Crock Pot Pork Chops That Turn Tender and Juicy Every Time

There are some dinners that make you feel like you worked much harder than you actually did.

These Crock Pot Pork Chops are one of those dinners.

I put everything into the slow cooker, get on with the rest of my day, and a few hours later the kitchen smells like I have been cooking all afternoon. That's my kind of dinner.

The first time I made these, I was honestly expecting the pork chops to be a little dry. Pork chops have that reputation, don't they? You blink for five minutes and suddenly they have the texture of a shoe sole. 😂

Thankfully, that didn't happen here.

Cooking them slowly with a simple seasoned sauce keeps the pork tender and juicy, while the cooking juices turn into a lovely gravy that is just begging for mashed potatoes.

And if you are the kind of person who likes crock pot pork chops and potatoes, you can easily turn this into a complete one-pot dinner.

Why You'll Love These Crock Pot Pork Chops

This recipe is especially handy on busy days.

There is no standing over the stove for half an hour, no complicated sauce and no long list of ingredients.

The slow cooker does most of the work.

What I really like is that the finished pork chops are tender enough to cut easily with a fork, and the gravy has plenty of savoury flavour without tasting overly heavy.

It is simple comfort food-the kind of dinner I would happily make on a cold evening when I want something warm and filling without making a huge mess in the kitchen.

Ingredients You'll Need

• 4 bone-in or boneless pork chops
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 can cream of mushroom soup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• Salt, to taste
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Fresh parsley, for serving

Optional for Crock Pot Pork Chops and Potatoes

If you want to make this a full dinner, add:

• 1½ pounds baby potatoes

• 2 carrots, cut into chunks

The potatoes soak up some of that savoury cooking liquid, which is probably my favourite part.

How to Make Crock Pot Pork Chops

1. Season the Pork Chops

Pat the pork chops dry with a paper towel first.

Season both sides with salt, black pepper, paprika, garlic powder and onion powder.

Don't be shy with the seasoning. Some of it will mix into the sauce as the pork cooks.

2. Give Them a Quick Sear

This step is optional, but I highly recommend it.

Heat the olive oil in a large skillet over medium-high heat and sear the pork chops for about 2 minutes on each side.

You aren't trying to cook them through.

We're just giving them a little colour before they go into the slow cooker.

I used to skip this step when I was in a hurry, and while the pork was still good, I noticed that the seared version had a much nicer savoury flavour.

So if you have an extra five minutes, use them here.

3. Prepare the Slow Cooker

Place the sliced onion and minced garlic in the bottom of your crock pot.

If you're adding potatoes and carrots, arrange them around the onions.

Place the pork chops on top.

4. Make the Simple Sauce

In a bowl, whisk together the chicken broth, cream of mushroom soup and Worcestershire sauce.

Pour the mixture over the pork chops.

That's pretty much it.

No fancy cooking tricks hiding in the background.

5. Let the Slow Cooker Do Its Thing

Cover the slow cooker and cook on:

LOW: 5-6 hours

HIGH: 2½-3½ hours

Cooking time can vary depending on the thickness of your pork chops and your slow cooker.

Try not to keep lifting the lid every half hour to "just check."

I know the temptation.

But every time you open the lid, you let heat escape, and your dinner has to wait a little longer.

So put the lid on and walk away. 😄

6. Check the Pork

When the pork chops are tender, carefully remove them from the slow cooker.

For food safety, pork should reach an internal temperature of at least 145°F (63°C), followed by a 3-minute rest.

Thicker chops may need additional cooking time.

7. Make the Gravy

If you want a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water.

Stir this mixture into the cooking liquid.

You can transfer the liquid to a saucepan and simmer it for a few minutes, or use the slow cooker on its high setting until the sauce thickens.

Taste it before serving and adjust the salt or pepper if needed.

My Favourite Way to Serve Them

I like serving these pork chops with creamy mashed potatoes and something green on the side.

Steamed green beans work beautifully.

And if you've cooked potatoes right in the slow cooker, you can simply spoon everything onto a plate and pour some of that gravy over the top.

Don't forget some crusty bread, either.

There is always extra gravy.

And wasting good gravy is simply not acceptable in my kitchen. 😂

Want Fall Apart Slow Cooker Pork Chops?

If your goal is those really tender, almost fall apart slow cooker pork chops, choose thicker pork chops and cook them gently on LOW rather than rushing them on HIGH.

Keep in mind that pork chops don't all behave the same way.

Very lean chops can become dry if cooked for too long, while thicker, well-marbled chops generally handle slow cooking better.

For the best texture, don't simply cook them until they have been sitting in the slow cooker for an extremely long time. Check them as they approach the expected cooking time.

Tender does not mean "forgotten in the crock pot since Tuesday." 😄

Can I Add Potatoes?

Absolutely.

For crock pot pork chops and potatoes, baby potatoes are particularly convenient because they can go straight into the slow cooker after a quick wash.

If your potatoes are large, cut them into smaller chunks so they cook evenly.

I usually put them underneath or around the pork chops so they get plenty of the cooking juices.

By the end, they become soft and savoury and make the meal feel much more complete.

Can I Make 3 Ingredient Crock Pot Pork Chops?

Yes, if you're looking for a very simple version.

A basic shortcut is to use:

• Pork chops
• Cream of mushroom soup
• Seasoning

Mix the soup with a little broth or water, season the pork, put everything into the slow cooker and cook until tender.

It won't have quite as much flavour as the fuller version above, but it is incredibly convenient for a busy weekday.

Sometimes you don't need a complicated dinner.

Sometimes you just need dinner.

What If My Pork Chops Are Dry?

If your pork chops turn out dry, the first thing I would check is the cooking time.

Lean pork chops can dry out if they are cooked for too long.

Also, don't use extremely thin chops if you want a long slow-cooking recipe.

Thicker chops are generally a better choice here.

And don't throw away the cooking liquid.

Spoon that gravy over the pork before serving. It makes a huge difference.

Can I Use Boneless Pork Chops?

Yes.

Boneless pork chops work well, but keep an eye on them because they can cook a little faster depending on their thickness.

Bone-in chops tend to stay a little more forgiving during slow cooking and add extra flavour to the dish.

Either one can work.

A Few Things I Learned Making This

Don't skip seasoning.
Slow cooking develops flavour, but the pork still needs enough seasoning at the beginning.

Searing is worth the few extra minutes.
It gives the chops better colour and a deeper savoury flavour.

Don't add too much liquid.
The pork and vegetables release some moisture as they cook, so the slow cooker doesn't need to be filled with broth.

Keep the lid closed.
The slow cooker works best when you leave it alone.

Taste the gravy at the end.
A little extra salt or black pepper can make the finished dish taste completely different.

Storage and Reheating

Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 3–4 days.

When reheating, add a little gravy or broth so the pork doesn't dry out.

Warm it gently rather than blasting it at high heat.

You can also freeze the cooked pork with some of the gravy in a freezer-safe container. Thaw it in the refrigerator before reheating.

My Final Opinion

What I like most about these Crock Pot Pork Chops is that they don't try too hard.

The ingredients are simple, the preparation is easy and the slow cooker takes care of most of the cooking.

It's the kind of meal I make when I want something comforting but don't want to spend my whole evening in the kitchen.

And when that gravy runs into the mashed potatoes?

That's the part where I stop pretending I'm going to eat "just one serving." 😂

If you have pork chops sitting in the refrigerator wondering what their future looks like, give them a slow cooker day.

They'll thank you for it.

Read More 👆