Crock Pot Pork Chops are such an easy and delicious dinner. This low-carb dinner has only 10 minutes of hands-on time and your slow cooker does the rest!
One type of recipe that readers can never seem to get enough of is slow cooker dinners. And I absolutely get it. They make life so much easier when you are dealing with a busy family schedule.
As my own family settles into our fall schedule I’m a little overwhelmed with how many practices, games, meets, and meetings there are. And we haven’t even started tackling homework yet!
If you are in a similar boat, you will love the simplicity of these Crock Pot Pork Chops and Gravy. They require very little hands-on time and in the end, you have perfectly tender pork chops – a delicious low-carb dinner with a rich flavorful gravy.
We loved the pork chops.
How to Cook Pork Chops in the Crock Pot
This is a brief overview to show you how easy this recipe is. For the full recipe with all of the instructions and measurements, please see the recipe card at the bottom of the post.
Sear the Pork Chops
In a heavy bottomed skillet with preheated with oil, brown the pork chops. This will help deepen the flavor in the final dish and only adds five minutes.
Put it Together in the Slow Cooker
Mix together the beef stock, seasonings, and diced onion. Then add the pork chops, and finally pour the mushrooms on top. Cook on low for 1 to 2 hours. I highly recommend using an instant-read thermometer that can be left in one of the chops so you can take them out of the slow cooker when they reach 135 degrees Fahrenheit.
Finish off the Gravy
Mix 2 tablespoons of hot water with 2 tablespoons of corn starch to make a slurry. Stir it into the liquid in the slow cooker and turn the slow cooker on high, cooking it for five minutes. Serve the gravy with the cooked pork chops.
Tips and Tricks
- Buy thick pork chops. A key to this recipe is getting pork chops that are thick enough that they won’t overcook and dry out in your slow cooker. I recommend buying boneless pork chops that are at least 1 inch thick. This recipe hasn’t been tested with bone-in pork chops, so I recommend sticking with boneless.
- Brown the meat. Though you don’t have to brown the meat first, I highly recommend it. It will add a richer flavor to the final dish and only adds five minutes.
- Use an instant read thermometer. Over cooked pork chops can be really dry and tough. Though this is the timing that works perfectly with 1 inch pork chops in my slow cooker, your best bet for tender results is to use an instant read thermometer so the meat can be pulled out at the right temperature. This instant read thermometer can be left in the meat while it cooks.
- Use a slurry for the gravy. Adding a slurry to a slow cooker recipe is a great way to quickly thicken the sauce. To make a slurry, simply mix together some cornstarch and warm water (not boiling). Mix it together until it is smooth. Stir it into the liquid in the crock pot and allow the sauce to thicken.
- Use carry over cooking. This is a method of allowing the meat to continue cooking off the heat to reach a desired temperature. I highly recommend that you remove pork from the heat when it reaches 135 degrees Fahrenheit. In this recipe, we then tent it with foil and let it rest while we make the slurry in the slow cooker. While it raises, it will reach 145 degrees and be perfectly tender when you eat it.
- Adjust seasonings at the end of cooking. This recipe is purposefully under salted because the salt in beef broth can vary. Before serving, taste the gravy and add more salt and pepper if needed.
Leftovers
Store leftover pork chops in an airtight container in the refrigerator for up to four days. Reheat the leftovers in the leftover gravy on the stovetop over medium low heat until it reaches 160 degrees Fahrenheit.
What to Serve with Crock Pot Pork Chops
- Serve this on a bed of mashed cauliflower or mashed potatoes. The gravy will be perfect with it.
- Alternatively, make some of my two ingredient homemade egg noodles to go with them or serve them on a bed of rice.
- Add a side of roasted green beans.
- Finish off the whole spread with this easy-to-make, but incredibly delicious, arugula salad.
If you make these slow cooker pork chops or any of my other recipes, please leave me a comment and let me know what you think.
Crock Pot Pork Chops
Ingredients
- 1 tablespoon olive oil
- kosher salt and black pepper
- 1 pound thick cut boneless pork chops (look for chops that 1 to 1 1/2 inch thick)
- 1 cup beef stock
- 1/2 teaspoon kosher salt (if using table salt, start with less)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 2 garlic cloves
- 1 small yellow onion diced fine
- 8 ounces mushrooms sliced
- 2 tablespoons corn starch
Instructions
- In a heavy bottomed skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and pepper. Sear for about 2 minutes on each side. Remove the pork chops and discard the oil.kosher salt and black pepper, 1 pound thick cut boneless pork chops, 1 tablespoon olive oil
- Spray the bottom of a crockpot with cooking spray. Add the beef stock, salt, thyme, rosemary, black pepper, garlic, and diced onion. Add the seared pork chops. Top with the mushrooms.1 cup beef stock, 1/2 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 2 garlic cloves, 1 small yellow onion, 8 ounces mushrooms
- Cook on low for 1 to 2 hours. For best results, leave an oven safe instant read thermometer in the pork chops. Pork chops can be removed from the slow cooker when they reach 135 degrees Fahrenheit. (Read about carry over cooking here.)
- At the end of the cooking time, remove the pork chops and tent with foil. Turn the slow cooker to high.
- In a small bowl whisk together 2 tablespoon corn starch and 2 tablespoons hot water to create a slurry. When it it is smooth, stir it into the liquid in the crockpot. Let the gravy cook for 5 minutes.2 tablespoons corn starch
- Taste and add more salt and pepper as necessary. (This is an important step, see note)
- Serve the pork chops topped with gravy and enjoy!
Recipe Video
Notes
Mary says
What could I substitute for the mushrooms?
You can just skip them.
Karolyn Postawko says
The last crockpot pork chop recipe I made called for cooking the chops on low for approximately 5-6 hr. and on high for 3-4 hr. How can your recipe be done in 1-1&1/2 hr?
It has a ton to do with the thickness of pork chops. Also, some people really over cook pork. It is safe at 145 degrees, and the most moist then. I tested this recipe multiple times and every time it was done in the 1 to 2 hour make.
Mona says
My emails are good ones…Please send recipes to me.
You an sign up to get emails here: https://www.simplejoy.com/instant-updates/
Terry says
Lisa!! Delicious! Not a fan of mushrooms, so I left them out. I sliced my onions, 2 of them, into rings and browned them a little in my cast iron skillet after searing the pork chops. I had an open box of chicken stock, so I used up what was in there, topping it off with water. I cooked on low for 1 1/2 hours…oh my gosh did our home smell wonderful! I used milk for the slurry, I’ve never used water, grandma taught me to make gravy with milk…lol I couldn’t get it to thicken, so I emptied into a pot and cooked it on the stove top. Oh my gosh! I had salted and peppered my chops well before searing, so the gravy needed no additional seasoning! Absolutely perfection! Those pork chops were so moist, so tender, I’m drooling thinking about them! The recipe is so close to a pork loin recipe I make in the oven. This though, is going into my weekly rotation!
I’m so glad you enjoyed this!
Bri says
When storing the pork chops and gravy in the fridge, should they be kept together or separate?
You can do either. I would store them together.
Sally says
We loved the pork chops.
I’m so happy to hear that, Sally!
Sarah says
I would really love a great dirty rice recipe to go with this!
Anon says
This recipe was awful, there’s no way these chops were cooked properly. The gravy never thickened until I transferred to a pan. I’ll put my chops in for 5 hrs so the meat falls apart next time. Disappointed
I’m so sorry you didn’t enjoy this one. I love it, but of course tastes vary. Pork chops aren’t really meant to be something that falls apart. For that you might want to try something like my Pork Tacos. It’s made from a roast, and the meat is so tender at the end that it falls apart.
Diane says
Hi, do you have instant pot or air fryer recipes, would love that.
You can find all my instant pot recipes here: https://www.simplejoy.com/category/recipes/cooking-method/instant-pot/ and all my air fryer recipes here: https://www.simplejoy.com/category/recipes/cooking-method/air-fryer/
Krista says
I just made this with a pork tenderloin because my pork chops were spoiled. Followed it to the letter otherwise and it was so good my sweetheart asked me to put it into our regular dinner rotation. It was delicious, served with roasted broccoli and cauliflower and garlic bread.
I’m so happy to hear that this was a hit for you!