Slow Cooker Pork Chops
Juicy, fork-tender slow-cooker pork chops smothered in a delicious, creamy mushroom gravy sauce. An absolutely comforting, budget-friendly, and fuss-free weeknight dinner that the whole family will love!
Which do you make more often, pork or chicken? These two economical choices are at the top of our go-to weeknight dinners. They’re budget-friendly, easy, and super versatile! Honestly, I could make a humongously long list of recipes just with these two ingredients.
Plus, pork chops turn out wonderful in the slow cooker. Prep all the ingredients in the morning, put them in the slow cooker, then set it and forget it. Coming home to a kitchen filled with the aroma of dinner ready to serve is priceless.
Thawing Frozen Pork Chops Fast
Who hasn’t forgotten to take the meat out of the freezer the night before? Whatever you do, please don’t thaw it on the countertop because the outside warms up faster than the inside thaws. That creates the opportunity for bacteria to grow. For safer thawing, here are a few suggestions.
- Seal the frozen pork chops in a zip-lock bag, and immerse them in cold water. Change the water every 20-30 minutes until thawed, and cook immediately. It takes about 30 minutes per pound.
- Unpack frozen chops and transfer them to a microwave-safe plate or bowl. Set the microwave to the defrost setting or at a 40% power setting for 2 minutes. Flip them over and separate any pieces still stuck together. Repeat until the meat is thawed.
- If the chops are frozen individually, you can put them straight into the slow cooker. Skip searing, make sure they’re not sticking together, and add 3 hours to the cooking time on low or 1-2 hours on high. You’ll want the internal temperature to be at least 145℉ (63℃), though I prefer 165℉ (74℃) just to be sure.
How to Slow Cook Pork Chops
- Season and sear the pork chops, add them to the slow cooker, and sauté the aromatics and mushrooms.
- Make the gravy, add it to the slow cooker, and slow cook until tender.
Recipe Tips
- I used boneless pork chops for convenience, but thick bone-in chops provide the tastiest results.
- Setting the slow cooker to low for a longer time also delivers juicier chops.
- Start with less salt instead of more, especially if using a Creole seasoning with salt. You can always add more later.
What Pairs With Slow Cooker Pork Chops
Serve this delicious protein with rice, pasta, or mashed potatoes and roasted vegetables or a big salad for a complete meal. Sweet tea makes a refreshing beverage, and Southern pound cake is the perfect finish.
More Easy Slow-Cooker Dinner Recipes
This blog post was originally published in August 2019 and has been updated with additional tips and tempting photos.
Slow Cooker Pork Chops
Ingredients
- 4 boneless pork chops
- salt and pepper to taste (¾-1 teaspoon each per pound of pork)
- ½ teaspoon (2g) Creole seasoning
- 2 tablespoons (30g) high-smoke-point cooking oil, divided
- 1 small onion, sliced
- 2 teaspoons (8g) minced garlic
- 1 teaspoon (2g) fresh thyme
- 2 cups (260g) sliced mushrooms (an 8-ounce package should be enough)
- 1 teaspoon (5g) Dijon mustard
- 1 teaspoon (9g) Italian seasoning
- 1 cup (236ml) water (divided: ¾ cup for the slow cooker and ¼ cup for the slurry)
- 1 cup (236ml) heavy cream
- 2 tablespoons (15g) all-purpose flour
Instructions
- Season pork chops generously with salt, pepper, and Creole seasoning. Heat a tablespoon of oil over medium-high heat in a cast-iron or heavy Dutch oven, and sear the pork chops for about 3 minutes on each side. When ready, transfer them into the slow cooker.
- Add another tablespoon of oil to the same pan, then sauté the onion, garlic, and thyme until the onions are translucent and fragrant (3-5 minutes). Next, add the mushrooms, Dijon mustard, and Italian seasoning, and sauté for another 3 minutes.
- Pour in ¾ cup of water and the cream, bring to a boil, and simmer for 3-4 minutes. Adjust seasoning with salt and pepper, and pour the sauce over the pork in the slow cooker. Cook for 7-8 hours on low or 3-4 hours on high until the pork is tender and the internal temperature reaches between 145℉ (63℃) and 165℉ (74℃).
- About 30 minutes before the pork chops are done, whisk the flour and ¼ cup of water in a small bowl until smooth. Pour the slurry into the slow cooker, stir gently, and continue cooking until the gravy thickens.
- Serve over rice, mashed potatoes, or noodles with some veggies.
Tips & Notes:
- Leaner pork cuts will be delicious but not as tender. Best choices for this recipe are shoulder and blade chops.
- Feel free to replace the heavy cream with whole milk or half-and-half for a lower-calorie version.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
This is a definite keeper! My family and I LOVED it!
Hi Martha,
That is great! So thrilled to hear this.
All the family loved this, really tasty, will definitely make it again Thanks
Thank you so much hazel! Yeah, it’s a big hit for the whole family:) Stay tuned to have more big-hit recipes!
What could you use instead of heavy cream ? Natural yoghurt ?
Yes, that would work.
Can I use bone in pork chops ?
Yes. It works just fine.
My family likes pork chops and I don’t…. so I made this and LOVED IT! So much flavor, the gravy was DELICIOUS! Happy to add it to my dinner meal rotation!!!
I’m so glad you guys love this Michelle. Thank you for letting me know.
Can I use chicken instead of pork?
Yes you sure can.
Thank u for responding I definitely did chicken an I replaced the water with chicken broth I can’t wait to eat later
Yay! Thanks for taking time out to let me know. Enjoy!!
What if you do not have a slow cooker?
You can make cook it stove top or in the oven.
My husband loves this dish!!! I definitely have to prepare ahead of time since it does take a few hours in the crock pot. But it has tons of flavor and makes for a really great dinner dish.
Indeed. It is jampacked with flavors. SO happy it turned out great for you, Shaita.
Imma, this sounds amazing. Any chance you could convert it to an instant pot recipe?
Hi Cindy. You would leave the cream out for the Instant Pot, pressure cook it for 5-15 minutes, depending on the thickness of the pork chops, and naturally release the pressure. Then whisk in the flour slurry and cream, and simmer until the gravy thickens. Enjoy!