Crockpot Pork Chops
These Pioneer Woman Crockpot Pork Chops are cozy, creamy, and tender, perfect for a comforting dinner with minimal effort.
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.
Notes
For a tangy twist, add a teaspoon of Dijon mustard to the sauce. Optional: sprinkle red pepper flakes for a savory kick. Leftovers taste even better the next day.