These Crock Pot Pork Chops are the ultimate answer to those busy days when you want comfort food without hovering over the stove.
They’re tender, juicy, and simmered in a rich creamy sauce that feels like it’s been cooking all day — even though your slow cooker did all the work.
Why You’ll Love This Recipe
- 🥩 Juicy and tender pork chops that fall apart with every bite.
- ⏳ A true set-it-and-forget-it recipe — minimal effort with maximum flavor.
- 🍲 Rich, creamy sauce that’s cozy and comforting.
- 👨👩👧 Family-friendly — everyone at the table will love it.
- 🍽 Perfect for serving with mashed potatoes, veggies, or even mac ‘n’ cheese.
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tablespoon Dijon mustard (optional but recommended)
- 2 teaspoons cornstarch + 2 teaspoons water (optional, for thickening)
- Fresh chopped parsley (for garnish)
Instructions
Step 1: Sear the Pork Chops
- Pat the pork chops dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside.
Step 2: Make the Cream Sauce
- In the same skillet, reduce heat to medium and add butter.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Italian seasoning, chicken broth, heavy cream, and Dijon mustard. Stir well to combine.
Step 3: Slow Cook to Perfection
- Place pork chops in your crock pot and pour the sauce over the top.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork chops are tender.
- (Optional) For a thicker sauce, mix cornstarch with water and stir it into the sauce during the last 30 minutes of cooking.
Variations & Serving Ideas
- Swap heavy cream with half-and-half for a lighter version.
- Add potatoes or carrots into the crock pot for a one-pot meal.
- Serve with mashed potatoes and green beans for a classic dinner, or mac ‘n’ cheese for an indulgent twist.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Pro Tips
- Don’t rush this dish by cooking on high heat — low and slow is best for tender pork chops.
- Skip mushrooms unless you love them, as they tend to get mushy in this recipe.
- If the sauce is too salty, brighten it up with a squeeze of fresh lemon juice.
Frequently Asked Questions
Can I use frozen pork chops?
It’s best to thaw them first for even cooking.
What if I don’t have smoked paprika?
Use regular paprika or add a pinch of cumin for a twist.
Can I make this without a crock pot?
Yes! Use an oven-safe dish, cover, and bake at 300°F for 2–3 hours.
✨ These crock pot pork chops are proof that comfort food doesn’t have to be complicated.