On nights when you are busy and you know that dinner is going to be difficult to get on the table, you need a backup plan, and this is exactly where a crock pot becomes your best friend.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
I love cooking with boneless pork chops. They are great for cooking quickly compared to bone-in chops, but you need to be careful: they can dry out quickly and easily. Slow cooker meals, though, solve this problem due to the low-and-slow method of cooking.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
This collection of recipes will give you everything from creamy sauces and gravies to sweet and savory options for your pork chops. These are the ultimate minimal-effort, set-it-and-forget-it style meals.
1) Classic Crockpot Pork Chops with Gravy
Ingredients
Method
- Place the pork chops in a 6-quart crockpot.
- Pour the mixture over the pork chops.
- Cover and cook on LOW for 5–6 hours, until tender.
- Stir the gravy before serving. Spoon it over mashed potatoes while someone sets the table.
It's amazing when you first realize that your slow cooker can actually give you something super tasty and not just boiled. It will completely change your weeknight routine.
Try these classic crockpot pork chops with gravy. It needs virtually no prep and is a hands-off style meal. Dinner will be ready by the time you get home.
The great thing about these is that they braise for a long time in gravy, which is great for using when you use a loin cut of meat, such as a pork chop. This will stop the meat from drying out and keep it nice and tender. The flavor of the gravy will deepen as it cooks all day. This one is fantastic.
2) Creamy Ranch Pork Chops
Ingredients
Method
- Place the pork chops in the crockpot. Sprinkle ranch seasoning and pepper over them.
- Whisk the soup and broth together, then pour the mixture over the pork.
- Cover and cook on low for 5–6 hours or high for 2½–3 hours.
- Stir in the cream cheese during the last 30 minutes. Serve the chops with the sauce spooned over them.
These creamy ranch pork chops are delicious. The ranch gives a tangy and herby depth and is creamy, helping to keep the loin pork chops moist whilst they cook.
This is a great dump-and-go meal, giving you a thick and savory gravy which you can use to top your mashed potatoes or rice. It's reliable and comforting and requires little prep.
3) Crockpot Pork Chops and Potatoes
Ingredients
Method
- Place the potatoes in the crockpot. Add the pork chops on top.
- Whisk the broth, soup mix, garlic powder, and pepper. Pour it over everything.
- Dot the chops with butter. Cover and cook on Low for 4 to 5 hours, or until the pork reaches 145°F.
- Rest the pork for 5 minutes before serving. I check the potatoes with a fork while someone asks when dinner will be ready.
The crockpot is great for making set-it-and-forget-it style meals, especially if you can create a side dish to go along with it. This crockpot pork chops and potatoes is the ideal weeknight-friendly dinner and is great for your budget.
The flavors develop over the long cooking time, and the potatoes absorb all the liquid and seasonings as they cook, so they become full of flavor. Cooking the pork chops surrounded by the potatoes' moisture helps keep them tender and prevents them from drying out.
4) Brown Sugar Garlic Pork Chops
Ingredients
Method
- Pat the pork chops dry and rub them with pepper.
- Heat the oil in a skillet over medium-high heat. Brown the chops for 2 minutes per side.
- Place the chops in the crockpot. Mix the brown sugar, garlic, and soy sauce, then pour it over the meat.
- Cover and cook on LOW for 4–5 hours, until the pork reaches 145°F.
- Spoon the sauce over the chops before serving. Refrigerate leftovers within two hours.
You will love these brown sugar garlic pork chops. The combo of dark brown sugar and minced garlic gives a great sticky, caramelized glaze, which balances perfectly with the sweet and savory notes.
In this slow cooker, the sugar melts into a syrup, which helps to coat the meat, and the garlic gives a little bit of sharpness. This is a great way to elevate a cheap cut of meat.
5) Mushroom Onion Pork Chops
Ingredients
Method
- Place the pork chops in the crockpot. Add the mushrooms and onion.
- Whisk the broth and soup mix together, then pour it over the chops.
- Cover and cook on low for 5–6 hours or high for 2½–3 hours.
- Move the chops to a plate. Stir the cornstarch and water together, then mix it into the crockpot juices.
- Cover for 10 minutes on high, until the gravy thickens. Spoon it over the chops.
When you realize that browning onions is a key technique to bring flavor to your cooking, you'll become a much better cook.
This crock pot mushroom onion pork chops recipe browns the mushrooms and onions in the same skillet before cooking them together with the pork. It's a great weeknight dish with minimal cleanup.
When mushrooms and onions cook over a long period, they will soften and release a lot of liquid, so you end up with a naturally flavorful sauce. I would definitely sear the pork chops before simmering. Not only does this give a great crust but great flavour too.
6) Apple Cinnamon Pork Chops
Ingredients
Method
- Place the apple slices in the crockpot. Set the pork chops on top.
- Mix the apple juice, brown sugar, cinnamon, salt, and pepper. Pour it over the pork.
- Cover and cook on LOW for 4 to 5 hours, until the pork reaches 145°F.
- Let the chops rest for 5 minutes before serving. Refrigerate leftovers within two hours.
Sometimes combining fruit and meat can seem a little strange, but apple with pork is one of the classics. These pork chops are seasoned with cinnamon alongside the apples, so you end up with a gentle warmth that cuts through the richness of the meat.
Apples are naturally acidic and will help balance any sweetness so it doesn't feel like you are having dessert for dinner. I'm a huge fan of sweet and savory combinations, and this one just works.
7) BBQ Pork Chops with Corn
Ingredients
Method
- Place the pork chops in the crockpot. Sprinkle them with salt and smoked paprika.
- Stir the barbecue sauce, brown sugar, and broth together. Pour the mixture over the chops.
- Add the frozen corn around the pork.
- Cover and cook on low for 4–5 hours, or until the pork reaches 145°F.
- Spoon the sauce and corn over the chops before serving. I save leftovers for sandwiches the next day, if hungry kids do not find them first.
These barbecue pork chops with corn are ideal for weeknights and are really straightforward to make. Just keep an eye on the heat as the pork chops can dry out if the heat is too high. When grilling, the heat is direct, which is great for using on thin cuts of meat.
The sweetness of the corn in this recipe works great with the savory and sharp flavor of the barbecue sauce on the pork. A good tip is to sauce this one after, so that the barbecue sauce doesn't burn on the grill grates.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
8) Italian-Style Pork Chops
Ingredients
Method
- Pat the pork chops dry and season both sides with salt and pepper.
- Place them in the crockpot. Add tomatoes, marinara sauce, garlic, and Italian seasoning.
- Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the pork reaches 145°F.
- Sprinkle with mozzarella. Cover for 5 minutes so it melts.
- Spoon extra sauce over the chops before serving. Store leftovers in the refrigerator for up to three days.
Trying to create a restaurant-quality meal during the week sounds too difficult, but these Italian-style pork chops can pull it off without too much fuss. Using a brining technique, moisture is drawn into the meat and helps keep it tender. When the chops then get seared on high heat, this creates a great crust and lots of flavor.
The best part about this recipe is building the quick pan sauce. Don't wash or clean the fond left in the skillet. The flavor you get from that is incredible. Using tomatoes and garlic with some fresh basil gives you a sauce that cooks quickly and is delicious.
9) Pork Chops with Creamy Dijon Sauce
Ingredients
Method
- Season the pork chops with salt and pepper. Place them in the crockpot.
- Whisk the broth, cream, and Dijon mustard together. Pour the mixture over the pork.
- Cover and cook on LOW for 4–5 hours, until the pork reaches 145°F.
- Move the pork to a plate. Stir the cornstarch and cold water together, then whisk it into the sauce.
- Cover and cook on HIGH for 10–15 minutes, until the sauce thickens. Spoon it over the chops and save extra for noodles tomorrow.
Once you learn to master making a pan sauce, you begin to realize you're learning to become a good cook. These pork chops with the creamy Dijon sauce are first pan-seared, and then the fond is used to create a Dijon-mustard-spiked cream sauce.
You need to pan-sear over high heat to create the fond that gives all the flavor to the sauce. I like to use Dijon mustard as it's tangy and gives a lot of flavor but not too much heat. Be careful when you are simmering the sauce, as it's quite easy to split it if the heat's too high.
10) Salsa Verde Pork Chops
Ingredients
Method
- I season the pork chops with cumin, garlic powder, salt, and pepper.
- I place them in the crockpot and pour the salsa verde and broth over them.
- I cover and cook on LOW for 4–5 hours, until the pork reaches 145°F.
- I let the chops rest for 5 minutes before serving. I spoon extra sauce over the top because dry pork makes nobody happy.
You can make these salsa verde pork chops by pouring a good-quality jar of salsa over your chops in the slow cooker and letting it do its job. This is one of the easiest hacks out there. The sourness is nice and acidic, which helps to cut the richness of the pork and also helps to make sure the meat stays tender.
I like to let this cook all day, and then you can shred the pork to serve over some rice or even in tortillas. Only two ingredients, but dinner has never been so easy.
11) Honey Garlic Pork Chops
Ingredients
Method
- Place the pork chops in the crockpot.
- Whisk the honey, soy sauce, garlic, vinegar, and pepper. Pour the mixture over the chops.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the pork reaches 145°F.
- Spoon the sauce over the chops before serving. Store leftovers with rice for an easy lunch.
I love these honey garlic pork chops. It utilizes the great sweet and savory combo. This glaze is lovely and caramelized and sticky and covers the outside of the pork chops.
I'm a big lover of honey and garlic, and it's a classic combo that never gets old. Keep an eye on your meat, as timing is crucial and can be the difference between tender, juicy chops and overcooked, tough chops.
12) Pork Chops with Stuffing
Ingredients
Method
- Spray the crockpot with cooking spray. Place the pork chops inside and season with pepper.
- Mix the stuffing, broth, soup, onion, butter, and sage in a bowl.
- Spoon the mixture over the pork chops. Cover and cook on LOW for 4 to 5 hours, until the pork reaches 145°F.
- Let the chops rest for 5 minutes. Refrigerate leftovers within two hours.
I love these pork chops with stuffing. The idea of having the stuffing on top is fantastic. It's a great way of taking simple chops and turning them into something substantial.
The bread stuffing absorbs the meat juices as it cooks, and you end up with something full of flavor. It's a great one-pan dish, and you will have very little cleanup. Keep an eye on the timing, and you will have a fantastic dinner.
13) Crockpot Pork Chops and Green Beans
Ingredients
Method
- Place the potatoes and green beans in the crockpot.
- Add the pork chops on top. Sprinkle with ranch seasoning and pepper.
- Pour in the broth, then dot the pork with butter.
- Cover and cook on LOW for 5–6 hours, until the pork reaches 145°F.
- Serve with the vegetables and spoon the cooking juices over everything. My kids usually eat the potatoes first, which feels like a small victory.
I love my crock pot, and these pork chops and green beans are ideal for the slow cooker method. The chops and green beans will cook together, and you have minimal-prep, comfort-food-style dinner waiting for you when you get home.
I love how the slow cooking process makes the meat incredibly tender, and the flavors just develop the longer you cook it. Just remember that the green beans will soften over the long cooking time, so they won't be as crisp as you are maybe used to. They are still delicious, though, and absorb all the flavors from the pork.
14) Pork Chops with Mushroom Gravy
Ingredients
Method
- Place the pork chops in the crockpot. Sprinkle both sides with garlic powder and pepper.
- Whisk the soup and broth in a bowl. Pour the mixture over the chops, then add the mushrooms.
- Cover and cook on low for 4–5 hours, or until the pork reaches 145°F.
- Stir the gravy before serving. Spoon it over mashed potatoes, rice, or egg noodles. I save leftovers for lunch, assuming someone does not “taste-test” them all first.
You will love these pork chops with mushroom gravy. Perfect when you are craving something rich and hearty.
When I make a pan sauce, I love to use a cast iron skillet, as it's great for retaining heat. Give the pork a good sear and then sauté the mushrooms on a high heat in the same pan. The mushrooms soak up all the flavor from the fond. I wait to deglaze the pan with either a little broth or even something like whiskey or bourbon and then use some cream to create a thick flavorful gravy.
This one is great alongside some creamy mashed potatoes.
15) Sweet-and-Sour Pork Chops
Ingredients
Method
- Place the pork chops, pepper, and onion in the crockpot.
- Whisk the ketchup, vinegar, brown sugar, and soy sauce. Pour it over the pork.
- Cover and cook on LOW for 4–5 hours, until the pork reaches 145°F.
- Move the pork to a plate. Stir the cornstarch and water into the sauce.
- Cover and cook on HIGH for 10–15 minutes, until thickened. Serve over rice.
Everybody loves sweet and sour pork chops, and this classic has a great balance between the vinegar, sugar, and savory soy sauce with tender pork meat. It's all about balancing these together for a great sweet and sour sauce.
Sear the pork chops before adding the sauce to get as much flavor as you can. Keep an eye on the heat, as cooking with a vinegar-based glaze can cause it to break down if it's overcooked. Don't forget the soy sauce, as it gives so much umami.
I like my sauce quite sweet, and serving this over a bowl of rice is a perfect way to soak up the sauce.
