakes of lemon pepper seasoning, roughly 1 tablespoon
– A splash of chicken broth, about 1/2 cup
– A couple of cloves of garlic, minced
– A pinch of salt
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels—this helps them sear nicely and develop flavor.
2. Heat a generous drizzle of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chops for 2-3 minutes per side until they develop a golden-brown crust; don’t overcrowd the pan, working in batches if needed for even browning.
4. Transfer the seared pork chops to the crock pot, arranging them in a single layer.
5. Zest one of the lemons directly over the pork chops, then juice both lemons to yield about 1/4 cup of fresh juice.
6. In a small bowl, whisk together the lemon juice, a few good shakes of lemon pepper seasoning, a splash of chicken broth, a couple of cloves of minced garlic, and a pinch of salt.
7. Pour this mixture evenly over the pork chops in the crock pot, ensuring they’re well-coated.
8. Cover the crock pot and cook on low heat for 6 hours, until the pork chops are fork-tender and easily pull apart—avoid lifting the lid during cooking to maintain steady temperature.
9. Once done, carefully remove the pork chops from the crock pot and let them rest for 5 minutes before serving to allow the juices to redistribute.
Coming together in the slow cooker, these pork chops transform into something wonderfully tender, almost falling off the bone with a bright, zesty kick from the lemon pepper. The garlic and broth create a simple, savory sauce that’s perfect for drizzling over mashed potatoes or a bed of fluffy rice, making for a cozy, effortless dinner that feels like a warm hug.
Smoky Paprika Slow Cooker Pork Chops
Falling into the rhythm of a slow afternoon, I find myself drawn to the kitchen, where the promise of something warm and comforting awaits—a dish that practically cooks itself while I tend to other things, filling the house with an aroma that feels like a gentle embrace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A couple of tablespoons of olive oil
– A generous sprinkle of smoked paprika, maybe 2 teaspoons
– A teaspoon of garlic powder
– A teaspoon of onion powder
– A splash of apple cider vinegar, about 2 tablespoons
– A cup of chicken broth
– A tablespoon of brown sugar
– A pinch of salt and black pepper
Instructions
1. Pat the pork chops dry with paper towels to help them brown better later.
2. Season both sides of the pork chops evenly with smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 3-4 minutes per side until they develop a golden-brown crust, working in batches if needed to avoid crowding the pan.
5. Transfer the seared pork chops to a slow cooker, arranging them in a single layer.
6. In a small bowl, whisk together chicken broth, apple cider vinegar, and brown sugar until the sugar dissolves.
7. Pour the broth mixture over the pork chops in the slow cooker, ensuring they’re mostly submerged.
8. Cover the slow cooker and cook on low heat for 6 hours, until the pork is tender and easily pulls apart with a fork.
9. Tip: For extra flavor, deglaze the skillet with a splash of the broth mixture after searing to scrape up any browned bits, then add it to the slow cooker.
10. Tip: Check the pork at the 5-hour mark—if it seems dry, add a little more broth to keep it moist.
11. Tip: Let the pork rest in the slow cooker for 10 minutes after cooking to allow the juices to redistribute before serving.
12. Serve the pork chops hot, spooning the cooking liquid over the top as a simple sauce.
Zesty and tender, the pork melts away with each bite, infused with a deep, smoky warmth from the paprika that lingers pleasantly. I love shredding it slightly and piling it onto soft rolls for sandwiches, or serving it alongside creamy mashed potatoes to soak up every last drop of that rich, savory sauce.
Rosemary and Thyme Infused Pork Chops
Perhaps there’s something quietly grounding about the scent of rosemary and thyme filling the kitchen, a small ritual that slows the evening down. These pork chops, infused with those earthy herbs, feel like a gentle nod to simpler, heartier meals—the kind that warm you from the inside out.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- a couple of fresh rosemary sprigs
- a handful of fresh thyme sprigs
- 3 tablespoons of olive oil
- 2 cloves of garlic, minced
- a splash of apple cider vinegar
- 1 cup of low-sodium chicken broth
- 2 tablespoons of unsalted butter
- a pinch of kosher salt
- a few cracks of black pepper
Instructions
- Pat the 4 bone-in pork chops completely dry with paper towels.
- Season both sides of each pork chop evenly with a pinch of kosher salt and a few cracks of black pepper.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Carefully place the pork chops in the hot skillet—they should sizzle immediately.
- Sear the pork chops without moving them for 4–5 minutes, until a deep golden-brown crust forms on the bottom.
- Flip each pork chop using tongs and sear the other side for another 4–5 minutes.
- Transfer the seared pork chops to a clean plate and reduce the skillet heat to medium.
- Add the 2 minced garlic cloves to the skillet and cook for about 30 seconds, just until fragrant.
- Pour in a splash of apple cider vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon.
- Add 1 cup of low-sodium chicken broth, the handful of fresh thyme sprigs, and the couple of fresh rosemary sprigs to the skillet.
- Return the pork chops to the skillet, nestling them into the herb-infused broth.
- Simmer everything together, uncovered, for 8–10 minutes, until the pork chops reach an internal temperature of 145°F when checked with an instant-read thermometer.
- Remove the skillet from the heat and transfer the pork chops to a serving platter.
- Whisk 2 tablespoons of unsalted butter into the skillet sauce until melted and slightly thickened.
- Pour the warm, herb-infused pan sauce over the pork chops on the platter.
Delightfully, the chops emerge tender and juicy, with the rosemary and thyme weaving a subtle, aromatic flavor into every bite. The pan sauce, rich from the fond and butter, clings to the meat, adding a glossy, savory finish. For a cozy twist, serve them over a bed of creamy polenta or alongside roasted root vegetables to soak up every last drop.
Sweet and Tangy Crock Pot Pork Chops with Apples
Dusk settles outside my kitchen window, and I find myself craving the kind of meal that feels like a quiet, warm hug—the sort that fills the house with a sweet, savory aroma while asking very little in return. It’s the perfect moment to let the slow cooker do its gentle work, transforming simple pork chops and apples into something tender and deeply comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 large apples, cored and sliced into half-moons (I like a mix of Granny Smith and Honeycrisp)
– 1 medium yellow onion, thinly sliced
– 2 cloves of garlic, minced
– A generous 1/2 cup of apple cider
– A good glug of apple cider vinegar, about 2 tablespoons
– 2 tablespoons of brown sugar
– 1 tablespoon of Dijon mustard
– A couple of sprigs of fresh thyme
– A big pinch of salt and a few cracks of black pepper
– A tablespoon of olive oil
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels—this helps them get a nice sear.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season both sides of the pork chops generously with a big pinch of salt and a few cracks of black pepper.
4. Sear the chops in the hot skillet for 3-4 minutes per side, until they develop a deep golden-brown crust. Transfer them to your slow cooker.
5. In the same skillet, add the thinly sliced onion and cook for 4-5 minutes over medium heat until softened and just starting to turn translucent.
6. Add the 2 minced garlic cloves and cook for 1 more minute, stirring constantly until fragrant.
7. Pour in the 1/2 cup of apple cider and the 2 tablespoons of apple cider vinegar to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
8. Stir in the 2 tablespoons of brown sugar and 1 tablespoon of Dijon mustard until the sugar dissolves and the mixture is smooth.
9. Arrange the sliced apples from the 2 large apples around and over the pork chops in the slow cooker.
10. Pour the warm onion and cider mixture from the skillet evenly over everything in the slow cooker.
11. Tuck the couple of sprigs of fresh thyme among the chops and apples.
12. Cover and cook on LOW for 6 hours, until the pork is fork-tender and pulls away from the bone easily.
13. Carefully remove the pork chops and apples to a serving platter using a slotted spoon or tongs.
14. For a thicker sauce, pour the remaining liquid from the slow cooker into a small saucepan and simmer over medium heat for 8-10 minutes until reduced by about half.
15. Spoon the reduced sauce over the pork chops and apples before serving.
Finally, the slow magic yields pork so tender it nearly falls apart at the touch of a fork, with the apples softening into a sweet-tangy compote that melts into the rich, savory sauce. I love serving this over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop, making a simple weeknight dinner feel like a quiet celebration.
Summary
Ready to simplify dinner? These 20 savory crock pot pork chop recipes are perfect for busy weeknights—delicious, hands-off meals that practically cook themselves. We hope you find a new family favorite! Give one a try, then let us know which recipe you loved most in the comments below. Don’t forget to share this roundup on Pinterest to help other busy cooks discover these easy ideas.
