10 Crockpot Pork Chop Dinners

These crockpot pork chop dinners are how I fixed the dry, chewy pork chop problem for good.

From chops smothered in onion gravy to a ranch version with the potatoes cooked right alongside, and a sweet one with apples on top, they all come out tender enough to cut with a fork.

Here are the ten we eat!

The secret isn’t a secret, it’s just the cut.

Thick, bone-in chops hold up to a few hours in the crock, and the thin boneless ones from the value pack turn to leather, so I buy the thick ones and I’ve stopped having bad pork chop nights.

1. Pork Chops and Gravy

Where to begin, if you’ve never done chops in the slow cooker.

The chops go in over a mix of cream of chicken soup, broth, garlic, and a packet of ranch or onion soup mix, and three to four hours later there’s a pool of gravy under them that made itself.

Whisk it smooth at the end, or leave it a little rustic, and pour it over mashed potatoes.

Green beans alongside, and it’s a Sunday dinner on a Tuesday.

2. Smothered Pork Chops

Onions cooked down until they’re sweet and soft, and the chops buried in them.

A quick sear first, then the chops go in with sliced onions, broth, a little Worcestershire, and thyme, and the onions melt into the gravy over the afternoon.

The sear is worth it here, because that brown crust ends up in the gravy!

Rice or mashed potatoes underneath, and something green so you feel balanced.

3. Mushroom Pork Chops

Sliced mushrooms, garlic, and a creamy gravy, and it eats like something from a steakhouse.

The chops cook with fresh mushrooms, broth, and condensed mushroom soup, and a splash of cream at the end makes the sauce glossy.

Use real sliced mushrooms and not just the canned soup, or it tastes like the can.

Egg noodles are my choice here, because they hold the sauce better than potatoes do.

4. Ranch Pork Chops and Potatoes

Dinner and the side in one pot, and the reason this post exists.

Halved baby potatoes line the crock, the chops sit on them with ranch seasoning, a little butter, and cream of chicken soup, and everything cooks together in the pork juices.

Keep the potato pieces small so they’re done when the chops are, and give it a stir before serving so the sauce coats them.

My kids eat the potatoes first, every time.

5. Parmesan Pork Chops and Potatoes

The ranch version’s Italian cousin, for the weeks I’ve had enough ranch.

Chops and cubed potatoes cook with garlic, Italian seasoning, butter, and a good handful of grated parmesan, and the cheese melts into the juices and clings to the potatoes.

A little more parmesan on top right before serving, and broccoli on the side.

6. Honey Garlic Pork Chops

Sticky, sweet, garlicky, and the sauce is four ingredients.

Honey, soy, ketchup, and plenty of minced garlic go over the chops, and the sauce reduces into a glaze as they cook.

Thicken the sauce with a cornstarch slurry for the last twenty minutes, or spoon it off and reduce it on the stove while you set the table.

Rice underneath, sesame seeds on top, and steamed broccoli to catch the extra sauce!

7. Sweet and Spicy Pork Chops

The honey garlic chops above with sriracha stirred in, and it’s a different dinner.

The heat builds slowly through the cooking and the honey keeps it from being too much, so start with a tablespoon of sriracha and go up next time if you want.

I serve it with jasmine rice and cucumber slices, which cool it down.

A good one for the nights the adults want something with a kick and the kids can have the plain honey garlic from the same pot, pulled out before the sriracha goes in.

8. Pork Chops and Apples

Sliced apples, onion, brown sugar, and a little cinnamon, all cooked down around the chops into something between a sauce and a chutney.

It’s the dinner I make the first week apples show up at the farmers market, and then a few more times before they’re gone.

Use a firm apple so it holds its shape, and put a splash of apple cider in the bottom of the crock, not water.

Mashed sweet potatoes on the side, or plain mashed potatoes with a lot of butter.

9. Pork Chops with Apples and Stuffing

Thanksgiving in a slow cooker, and it takes ten minutes to put together.

A box of stuffing mix gets made up and spread in the crock, the chops go on top with apple slices, and cream of chicken soup goes over everything.

The stuffing soaks up the pork juices and the apples soften into it, and the whole thing comes out like a casserole you’d eat in November.

Green beans, cranberry sauce if you’re feeling it, and no other sides needed.

10. French Onion Pork Chops

French onion soup and a pork chop, married, with cheese melted over the top.

The chops cook in beef broth with sliced onions, a packet of onion soup mix, and a little Worcestershire, and for the last fifteen minutes a slice of provolone or gruyere goes on each one and the lid goes back on until it melts.

Spoon the onions and broth over mashed potatoes, put the chop on top, and you’ll wonder why it isn’t a restaurant dish.

Notes on Pork Chops in a Slow Cooker

Bone-in chops at least an inch thick are the ones that work, and they’re done at three to four hours on low, not eight.

Boneless chops finish closer to three, and thin ones should stay in the skillet, because they dry out before the sauce has done anything.

An instant-read thermometer reading 145 degrees is done, and the chops keep cooking a little in the sauce after that.

Searing in a cast iron skillet for two minutes a side makes the gravy recipes better, and doesn’t matter much for the sweet glazed ones.

Don’t stack the chops more than two deep, and use a 7-quart oval slow cooker if you’re feeding more than four, because the oval shape fits them in a single layer.

The gravy ones reheat well, and the glazed ones are better the same night.

A flat gravy whisk smooths out the cream-of-soup sauces in about ten seconds, which is the only reason I own one.

More Crockpot Dinners on the Site

The quick crockpot dinners with ten minutes of prep post has the pork chop recipes that started this one.

My crockpot meals with chicken breast that don’t dry out post solves the same problem for the other lean white meat.

And when it’s cold enough for a stew, the hearty crockpot beef stew with root vegetables is what’s on.