These slow cooker pork chops are juicy and full of flavor! Cooked low and slow, they become incredibly tender and are perfect for a comforting meal.
What I love about this recipe is how simple it is. Just throw everything in the slow cooker and let it do the magic. Plus, the smell will make your house feel like home!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are the best for this recipe as they stay juicy, but boneless chops work great too. Just watch the cooking time, as they might cook faster!
Onion: A medium yellow onion adds sweetness and depth. If you prefer a milder taste, you can use sweet onions or shallots instead.
Garlic: Fresh garlic is a must for flavor. If you’re in a pinch, garlic powder can be used—just adjust to taste!
Mushrooms: Feel free to substitute with any mushrooms you like. Button mushrooms are common, but cremini or shiitake will add a deeper flavor.
Chicken Broth: Opt for low-sodium broth to control the saltiness. If you’re vegetarian, vegetable broth is a suitable alternative.
Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. Tamari is a great gluten-free option!
Thyme and Rosemary: Dried herbs work fine here, but fresh herbs take the flavor to another level. If unavailable, you can skip the rosemary and use just thyme.
How Can I Achieve the Perfectly Tender Pork Chops?
The slow cooking process is key. It allows the pork chops to become very tender. Here’s how to ensure perfect results:
- Start with searing the pork chops. This locks in the juices and enhances the flavor. Don’t rush this step!
- Layer your onions and mushrooms in the slow cooker first. This keeps the pork elevated and helps it cook evenly.
- Cook on low for 6-7 hours for the best texture. If pressed for time, cooking on high for 3-4 hours works too, but might not be as tender.
- If the sauce is too thin, use cornstarch and water to thicken it up towards the end of cooking. This step can make a big difference in texture!
Slow Cooker Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 sprigs fresh rosemary (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Fresh parsley or thyme, chopped (for garnish)
- Slices of lemon (for garnish)
- Side: Steamed green beans or your favorite vegetable
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus cooking time. If you choose to cook on low, plan for 6-7 hours, or if you’re short on time, 3-4 hours on high will work too!
Step-by-Step Instructions:
1. Seasoning the Chops:
Start by seasoning the pork chops generously with salt and pepper on both sides. This will help bring out their natural flavor.
2. Searing the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear them for about 2-3 minutes on each side until they turn golden brown. Once done, remove the chops from the skillet and set them aside.
3. Sautéing the Vegetables:
In the same skillet, add the thinly sliced onions and mushrooms. Sauté them until they become softened (around 4-5 minutes). Add minced garlic during the last minute of cooking and stir until fragrant.
4. Preparing the Slow Cooker:
Transfer the sautéed onions, mushrooms, and garlic into the slow cooker. Now, place the seared pork chops over this vegetable mixture.
5. Mixing the Sauce:
In a bowl, combine the chicken broth, soy sauce, Worcestershire sauce, and thyme. Mix well and pour this mixture over the pork chops in the slow cooker. It will enhance the flavor!
6. Adding Herbs:
If you’re using fresh rosemary, sprinkle the sprigs on top for added aroma and flavor.
7. Cooking Time:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chops should be tender and fully cooked through when done.
8. Thickening the Sauce (Optional):
If you prefer a thicker sauce, remove the pork chops once they’re cooked. Turn the slow cooker to high and stir in the cornstarch slurry. Cook for another 10-15 minutes until the sauce thickens to your liking.
9. Serving:
Serve the pork chops hot, topped with the mushroom-onion sauce. Garnish with fresh parsley or thyme and lemon slices for a bright touch.
10. Enjoy Your Meal!
Pair the pork chops with steamed green beans or your favorite vegetable for a complete comfort food experience. Enjoy your delicious meal!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used! Just be aware that they may cook faster than bone-in chops, so keep an eye on them to avoid overcooking.
What If I Don’t Have Mushrooms?
No problem! If you prefer not to use mushrooms, you can substitute them with other vegetables like bell peppers or zucchini, or simply skip them altogether.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the microwave or on the stove with a splash of broth to keep the pork moist.
Can I Freeze the Cooked Pork Chops?
Absolutely! You can freeze the cooked pork chops in an airtight container or freezer bag for up to 3 months. Thaw them overnight in the fridge before reheating for the best results.