Crock Pot Pork Chops

Sliced pork chop on plate drizzled with gravy.

Course: Main Dish

Cuisine: American

Keyword: pork chops, slow cooker

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: people

Calories: 264kcal

Author: Platings and Pairings

Make these Crock Pot Pork Chops a part of your weekly dinner plan. They’re foolproof, flavorful, and covered in gravy. Cooking tender and juicy pork chops has never been easier!

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Equipment

Slow Cooker

Ingredients

4 pork chops boneless or bone-in, 1-inch thick
2 Tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
½ teaspoon black pepper
1/2 teaspoon onion powder
1 1/2 cups low-sodium chicken broth
2 Tablespoons Cornstarch
2 Tablespoons Water or extra chicken stock
Salt and pepper to taste
1 Tablespoon minced fresh parsley to garnish

Instructions

In a small bowl, whisk together the brown sugar, paprika, salt, pepper and onion powder.
Rub the pork chops with the spice blend and place them in the slow cooker with the chicken broth.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Pork chops should be cooked to an internal temperature of 145-degrees.
Remove the pork chops from the slow cooker and set aside on a plate.
Using a ladle, remove about 2 cups of the cooking liquids from the slow cooker. Add them to a small saucepan.
Add the cornstarch and water (or stock) to a small mason jar and shake to combine. Or, you can whisk them together in a bowl.
Heat the cooking liquids on the stove over medium high heat and add the cornstarch mixture. Whisk constantly until the gravy has thickened. Season with salt and pepper, to taste.
Serve pork chops with gravy on the side. Sprinkle with fresh parsley. Enjoy!

Video

Notes

Tips and tricks

You don’t have to brown the pork chops before placing them in the crockpot, but it’s a worthwhile extra step for an overall enriched flavor. For tips on pan-searing pork chops, check out my recipe for Pork Chops with Cherry Sauce.
I recommend using an instant-read meat thermometer to avoid overcooking the pork chops. You’ll know they’re done cooking and safe to eat when the internal temperature reaches 145°F.
Always let pork chops rest after taking them off of the heat. Once they reach 140ºF (they’ll continue to cook as they rest, eventually reaching that 145ºF sweet spot), transfer them to a plate and tent them loosely with foil as you prepare the gravy.
Be sure to mix the cornstarch with cool water or broth before pouring it into the gravy. Powdered cornstarch will clump if it’s added directly to the hot liquid.

Variations

Spices: Feel free to switch up the dry rub with other seasoning blends like dry ranch seasoning, Italian seasoning, a dry BBQ rub, or Cajun seasoning.
Gravy and sauces: Instead of gravy, pair your juicy pork chops with any of the outstanding options listed in this roundup of pork chop sauces.

Nutrition