These Easy Crockpot Pork Chops are seasoned, seared, and slow-cooked in a rich white wine and Dijon mustard sauce. The result is a flavorful, delicious, and hands-off weeknight dinner loved by the whole family!
Say goodbye to sucky Crockpot pork chops! This easy recipe includes all my tips and tricks for cooking perfectly tender slow cooker chops every time!
This Crockpot pork chop recipe is super easy to make- no condensed soup required. Simple yet elevated, it’s the sort of recipe I like to keep around for nights when I want to to make an impressive meal with minimal effort. Historically, (because, yes, I am that old) I would have discouraged slow-cooking pork chops, but not anymore. Pork chops and the slow cooker have incredible potential. In this post, I’m sharing exactly what you need to know to make incredible Crockpot pork chop every time!
You Can Cook Any Cut of Pork Chop in the Slow Cooker
There are five main types of pork chops: rib chops, shoulder chops, loin chops, boneless chops, and sirloin chops. Before starting this recipe, it’s important to identify which pork chop cut you’re cooking. Checkout my guide to the different cuts, cooking times, and temperature for pork chops for all the details.
In general, however, all slow cooker pork chops should be at least 1 inch thick. This is especially important for bone-in loin chops and boneless chops that are lower in fat. These cuts also benefit from a quick 30-minute soak in a brining solution before cooking if you’ve got the time (see below).
Rib chops, also known as center-cut chops, are fattier than loin chops and boneless chops, which makes them slightly more resistant to overcooking. Rib chops and boneless pork chops are probably what you think of when you think about pork chops.
Rib chops, loin chops, and boneless chops should all be cooked to 145°F (with a 3-minute rest). Cook them beyond this point and they will turn as dry as the desert.
Finally, there’s the sirloin chop and shoulder chop. These chops are naturally tough with more fat and connective tissue and benefit from slow cooking. Unlike leaner cuts, these pork chops should be cooked to 190–200°F.
Tips For Perfect Slow Cooker Pork Chops
Once you’ve identified the cut of pork chop you’re working with, it’s time to get cooking! Here’s a list of my top tips for juicy, flavorful chops every time!
- Brine, if you have time. A simple brine of salt and water helps the meat retain moisture and enhances the flavor from within. Brining is especially helpful for boneless or bone-in loin chops, which are naturally lean and more prone to drying out.
- Sear for flavor (optional). Searing pork chops before adding them to the slow cooker builds a flavorful crust and adds depth to the final dish. This step is most beneficial for leaner cuts like rib or loin chops, which can otherwise taste flat without the added caramelization.
- Avoid overcrowding. To ensure even cooking, avoid stacking your pork chops on top of each other. Instead, nestle the chops into the sauce.
- Cook on low heat. Low and slow, especially for thick-cut bone-in rib, sirloin, or shoulder chops, is the way to go. Cooking on low allows connective tissue to break down gradually, resulting in tender, juicy pork.
- Know your internal temperature. For bone-in loin chops, boneless chops, or rib chops, aim for 145°F, followed by a 3-minute rest. This keeps the meat juicy without drying it out. Shoulder and sirloin chops, however, benefit from a much higher internal temperature—190–200°F—which allows the collagen to melt and the meat to become fall-apart tender.
- Use a digital meat thermometer. A digital meat thermometer removes all the guesswork and helps you avoid undercooked or overdone pork. It’s most beneficial for leaner cuts, where hitting the precise 145°F mark ensures juicy results without overshooting into dry territory.
When Should I Brine Pork Chops
Brining pork chops is one of the easiest ways to boost moisture and flavor—especially for leaner cuts like boneless or bone-in loin chops. These cuts have little fat or connective tissue, so they’re more likely to dry out during long, slow cooking. A quick 30-minute soak in a basic saltwater solution is often enough to make a noticeable difference.
RECIPE CARD
Slow Cooker Pork Chops Recipe with Dijon Wine Sauce
Equipment
- 5-7 Quart Slow Cooker
Ingredients
- 4 thick-cut, bone-in pork chops - at least 1-1½ inches thick, see notes
- 1-2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 cup chicken broth
- ½ cup white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch - plus more if needed
- 1 teaspoon Worcestershire sauce
For the Brine (Optional)
- ½ cup kosher salt
- 8 cups water
Instructions
- Brine the pork chops (optional): Brining both seasons and tenderizes the pork chops. Combine the salt and water in a bowl or pot until the salt dissolves (if you're using warm water, wait until the water cools to room temperature before adding the pork). Place the pork chops in a shallow baking dish and fully submerge with the brining solution. Cover and refrigerate for at least 15 minutes or up to 2 hours. After brining, rinse and pat the meat dry.
- Combine the seasoning mixture: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and dried thyme.
- Prep the pork chops: Pat the pork chops dry with paper towels to remove excess moisture—this helps them brown better. Season both sides evenly with the prepared seasoning mixture.
- Sear for flavor: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops and sear for 2–3 minutes per side or until a deep golden crust forms. You may need to do this in batches depending on the size of your skillet.
- Make the sauce base: While the pork chops are searing, whisk together the chicken broth, white wine, Dijon mustard, 1 tablespoon of cornstarch, and Worcestershire sauce directly in the bottom of your slow cooker until well combined.
- Add the pork chops: Once seared, transfer the pork chops to the slow cooker, nestling them into the sauce mixture (avoid stacking). Spoon a bit of the liquid over the tops to keep them moist.
- Slow Cook: Cover and cook on LOW for 4-6 hours or until the pork chops are fork-tender. If you’re around, baste the pork chops with the cooking liquid once or twice during cooking to help keep them juicy and flavorful.
- Thicken the sauce (if needed): If the sauce is thinner than you'd like at the end of cooking, remove the pork chops and cover them loosely to keep warm. In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry. Stir the slurry into the sauce, cover, and cook on HIGH for 20–30 minutes, stirring once or twice to prevent clumps, until the sauce has thickened. OR, transfer the sauce and the slurry to a small sauce pot over medium heat. Simmer just until thickened.
- Serve: Spoon the thickened sauce over the pork chops and enjoy with sides like mashed potatoes, rice, or egg noodles. Garnish with slivered green onions or chopped parsley if desired.
Jessica’s Notes
- Let your pork chops rest 3-5 minutes after cooking to allow the juices to redistribute.
- If your pork chops register 145°F but still feel firm, let them rest covered in the warm cooking liquid for 10–15 minutes to soften up.
- Cooking time varies greatly depending on the thickness/type of chops. Start checking for doneness around the 2-hour mark (especially if you’re cooking thinner pork chops).
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
More Amazing Slow Cooker Pork Recipes
Slow Cooker Carnitas is a classic Mexican dish made with juicy pork that’s slow-cooked until it’s fall-apart tender. It’s incredibly easy to make in the slow cooker, just add the ingredients, let it simmer low and slow, shred the meat, and broil until golden and crisp.
This Slow Cooker Pulled Pork Recipe delivers tender, juicy, melt-in-your-mouth pork every time. The secret lies in using well-marbled pork shoulder, a few simple pantry spices, and a splash of Dr. Pepper for subtle sweetness.
These flavor-packed Slow Cooker Ribs come out perfectly every time. The key is a generous coating of homemade dry rub, a thick layer of sticky-sweet barbecue sauce, and low, slow cooking until the meat is fall-off-the-bone tender. They’re easy enough for a busy weeknight but delicious enough to serve any time of year.
This Slow Cooker Pork Shoulder Recipe features melt-in-your-mouth pork butt simmered with tender potatoes, carrots, and onions in a rich garlic and herb-infused broth. Naturally gluten-free and dairy-free, it’s a cozy, comforting meal that’s perfect for Sunday dinner or a no-fuss weeknight favorite.
Last Updated | 0 Comments