Dinner

Crockpot Pork Chops Recipe

Byanna orden November 13, 2026November 13, 2026

Introduction

Tender, juicy pork chops slow cooked in a creamy, savory gravy come together in a simple, hands-off method you can rely on. This Crockpot version yields comforting pork with deeply flavored sauce that begs to be spooned over mashed potatoes or rice.

Three pork chops with a golden brown crust sit in a glossy brown sauce on a white marbled texture, each chop showing a crisp sear and a hint of pink near the edges. The sauce around them is thick and amber, with small flecks of herbs and tiny garlic bits visible, creating a layered look of meat above a flavorful pool. Green herbs are sprinkled on top for a bright contrast, completing the dish’s warm, rustic presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thick-cut boneless pork chops (about 3 lbs.) bone-in will work, but may take longer to cook
1 tsp kosher salt
¼ tsp ground black pepper
½ tsp onion powder
½ tsp ground paprika
2 tbsp olive oil
½ onion, sliced thin
2 cloves garlic, minced
½ cup white wine
14.5 oz low-sodium chicken broth (1 can)
2 tsp Dijon mustard
2 tbsp cornstarch + 2 tbsp water
2 bay leaves
3 sprigs fresh thyme

Instructions

Step 1: Season the pork chops on both sides with the salt, pepper, onion powder, and paprika.
Step 2: Heat the oil in a large skillet over medium-high heat. Once heated, add in the pork chops, searing on each side until browned. Set aside.
Step 3: Add in the onions and cook until softened. Then, add in the garlic and cook for a minute.
Step 4: Pour in the white wine and chicken broth. Then, stir in the Dijon mustard and the cornstarch slurry.
Step 5: Place the pork chops in the slow cooker, and pour the broth mixture over the pork chops. Add in the bay leaves and thyme. Cook on high for 3–4 hours or on low for 6–8 hours.
Step 6: Optional: Once the pork chops are done cooking, remove them from the slow cooker and place on a plate. Remove the bay leaves and thyme and discard. Use an immersion blender to blend the broth mixture until smooth. Add the pork back to the slow cooker to keep warm until ready to serve.

Tips & Variations

Bone-in chops will work, but may require a longer cook time for tender results.
If you don’t have an immersion blender, you can skip blending and enjoy the rustic, silky gravy with texture.
For a tangier finish, whisk in a teaspoon more Dijon at the end and adjust salt to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce thickens too much.

How to Serve

Three browned pork chops lie in a shallow white plate, arranged in a loose triangle with a glossy amber sauce pooling around them. The chops have a crisp, golden crust on top with specks of green herbs, and the edges show a tender, pale interior where the meat meets the sauce. The sauce is smooth and slightly thick, a warm caramel color that coats the bottom of the plate and clings to the chops, with small flecks of garlic and herbs floating through it. The surface is a white marbled texture as the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Common question 1?

Can I make this with bone-in pork chops?

Yes. Bone-in chops work, but they may take longer to cook through. Check for tender meat and adjust the cooking time as needed.

Common question 2?

Can I freeze leftovers?

Leftovers can be frozen for up to 2 months. Thaw in the refrigerator and reheat gently on the stove, adding a little broth or water if the sauce is thick.