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These Easy Crock Pot 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! This easy recipe includes all my tips and tricks for cooking perfectly tender slow cooker chops every time!
These Crock Pot Pork Chops are melt-in-your-mouth tender and smothered in a rich, savory gravy. It’s an effortless make-ahead dish that’s simple, yet elevated, and tastes absolutely delicious.
And, lucky for us, they’re also super easy to make using just a handful of simple pantry ingredients. Your slow cooker does all the heavy lifting, transforming ordinary pork chops into a hearty, flavorful meal the whole family will love!
It’s the perfect recipe for busy weeknights and Sunday dinners with roasted garlic mashed potatoes, crispy Air Fryer potato wedges, or buttery egg noodles on the side. The best part? These pork chops cook low and slow, staying tender and moist without the worry of drying out.
Table of Contents
What You’ll Need
Here’s everything you’ll need to make this juicy Crock Pot Pork Chop recipe. Most ingredients are pantry staples, but I’ve also included helpful substitution ideas so you can adapt the recipe to what you have on hand.
- Pork Chops: Thick-cut, bone-in pork chops (at least 1 to 1½ inches thick) are best for slow cooking because they stay moist and flavorful. Thinner chops or boneless cuts can dry out more easily, but they’ll still work if that’s what you have, just be sure to keep a closer eye on their internal temperature. Rib chops are juicier thanks to their fat content, while loin chops are leaner and benefit most from the optional brine.
- Garlic Powder & Onion Powder: These pantry-friendly spices add depth and a subtle sweetness without overpowering the sauce. You can substitute with 1 to 2 fresh garlic cloves (minced) and ½ a fresh onion (sliced) if you prefer. Add them directly to the Crockpot with the sauce ingredients.
- Dried Thyme: Thyme pairs beautifully with pork and slow cooker recipes. You can also use dried rosemary, sage, or Italian seasoning for a slightly different herb profile. Fresh thyme sprigs can be substituted (use 3x the amount of fresh to dried).
- Chicken Broth: Forms the base of the savory gravy. Low-sodium chicken broth is recommended so you can control salt levels. Vegetable broth or mushroom broth also work well if you want to keep the flavor a little earthier.
- White Wine: Adds acidity and really amazing flavor to the gravy. Choose a dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio. If you prefer not to cook with wine, replace it with additional chicken broth or a splash of apple cider for sweetness and tang.
- Dijon Mustard: Brings a tangy sharpness that balances the richness of the gravy. Yellow mustard works in a pinch, but Dijon offers a smoother, more complex flavor. For a bolder kick, try whole-grain mustard.
- Cornstarch: Used to thicken the sauce into a luscious gravy. If you don’t have cornstarch, arrowroot powder or flour can be used instead (though flour may give the gravy a slightly cloudier look).
- Worcestershire Sauce: Adds umami, a touch of sweetness, and a little tang to round out the sauce. Soy sauce or coconut aminos can be substituted, though the flavor will be slightly different.
- For the Brine (Optional): Brining is optional but highly recommended if you’re using leaner cuts like boneless loin chops. A simple brine of salt and water tenderizes and seasons the meat from the inside out. You can also enhance the brine by adding sugar, garlic cloves, peppercorns, or fresh herbs like rosemary or bay leaves.
Slow Cooker Pork Chops: Step-By-Step Instructions
Before seasoning, searing, and slow-cooking, decide if you plan to brine your pork chops. I recommend a quick 30-minute to 2 hour soak if you’re cooking leaner cuts like boneless pork chops.
Make a brine solution by dissolving ½ cup kosher salt in 8 cups of warm water. Allow the solution to cool to room temperature, then submerge the pork chops in the brine. Rinse and pat dry before seasoning.
- In the meantime, combine the salt, black pepper, garlic powder, onion powder, and dried thyme. This spice mix adds flavor and helps the pork develop a beautiful crust when seared.
- Pat the pork chops dry with paper towels to remove excess moisture. Evenly rub both sides with the prepared seasoning mixture until well coated.
- Next, heat a bit of olive oil in a large skillet over medium-high heat. Add the seasoned pork chops and sear for 2 to 3 minutes per side, or until a golden-brown crust forms. Note: They should not be fully cooked.
- While the pork chops sear, add the chicken broth, white wine, Dijon mustard, cornstarch (1 tablespoon), and Worcestershire sauce directly into the slow cooker. Whisk until the mixture is smooth and combined.
- Nestle the seared pork chops into the sauce mixture, making sure they are coated in liquid. Tip: Spoon some of the mixture over the tops to keep them moist while cooking.
- Cover with the lid and cook on LOW for 4 to 6 hours or until the pork chops are fork-tender. If you’re nearby, baste them once or twice with the cooking liquid as they cook.
- If the sauce is thinner than you’d like, remove the pork chops and cover them to keep warm. Whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the sauce and cook on HIGH for 20 to 30 minutes, or simmer on the stove until thickened.
- Return the pork chops to the slow cooker, then spoon the savory gravy over the meat. Serve hot with mashed potatoes, rice, or buttered egg noodles, and garnish with chopped parsley or green onions if desired. Enjoy!
Pro Tips
Here’s a list of my top tips for juicy, flavorful chops every time!
- 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 in the Crock Pot. 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 is most beneficial for leaner cuts, where hitting the precise 145°F mark ensures juicy results without overshooting into dry territory.
Frequently Asked Questions
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 very little fat or connective tissue, so they are 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.
Thick-cut, bone-in rib chops (at least 1 to 1½ inches thick) or shoulder chops work best in the slow cooker. These cuts contain more fat and connective tissue, which helps keep the meat juicy and tender. While boneless loin chops can also be used, they’re leaner and more prone to drying out, so it’s best to brine them beforehand or monitor cooking time closely. For more information, check out my guide to the different cuts, cooking times, and temperature for pork chops.
Storage and Freezing Tips
- Storage: Allow the pork chops and sauce to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. Store them in their cooking liquid to help retain moisture and flavor.
- Freezing: For best results, freeze pork chops in individual portions along with some of the sauce in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
More Slow Cooker Pork Recipes
Slow Cooker Pork Chops Recipe
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.
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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was superb! The pork was so tender & fell off the bone…great taste to the meat!!
I served with mashed potatoes and the thickened gravy over it. Also had fresh green beans. A totally delicious dinner!! Thank you so very much!
So glad you enjoyed the pork chops. Mashed potatoes, green beans, and gravy sound like the perfect dinner. Thank you for sharing your feedback!