Crock Pot Pork Chops

Ingredients · Servings 4

4 8-oz Bone-in pork chops ((1 inch thick; boneless pork chops work as well))
1 tsp Sea salt
1/2 tsp Black pepper
2 tbsp Olive oil
1 large Yellow onion ((thinly sliced))
4 cloves Garlic ((minced))
2 tbsp Arrowroot powder ((or cornstarch, or 1/4 tsp xanthan gum))
2 cups Chicken broth, reduced sodium
1 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp Fresh thyme ((finely chopped))
1 tbsp Fresh rosemary ((finely chopped))

Method · 2 h 10 min

Pat the pork chops dry with paper towels. Season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-5 minutes per side, until golden brown. (They don't have to be cooked through at this point.) Remove the pork chops from the skillet and place them in a Crock Pot.
In the same skillet, add the sliced onion and cook for about 5 minutes, until it begins to soften, stirring occasionally.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Sprinkle the arrowroot powder over the onions and garlic, stir to combine, and cook for 1 minute, until the arrowroot powder is well incorporated.
Slowly whisk in the chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes, until thickened slightly.
Stir in the Worcestershire sauce, Dijon mustard, thyme, and rosemary.
Pour the gravy over the pork chops in the Crock Pot.
Cover and cook until the pork chops are tender:* Bone-in pork chops: 5-6 hours on Low or 2-3 hours on High.* Boneless pork chops: 3-4 hours on Low or 1-2 hours on High.

I got the inspiration for these Crock Pot pork chops from my smothered pork chops. They also have an onion topping, but unlike those, this gravy is more brothy and not creamy. And, I cooked the pork chops in the slow cooker instead. Here’s why they turned out impressive in their own way:

Juicy, tender pork chops with savory onion gravy – No other method can beat the tenderness of pork chops in the Crock Pot. These are so juicy that they practically melt in your mouth! And the onion gravy adds so much flavor, with undertones of herbs, garlic, and umami.

Easy-peasy, with simple ingredients – I’ve seen my fair share of pork chop Crock Pot recipes that use processed ingredients, added sugar, or complicated steps. Not mine. The prep is quick and I used common ingredients you can find at any grocery store.

Hello, comfort food – This is the perfect time of year for a slow cooked dinner, and this one hits all the warm, savory, and comforting aspects you’d expect.

Whether you’re looking for a flavorful weeknight meal, a simple healthy dinner, or entertaining guests, these Crock Pot pork chops will be a guaranteed hit. Make them with me!

Here I explain the best ingredients for my easy slow cooker pork chops recipe, what each one does, and substitution options. For measurements, see the recipe card.

Pork Chops – I used bone-in pork chops for extra flavor, but boneless pork chops work as well. Although I always recommend thick cut (at least 1 inch thick), the slow cooker is more forgiving than other methods with thin cut pork chops.

Olive Oil – For searing the pork and sauteing the onions. You can also use avocado oil, coconut oil, or any other heat-safe oil.

Aromatics – A.k.a. garlic and onion! Fresh garlic will give you the best flavor, but 2 teaspoons of jarred minced garlic or even 1/2 teaspoon of garlic powder works to save time. Any color onion is fine, but I don’t recommend skipping it, as it’s a main component of the gravy.

Chicken Broth – I prefer reduced-sodium, but you can use regular or even homemade chicken broth. For added richness and a deeper flavor, swap in bone broth.

Worcestershire Sauce – I added this for umami flavor and subtle sweetness in these Crock Pot pork chops. If you’re looking for a substitute, you can try using soy sauce (if it fits your lifestyle), coconut aminos, or another soy sauce alternative.

Dijon Mustard – I’ve also tried yellow mustard or spicy brown mustard, but they’re more intense so I needed a bit less.

Fresh Herbs – I put fresh thyme and rosemary in my slow cooker pork chops recipe, because they’re great for fall and are hearty enough to stand up to slow cooking. You can also use parsley, sage, or oregano. If you only have dried herbs, use 2 teaspoons in place of the 2 tablespoons of fresh herbs. I’ve done this with Italian seasoning and it turned out great.

Arrowroot Powder – My favorite clean-ingredient cornstarch substitute for thickening the sauce. You could also use cornstarch, though. For a low carb option, substitute 1/4 teaspoon of xanthan gum.

Sea Salt & Black Pepper – Or you can use my pork chop seasoning for extra flavor.

How To Cook Pork Chops In The Crock Pot

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Season the pork chops. Pat dry with paper towels first. (I always dry my meats to help them sear better and stay juicy.) Then, sprinkle both sides with salt and pepper.

Sear both sides. Heat olive oil in a cast iron skillet (or other large skillet) over medium-high heat. Add the pork chops and sear on each side until golden brown. Remove and place in a Crock Pot (I have this one).

Saute the aromatics. Add the sliced onions to the skillet and cook until they begin to soften. Add the minced garlic and cook until fragrant.

Make the gravy. Sprinkle the arrowroot powder over the onions and garlic, stir to combine, and cook until a slurry forms. Slowly whisk in the chicken broth. Bring the mixture to a simmer and cook until thickened slightly. Stir in the Worcestershire sauce, Dijon mustard, thyme, and rosemary.

Slow cook. Pour the gravy over the pork chops in the Crock Pot. Make sure it covers them evenly. Cover and cook until tender. I sometimes garnish with more fresh herbs for serving.

My Recipe Tips

Can I skip the searing and sauteing steps? Yes, you can. Feel free to just dump all the ingredients in the Crock Pot and call it a day. I just found that the dish was a lot more flavorful when I browned the pork and sauted the aromatics first.

If you have extra time, you can caramelize the onions for a deeper flavor. I usually don’t because it takes too long.

For thin pork chops, check on them sooner. My cooking time here is based on thick ones, so I recommend checking 1-2 hours sooner if they’re thin.

Want a thicker gravy? When the slow cooker pork chops are done, the gravy will be on the thinner side, since they release additional liquid as they cook. If you want it thicker, you can remove the chops and add more arrowroot powder to thicken it. Personally, I like that it’s thin and I can drizzle it over the pork as well as side dishes.