You’ve been lied to. Pork chops don’t have to be dry, tough, or reserved for sad weeknight dinners. The crockpot is your secret weapon here.
Throw in a few ingredients, walk away, and come back to melt-in-your-mouth perfection. No babysitting, no fancy skills—just results. Why waste time hovering over a pan when your slow cooker can do the heavy lifting?
Let’s fix your pork chop game forever.
Why This Recipe Works (Spoiler: It’s Stupid Easy)
The crockpot turns pork chops into something magical. Low, slow heat breaks down the meat’s fibers, making it tender instead of chewy. No more guessing cook times or stressing over overcooking.
Plus, the flavors have hours to meld, so every bite tastes like you actually know what you’re doing. And let’s be real—you’ll look like a genius for almost zero effort.
What You’ll Need
- 4 bone-in pork chops (about 1-inch thick—skip the skinny ones)
- 1 cup chicken broth (or water in a pinch, but broth adds flavor)
- 1 onion, sliced (because everything’s better with onions)
- 3 cloves garlic, minced (or 1 tbsp pre-mined if you’re lazy)
- 1 tsp paprika (smoked if you’re fancy)
- 1 tsp dried thyme (or rosemary if you’re feeling ~sophisticated~)
- Salt and pepper (don’t skip this—season your food, people)
- 2 tbsp olive oil (for searing, because texture matters)
How to Make Crockpot Pork Chops (Step-by-Step)
- Sear the chops. Heat olive oil in a pan over medium-high heat. Season pork chops with salt, pepper, paprika, and thyme.
Sear 2–3 minutes per side until golden. Don’t skip this—it adds flavor. (Yes, it’s an extra step. No, you can’t complain.)
- Layer the crockpot. Place sliced onions and garlic at the bottom.
Pour in chicken broth. Add seared pork chops on top. The onions act like a flavor pillow.
Science.
- Cook low and slow. Cover and cook on low for 6–7 hours or high for 3–4. Low is better. Patience, grasshopper.
- Check for doneness. Pork should reach 145°F internally.
If it’s falling apart, you’ve won.
- Serve. Spoon the juices over the chops. Garnish with fresh herbs if you want Instagram cred.
How to Store Leftovers (Because You’ll Have Some)
Let the chops cool, then stash them in an airtight container. They’ll last 3–4 days in the fridge or up to 3 months in the freezer.
Reheat gently—microwave works, but a skillet with a splash of broth keeps them juicy. Pro tip: Freeze the cooking liquid too. It’s gold for soups or gravy.
Why This Recipe Is a Game-Changer
First, it’s foolproof.
No more dry pork chops. Second, it’s hands-off—set it and forget it. Third, it’s versatile.
Swap the spices, add veggies, or turn the leftovers into sandwiches. Plus, it’s cheap. Pork chops won’t bankrupt you, unlike that artisanal steak you impulse-bought last week.
Common Mistakes (Don’t Be That Person)
- Using thin chops. They’ll overcook and turn into shoe leather.
Go for 1-inch thickness.
- Skipping the sear. Browning = flavor. Laziness here = regret later.
- Overcooking. Crockpots are forgiving, but 8+ hours on low will turn them to mush. Set a timer.
- Not seasoning. Salt is your friend.
So is pepper. Use them.
Swaps and Upgrades (Because Rules Are Fake)
No chicken broth? Use beef broth or even apple juice for sweetness.
Hate thyme? Try sage or Italian seasoning. Add potatoes or carrots to the crockpot for a full meal.
For a creamy twist, stir in a can of condensed soup (cream of mushroom, anyone?) before cooking. You do you.
FAQs (Because Someone Always Asks)
Can I use boneless pork chops?
Yes, but bone-in chops stay juicier. Boneless works in a pinch—just reduce cook time by 30–60 minutes.
Do I have to sear them first?
Technically no, but the flavor and texture suffer.
It’s 5 extra minutes. Be an adult.
Can I cook this on high the whole time?
You can, but low and slow is the way. High heat risks drying them out.
Trust the process.
What sides go well with this?
Mashed potatoes, roasted veggies, or a simple salad. Or eat them straight from the crockpot—we won’t judge.
Final Thoughts
This recipe is the antidote to boring, dry pork chops. It’s easy, flexible, and tastes like you tried way harder than you did.
The crockpot does 95% of the work, and you get all the credit. So next time someone says pork chops are bland, hand them this recipe. Or just enjoy yours silently—more for you.