Proof that pork chops can actually be moist: easy fall-apart Crock Pot Pork Chops. Forget the rubbery, dry pork chops of your past—these are juicy and tender, saucy, and made with just five ingredients!
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Why You’ll Love This Easy Slow Cooker Pork Chops Recipe
- Actually Delicious Crockpot Pork Chops. Forget the flavorless hockey puck pork chops you’ve suffered in the past. After perfecting Grilled Pork Chops, Air Fryer Pork Chops, and Stuffed Pork Chops, I’ve tackled how to make crock pot pork chops that don’t feel like a punishment.
- Tender and Juicy. This slow cooker pork chop recipe changes everything—they’re fork tender and will have everyone at your table polishing their plate (as will these Smothered Pork Chops).
- Easy Peasy. Not only are these the best slow cooker pork chops you’ll ever try, they’re also incredibly simple. There’s very little prep.
- You Only Need a Handful of Ingredients. 5 in fact! Keep pork chops in your freezer and this recipe can be a dinner staple.
5 Star Review
“This was amazing! Pork chops were moist, and the bbq sauce added great taste…..even as a gravy for mashed potatoes. Easy. I’ll be making this a lot!”
— Cindy —
How to Make Crock Pot Pork Chops
The Ingredients
- Bone-In Pork Chops. You can trim away some of the fat without sacrificing moisture; the bone will help insulate the meat.
- Onions. The onions melt into the sauce and give the tender pork chops extra flavor (like Pork Chops with Apples). For crock pot pork chops and potatoes, add a few diced Yukon gold potatoes instead of (or along with) the onions.
- Barbecue Sauce. Sauce is one way to keep pork from drying out in a slow cooker. Choose your favorite store bought sauce to keep this meal easy and breezy or go all out with my favorite homemade Barbecue Sauce, which is ready in 15 minutes and worth the effort.
- Garlic Powder + Onion Powder. Easy ways to season these tender chops.
- Cornstarch. Thickens up the sauce before serving your tender, moist crock pot pork chops. You can also thicken the sauce with arrowroot powder.
- Green Onions. An optional garnish that adds a final flourish of color and zip to the finished dish.
The Directions
- Prepare. Season the pork chops on all sides.
- Layer the Sauce and Onions. Spread a thin layer of BBQ sauce in the bottom of a lightly greased crockpot and top with the onions.
- Add the Meat. Place pork chops in the slow cooker.
- Cook. Spread the remaining sauce over the chops, then cover and cook until tender.
- Rest. Let the pork rest so it’s juicy when you cut into it.
- Thicken the Sauce. Add a slurry of cornstarch and water to the slow cooker with the remaining sauce. Whisk, cover, and set to HIGH. Cook, stirring occasionally, until the sauce thickens.
- Finish. Serve the chops topped with the thickened sauce and a sprinkle of green onion. ENJOY!
Leftover Ideas
Serve leftover crock pot pork chops on buns for a tasty barbecue pork sandwich, over a bed of greens for a BBQ pork salad, as a Pork Quesadilla, or over egg noodles for a hearty meal.
What to Serve with Crock Pot Pork Chops
- Casserole. Broccoli Rice Casserole or Corn Casserole would pair well with these pork chops.
- Potatoes. Crockpot pork chops with potatoes are a classic! Try Oven Roasted Potatoes or Garlic Mashed Potatoes.
- Vegetables. Roasted Green Beans and Air Fryer Brussels Sprouts are wonderful with this recipe.
- Mac and Cheese. Pair Instant Pot Mac and Cheese or Pumpkin Mac and Cheese with crock pot pork chops.
- Salad. Arugula Salad or Kale and Brussels Sprouts Salad would be ideal for a light, healthy side.
Recipe Tips and Tricks
- Thaw Frozen Pork Chops. Frozen meat in a slow cooker may linger at an unsafe food temperature for too long during cooking, allowing harmful bacteria to possibly grow. Always thaw your meat completely before adding it to a slow cooker.
- Use Low Heat. You can overcook pork chops in the slow cooker, so it’s important to use LOW heat. If you cook the chops on HIGH they are likely to be dry. Speaking of…
- Do Not Overcook! In a crock pot, boneless pork chops cook in 1 1/2 to 2 hours on LOW; bone-in pork chops cook in 5 to 6 hours. If your slow cooker runs hot, check even earlier.
- Use an Instant Read Thermometer. Dry, tough pork chops are likely over-cooked (can you tell I am hammering this home?). The FDA recommends an internal temperature of 145 degrees F. Because the temperature of meat rises as it rests, I recommend removing pork chops from the slow cooker when they reach 140 degrees F on an instant-read thermometer. The carryover cooking finishes the job.
- Let the Meat Rest. Resting meat, including pork chops, is MANDATORY so that the juices can redistribute. Cover them with foil, and let them rest for 5 to 10 minutes before cutting.
Crock Pot Pork Chops
Prep: 10 minutes
Cook: 2 hours 30 minutes
Total: 3 hours
Servings: 4 –6 servings
The BEST crock pot pork chops. Tender and easy to make with just a few ingredients. Try this recipe with bone-in or boneless pork chops.
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Ingredients
- 2 pounds THICK-CUT (1 1/4- to 1 1/2-inch-thick) boneless pork chops or bone-in pork chops* about 4 pork chops (do not use thin-cut boneless chops—just don't)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups barbecue sauce (try my recipe for homemade bbq sauce)
- 1 small yellow onion thinly sliced
- 2 tablespoons cornstarch mixed with 2 tablespoons water to make a slurry
- Chopped green onion optional for serving
Instructions
- In a small bowl, stir together the garlic powder, onion powder, salt, and pepper. Sprinkle on both sides of the pork chops.
- Lightly coat a 5-quart or larger slow cooker with nonstick spray. Spread a thin layer of BBQ sauce over the bottom, then scatter the onions over the sauce.
- Add the pork chops, overlapping somewhat as needed.
- Spoon the remaining sauce over the chops so that each has a nice amount on top. Cover and cook on LOW (1 1/2 to 2 1/2 hours for boneless chops and 5 to 6 hours on LOW for bone-in chops).**
- Remove the pork to a plate and cover with foil to keep warm while you thicken the sauce.
- Add the slurry to the slow cooker with the remaining sauce.*** Whisk to combine, cover the slow cooker, and set to high. Let cook, stirring occasionally, until the sauce thickens, about 45 minutes to 1 hour depending upon your slow cooker.
- Serve the pork chops hot, topped with the thickened sauce and a sprinkle of green onion.
Video
Notes
- *INGREDIENT NOTE: Please, please DO NOT use ultra-lean, thin-cut boneless pork chops in this recipe. Even if you check early, the meat will still be dry by the time it reaches a safe internal temperature. Learn from my mistakes and buy thick-cut!
- **COOKING TIP: Your cooking time will vary based on your specific slow cooker, the thickness and fat content of your pork chops, and whether you are using bone-in or boneless chops. For your first batch, I recommend doing it on a day when you are home and can check on the chops more frequently. My thick (1 1/2-inch) boneless chops cooked in just under 2 hours. When in doubt, check the meat early to ensure it stays nice and tender.
- ***THICKEN SAUCE ON STOVETOP: Transfer the sauce to a medium saucepan. Whisk in the slurry, and then cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner. Do not do this unless you are POSITIVE your insert is stovetop safe or it may crack).
- TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
- TO REHEAT: Very, very gently rewarm leftovers in a skillet on the stovetop or in the microwave.
- TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1of 4, using my homemade BBQ sauce recipeCalories: 565kcalCarbohydrates: 65gProtein: 37gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 117mgPotassium: 967mgFiber: 2gSugar: 48gVitamin A: 332IUVitamin C: 2mgCalcium: 88mgIron: 2mg
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I used bone-in pork chops and these turned out perfect! They were falling off the bone. Husband and kids approved!
Hooray! Thanks for reporting back, Jennifer. I’m glad it was a success!
How about using a Fresh Boneless Pork Center Loin Roast instead of chops. After cooking, slice into individual servings. Should help keep it moist.
Hi Cheryl, I have not tried that but you are welcome to experiment. I hope you enjoy the recipe!
When would you put in the potatoes? At the beginning or somewhere into the cooking process? Thanks!
Hi Tara! I would add them at the beginning with the onions. I hope you enjoy!
We’re on a low carb diet so I used G. Hughes Sugar Free BBQ sauce, arrowroot to thicken. I’m not sure why your carb count was so high. Must have been the BBQ sauce. We put in radishes instead of potatoes. Excellent for anyone on a low carb diet. Thank you!
I’m so happy that you enjoyed this recipe, Dorothy! Thank you for taking the time to share this kind review!
Crock Pot Pork Chops – made this recipe for dinner & we just loved it. Great flavor & fork tender. My
I’m so pleased to hear that the recipe was a hit, Terry! Thank you for sharing this kind review!
Could you make in oven by chance?
Hi Chasity! I’ve never tried making them in the oven, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Hi Erin, have you ever used frozen pork chops and if so how much longer do they need to cook? Would you recommend thawing pork chops first?
Hi! You’ll definitely want to thaw the pork chops first. As long as they’re completely thawed, you should be able to prepare the recipe as directed. I hope you enjoy it if you try it!
My wife tore up the divorce papers after I made the crock pot pork chop receipe. That’s right! These chops saved my marriage.
I’m so happy that you enjoyed the recipe, Aaron! Thank you for sharing this kind review!
I’ve made this recipe twice and it turned out great! If I double the recipe (about 4 pounds of bone-in chops) how long would you say to cook them for? Thanks in advance!
I’m so happy that you’ve enjoyed the recipe, Cayla! I haven’t tried doubling the recipe before, so I don’t have any specific timing suggestions. It will also depend on the size of the individual pork chops. I’d recommend cooking on LOW and checking them very early (starting around 2 hours) and often to ensure they don’t overcook, then you can increase the time as needed from there. I hope this helps!
Hi, if I wanted to make these in the oven instead how can I do that?
Hi Ashley! I’ve never tried making them in the oven, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
These pork chops are so nice and juicy! I made these for dinner over the weekend while visiting my in-law’s lake house. Recipe was easy to follow. It was so nice to just set the meat in the crockpot and be able to enjoy time at the lake. I had a finish them off in the oven due to time constraints and the meat not being quite done at 2 hours. They were delicious! The family loved the meal! Thanks for the recipe!
So glad you enjoyed them Lisa! Thank you so much for this kind review!
I made this recipe and I used Sweet Baby Ray’s barbecue sauce. It was beyond amazing and my family loved it!!
Everyone said that they definitely want me to make this recipe again
Hi Joellen! So glad you enjoyed the recipe! Thank you for this kind review!
Silly question… but how do you keep the pork chops warm if you remove them for 45 minutes while thickening the sauce?
Hi Naomi! Remove the pork to a plate and cover with foil to keep warm while you thicken the sauce. Hope this helps!
Very tender. My family enjoyed this recipe very much!
Hi Bridget! So glad you enjoyed the recipe! Thank you for this kind review!
What if my slow cooker is 3 quart only?
Hi Sonya! I’ve only tested this recipe out in a larger slow cooker so I am unsure if it would work in a 3 qt. If you decide to experiment, let me know how it goes!
This was amazing! Pork chops were moist, and the bbq sauce added great taste…..even as a gravy for mashed potatoes. Easy. I’ll be making this a lot!
Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review!
I made this and was happy with the results. I did add extra veg to the bottom of the crockpot (sliced carrots and potatoes) and all were perfectly cooked in two hours on low. Without this post,
I would have cooked them twice as long before checking, (and ruined them!) so I greatly appreciate the advice provided here.
I would like to try it again using a sauce which is ‘lighter’ in flavour than commercial barbq sauce. Perhaps the barbq sauce is a bit overpowering due to the amount of vinegar it seems to contain. Any suggestions for moderating the tanginess?
Hi Bonnie! So glad you enjoyed the recipe! Thank you for this kind review! We love the flavor of these pork chops but you might need to play around with the type of bbq sauce that fits your taste. Thanks!
Recipe won’t pin.. wish it would.
Hi Marie, I’m sorry, are you saying the Pinterest button is not working for you?
Loved this recipe & it was so easy! Thank you!
Hi Betty! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin,
I’m making this recipe now and having a little trouble understanding the last few steps. Do I put the pork back into the slow cooker after I add the slurry to the sauce, or leave them on a plate covered with foil?
Hi Carrie! You’ll leave the pork out while your slurry thickens the sauce. Hope you enjoy it!
Potatoes didn’t get done. Barbecue sauce was overwhelming; ruined whole dish. Would not serve again. Nobody liked it. I was embarrassed.
I’m sorry to hear that you had trouble with the recipe, Dee. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
What a delicious way to make pork chops. I used boneless 1.5 inch thick and cooked on high for 2.5 hours. Served on a bed of mashed potatoes with the sauce on top. I well definitely make this again.
Hi Joni! So glad you enjoyed the recipe! Thank you for this kind review!
just to clarify you cooked on high for 2 1/2 hours or low?
I’m glad I tried this recipe. It was okay, though I think it could be better & I will actually make again. The fact that it was dry was my fault. I used very thick pork chops, cooked on low & tested this after 1 hour. At that point the thermometer was reading about 130 degrees. I should have closely watched the crockpot and most likely turned it off after about 10 more minutes, but I continued to let it cook another hour while I worked on side dishes. Not a smart move on my part. Next time, I will keep a lot closer eye on the cooking pork chops & make sure I stop the cooking process much sooner, as in when they are just done & hopefully a bit pink. Though this dish doesn’t say you need to brown the chops beforehand, I would recommend it. I didn’t & the colour of the meat was rather pale looking. I used Baby Ray’s BBQ sauce & it had a bit of a kick to it. The sauce thickened on its own without having to use corn starch. I served this with rice.
Thanks for the feedback Cathy!
This recipe is a keeper!!! I am so excited. It was super easy to make, and absolutely delicious. Everyone in my family, including my three children, got seconds. What I like best is the simplicity of this recipe. No need to brown the meat first! One note for readers- it might take less time to cook than suggested so check early like Erin mentioned. I had two thick cut grilling chops, totalling 1.6 lbs, and I cooked it on Low for only 2 hrs 15 min, and let it go on warm setting for 15 min, and it was perfect. I had thought I needed 5-6 hrs for bone in but I am so glad I checked on it at 2 hrs 15 min. Thank you Erin for such an easy and delicious recipe.
Hi Wendy! So glad you enjoyed the recipe! Thank you for this kind review!
Oh heavens, these are absolutely delicious! We have just finished eating these for tea tonight and they are so super tasty. The recipe is incredibly easy and full of flavour. We had these with buttered jacket potatoes and peas. We used 2 thick cut bone-in chops which we really like and these held together so well, and were very tender at 5-6 hours on low. We use Sweet Baby Ray Honey BBQ sauce. There is no doubt that this is going to be one of our house favourites. Thank you so much for introducing me to this great way with a pork chop!
Hi Deb! So glad you enjoyed the recipe! Thank you for this kind review!
Not a pork chop lover but these were the best I have ever had! Great flavor and super tender. Mine were done in 4 hours to perfection. Hubby says the recipe is a keeper.
Yay! Thank you Shaina!
So easy to put together, and absolutely delicious. I made the recipe as written, no substitutes. The chops came out moist and tender, and the sauce didn’t need any thickening for us. Will definitely make it again and again. Thank you.
AWESOME Mara, thanks for sharing!
I’ve tried a lot of different crock pot pork chops recipes over the years, but this one is my absolute favorite. The pork chops are always so juicy and flavorful, and the sauce is the perfect complement.
Yay, so happy to hear that Amber!
Made this last night and ate it today. It was Fabulous! My husband and I loved it. It was full of flavor and so easy to make. I added a little more onion and garlic and seasonings because we like lots of flavor. This is definitely a keeper! Thank you for sharing it with us.
So good to hear, thanks Stefanie!
Very good. It was a hectic day & I started it later than I planned, but it all worked out. I added more sliced onions in the bottom for extra flavor. I served it with some smashed potatoes and a green vegetable and it worked well together.
So happy to hear, thank you Zoe!
Best BBQ pork chops using the crockpot on LOW! I choose NOT to use lean porkchops and I also choose bone-in…however, checking the doneess was a good idea. My chops fell off the bone and juicy. This recipe is going to be a KEEPER in my family. I give this one 5☆’s!! Thank you..
Great to hear! Thank you!
Absolute delicious; however I cooked my chops on low 2 1/2 hours then tested with meat thermometer and would not go over 120. So added slurry and cooked another hour, same thing. I think I need a new thermometer!
Glad you enjoyed it Jane!
Do you put the chops back in the sauce while the sauce is thickening?
Hi Patt, no you’ll remove the pork to a plate and cover with foil to keep warm while you thicken the sauce. Enjoy!
Our family loved this recipe! So simple and easy to throw together in the morning. I used Sweet Baby Rays as well as dried onions on the bottom (all I had on hand), and it was still deliciously seasoned and tender. Served with steamed green beans tonight. So versatile for any side dish, though!
Great to hear, thank you Casey!
I’m new to crock pot cooking and I love it! I made this just as you wrote except I did sauté the onions a bit for flavor and added some mushrooms. It is absolutely delicious and reminds me of my mom’s version. A very homey, comforting dish! Thank you!!
Yay! Thanks Alessandra!
It tastes really good. It was a hectic day & I started it later than I planned, but it all worked out & I threw together some potatoes & carrots half way through the cooking. Very hearty meal. Thank you!
Yay! Thank you Vickie!
You may as well just stop scrolling and make it. These are the perfect chops! It was so tasty and juicy. So easy to make. I served it over mashed garlic potatoes. I will definitely make this again.
Love it! Thank you Tiffany!
Hi Erin: I just bought boneless pork loin chops, 2-inches thick, would the timing remain the same: 2 1/2 hours on low? I usually brine pork chops. Do you think I’d need to or do you think I could make the recipe as written?
Hi Pamela, for the timing I’d say, since they are a thicker cut, that you’d probably need to do the full time,, but I would start checking the temperature at 1 1/2 hours. I would definitely recommend making it as written! Enjoy!
Wouldn’t the chops get cold sitting out under foil for 45 min to an hour? O
Hi Becky, they do cool off but I keep them in a warm place. Also you can place them back into the sauce when it’s done to heat them a little. Enjoy!
I want to make this as a freezer meal, but the instructions are a bit confusing. You say freeze, then thaw before reheating. Does that mean you suggest cooking the pork chops before freezing it? Could I just prep this and freeze before cooking it? Then when I’m ready to make it, thaw then cook in the crock pot as instructed?
Hi Colleen, the freezing instructions in the recipe card are for after they are already cooked. I haven’t tried to make it and freeze it before cooking, so you would be experimenting. Let me know how it goes if you give it a try!
This recipe is fantastic. I followed the method to a “T” (including brining and searing), used apples, onions and carrots for the veggies, added some spices that we particularly like and cooked for 3.5 hours. Chops were about 3/4″ thick and nicely marbled.
This recipe will definitely go into regular rotation at our dinner table!
Thank you so much, Janice!
I followed the recipe almost as written, leaving out the kosher salt because I decided to first brine the chops for about an hour. I also used a sugar-free barbecue sauce. The chops turned out tender and flavorful. Next time I may try your barbecue sauce recipe.
So glad to hear, thank you Lynn!
I would make this recipe again – I’m not a big fan of barbeque sauce, but this recipe let me get the unique flavor with out the heavy sauce. And best of all, it was so easy.
So happy to hear! Thank you Debbie!