Pioneer Woman Crockpot Pork Chops are the answer when you want dinner to practically cook itself, but still taste like you put your heart into it. I know the feeling when the day gets busy and 5 p.m. sneaks up fast. You want something cozy, creamy, and tender enough to cut with a fork. You also want a recipe that does not ask for fancy gadgets or tricky steps. That is exactly what this is, and once you try it, I think it will be a regular in your slow cooker rotation.
How to Make The Best Crock Pot Pork Chops
Let’s make a batch that tastes like Sunday dinner with hardly any effort. I keep the ingredients simple and pantry friendly, but the flavor is bold and comforting. These are the kind of pork chops that make people say wow after the first bite.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1 teaspoon kosher salt and 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 cup low-sodium chicken broth
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
- 2 tablespoons butter or olive oil for optional browning
Directions
- Pat the pork chops dry and season both sides with salt, pepper, and paprika. This helps build a flavorful crust and keeps the chops juicy.
- Optional but tasty: warm a skillet with butter or oil over medium heat and sear the chops for 1 to 2 minutes per side. You are not cooking them through, just getting some color. Browning adds depth and makes the gravy taste richer.
- Scatter onions and garlic in the bottom of your slow cooker. Place the pork chops on top.
- In a bowl, whisk together cream of mushroom soup, Worcestershire, chicken broth, and thyme. Pour over the pork chops, making sure everything is coated.
- Cook on low until the pork is tender and reaches a safe internal temperature of 145°F. See the time guide below if you need specifics.
- When done, transfer the chops to a plate. Stir the cornstarch slurry into the slow cooker juices, cover, and let the sauce thicken for 5 to 10 minutes. Spoon that silky gravy over the chops.
Tip: If you want a slightly tangy twist, add a teaspoon of Dijon mustard to the sauce. For a savory kick, a pinch of red pepper flakes does wonders. And if you like mushrooms, throw in a handful of sliced fresh mushrooms with the onions.
Craving an oven method for busy weeknights too? Try these deliciously juicy baked pork chops for a simple plan B that still brings the comfort.
I made these for our family on a rainy night and my husband asked if I had picked them up from a restaurant. The gravy was so creamy and the chops were super tender. This one is going into our monthly rotation.
One more thing for clarity. When I say the best, I mean tender chops with a creamy sauce you can drizzle over mashed potatoes. The slow cooker takes the stress off, you get the credit, and dinner feels like a hug.
Slow Cooker Time
Timing depends on thickness and cut. In general, low and slow is your friend. That is how you get fork-tender pork that still holds its shape.
Here is a friendly guide I use:
On Low: 4 to 6 hours for 1-inch bone-in chops. Thin chops may be done closer to 4 hours. Thicker chops may need the full 6 hours.
On High: 2 to 3.5 hours, but check early. High heat tends to dry pork faster, so I only use it if I am short on time.
Bone-in chops stay juicier than boneless, but both work. No matter what, aim for 145°F internal temp, then let the meat rest a few minutes before serving. That rest helps the juices settle so the chops stay moist.
If you are curious to compare other slow cooker styles, peek at these savory Crock Pot pork chops too. Different seasonings, same easy method.
I love making these for Sunday because the timing is forgiving. Even if your schedule gets a little messy, the sauce keeps the meat cozy. And yes, your kitchen will smell amazing.
Storing the Chops
Leftovers are pure gold. They taste even better the next day as the gravy settles and the flavors mingle. Here is how I keep them fresh and tasty.
Reheating Tips
Fridge: Store in a covered container with the gravy for up to 3 days. The sauce keeps the pork moist.
Reheat: Use low heat on the stove or microwave in short bursts, adding a splash of broth if you need to loosen the sauce. Avoid blasting with heat so the pork stays tender.
Freezer: Freeze the chops and gravy together for up to 2 months. Thaw overnight in the fridge, then reheat gently.
If you are on a pork kick this week, you might also like this crowd-pleasing option for sandwiches and leftovers: slow cooker pulled pork. It is hands-off and perfect for busy nights.
By the way, if you are tracking, these leftovers make an A-plus lunch. I often slice a chop and tuck it into a warm roll with a spoon of gravy. Not fancy, just really satisfying.
More Delicious Recipes
I am always collecting easy dinners that do not demand much energy. If you want to keep your menu cozy this week, check out this ultra-saucy favorite: slow cooker honey garlic pork chops. The sauce is sticky sweet with a little garlicky bite.
If you prefer to let the oven do the work, the baked pork chops I mentioned earlier stay juicy and pair well with simple sides. And if you are hosting, add creamy mashed potatoes or buttered noodles to catch all that gravy. A bagged salad or steamed green beans finishes the plate without extra fuss.
Did you make this recipe?
I really hope you try it. If you make these, leave a quick note about how it went. Did you tweak the seasoning or add mushrooms? Did your crew love the gravy as much as mine does? Your feedback helps other home cooks pick the right dinner, and it always makes my day.
Common Questions
Can I use boneless pork chops?
Yes. Boneless chops work fine, but they can dry out faster. Keep them on the thicker side and lean toward the low setting.
Do I need to sear the chops first?
You do not have to, but a quick sear adds a lot of flavor. If time is tight, skip it and you will still get great results.
What is the safe internal temp for pork?
145°F followed by a short rest. This keeps pork juicy and tender.
How can I make the gravy thicker?
Stir in a cornstarch slurry and cook covered for 5 to 10 minutes. If it gets too thick, splash in a bit of broth.
Can I make it dairy free?
Use a dairy-free condensed mushroom soup or substitute with a homemade mix of broth, a dairy-free cream alternative, and sautéed mushrooms.
Ready to Set It and Savor?
If you want a dinner that basically cooks itself and makes the house smell like comfort, these Pioneer Woman Crockpot Pork Chops are it. The slow cooker does the heavy lifting while you get a tender result and a creamy gravy that tastes like you worked harder than you did. For more ideas and helpful tips on this style of meal, check out Slow Cooker Pork Chops – How to Make Pork Chops In the Crock-Pot and this friendly walkthrough for Pioneer Woman Slow Cooker Pork Chops. If you try them, let me know how your family likes the gravy. I’m betting you will be back for seconds.
Crockpot Pork Chops
Ingredients
Main Ingredients
- 4 pieces bone-in pork chops, about 1 inch thick
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 cup low-sodium chicken broth
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
- 2 tablespoons butter or olive oil for optional browning Optional browning step
Instructions
Preparation
- Pat the pork chops dry and season both sides with salt, pepper, and paprika.
- Optional: warm a skillet with butter or oil over medium heat and sear the chops for 1 to 2 minutes per side.
- Scatter onions and garlic in the bottom of your slow cooker. Place the pork chops on top.
- In a bowl, whisk together cream of mushroom soup, Worcestershire sauce, chicken broth, and thyme. Pour over the pork chops.
Cooking
- Cook on low for 4 to 6 hours until the pork is tender and reaches an internal temperature of 145°F.
- When done, transfer the chops to a plate. Stir in the cornstarch slurry into the slow cooker juices, cover, and let the sauce thicken for 5 to 10 minutes.
- Spoon the gravy over the chops before serving.
