If you want a simple, hands-off way to make flavorful, tender pork chops, slow cooking is a great choice. You just add your pork chops to the slow cooker with some liquid, set it, and let the appliance do the work.
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Slow cooker pork chops come out juicy and soft because the low, steady heat helps break down the meat slowly without drying it out.
Using a slow cooker means less time watching the stove and more time for other things. You can create tasty meals with easy sauces made from ingredients like cream soups, onions, or herbs.
Whether you like classic mushroom gravy or want to try flavors like BBQ or apple cider, the slow cooker lets you customize the dish to your taste with very little effort.
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With a few simple steps, you’ll have a comforting meal ready when you want it. This method works well for busy days but still gives you a satisfying dinner to enjoy.
How to Make Slow Cooker Pork Chops
You’ll need simple ingredients, a few clear steps, and some tricks to make sure your pork chops turn out juicy and tender. Cooking them slowly helps keep the meat soft and full of flavor.
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Ingredients
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 tablespoon olive oil or butter
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup chicken broth
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for cornstarch slurry)
- Fresh parsley, chopped (for garnish)
Instructions
Start by seasoning both sides of the pork chops with salt, pepper, and paprika.
Heat olive oil or butter in a skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until lightly browned — this step adds extra flavor but can be skipped if you’re short on time.
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Place the sliced onions and minced garlic at the bottom of your slow cooker.
Arrange the pork chops on top of the onions.
In a small bowl, whisk together the cream of mushroom soup, chicken broth, Worcestershire sauce, and thyme. Pour the mixture over the pork chops, ensuring they’re evenly coated.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the pork chops are tender and cooked through.
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If you’d like a thicker gravy, remove the pork chops once done and mix cornstarch with water to create a slurry. Stir it into the sauce and cook on high for 10–15 minutes until thickened.
Return the pork chops to the slow cooker and spoon the gravy over them.
Garnish with fresh parsley before serving.
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Tips for Tender Pork Chops
Searing the pork chops before slow cooking helps lock in juices and improve the meat’s texture. Avoid overcooking by checking the chops early if your slow cooker runs hot.
Use bone-in pork chops if possible; they tend to stay juicier while cooking. Also, don’t skip the liquid–too little can dry out the meat.
Finally, let the pork chops rest for a few minutes after cooking. This allows juices to redistribute, making every bite tender and flavorful.
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Serving and Storing Slow Cooker Pork Chops
You want your slow cooker pork chops to stay tasty when you serve them and later when you store leftovers. Pair them with sides that bring out their flavor. Also, store them safely to keep them fresh. When reheating, use methods that keep the pork chops juicy and flavorful.
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Delicious Side Dish Ideas
Slow cooker pork chops go well with many sides. Try mashed potatoes or rice to soak up the gravy. Roasted or steamed vegetables like carrots, green beans, or broccoli add color and crunch.
For a lighter option, serve your pork chops with a fresh salad made of mixed greens, cherry tomatoes, and a tangy vinaigrette.
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If you want to add a bit of starch, consider warm bread rolls or dinner rolls to help scoop up any sauce.
Using sides that complement the creamy or savory flavors of your pork chops will make your meal well-rounded and satisfying.
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Safe Storage Methods
Once your pork chops have cooled, store them properly. Place them in an airtight container or wrap them tightly in foil or plastic wrap.
In the refrigerator, keep your pork chops sealed and eat them within 3 to 4 days.
If you want to keep them longer, freezing is a good choice. Wrap each chop individually in heavy-duty foil or freezer bags. They can stay good in the freezer for up to 3 to 4 months.
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Label the package with the date so you know when you stored them.
Reheating Suggestions
When reheating pork chops, use low to medium heat to avoid drying them out. The best way is reheating in the microwave covered with a damp paper towel to keep moisture.
You can also reheat pork chops in a pan on the stove. Add a splash of broth or water, cover the pan, and heat gently.
If you have time, warming them in the oven at 300°F (150°C) for 10-15 minutes helps keep them tender.
Avoid high heat, as it can make the pork chops tough and dry.
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