Pork chops have a reputation for drying out, and in a slow cooker, that reputation is earned if you use the wrong cut and cook them for too long.
Boneless loin chops are lean and have almost no fat or connective tissue. Cook them for six or seven hours, and they become chewy and unsatisfying.
The Kitchn is blunt about it: avoid boneless chops in the slow cooker entirely.
This recipe uses bone-in chops and cooks them for just 2.5 to 3 hours on low. The bone insulates the meat and slows moisture loss, and the shorter cook time brings them to 145°F while they stay tender and juicy.
The gravy is built in the pot from broth, cornstarch, garlic, and herbs, and it thickens as the chops cook — no slurry at the end, no waiting, no searing.
It’s a genuine dump-and-go recipe, and it’s high in protein. A thick bone-in chop lands around 38 grams per serving, and the gravy adds richness without adding much.
Why This Recipe Works
Bone-in chops are the right cut for a slow cooker. The bone acts as an insulator, helping the meat retain moisture. Boneless loin chops are too lean and turn chewy. If you can find blade or shoulder chops, those are even better — they have more connective tissue and become more tender as they cook.
Cooking for 2.5 to 3 hours on low instead of 6 to 7 is what keeps them juicy. Pork chops are not a long-braise cut like chuck roast. They’re lean, and they cook fast. The slow cooker does a gentler braise, not one that breaks down collagen over eight hours.
Whisking the cornstarch into the cold broth thickens the gravy without needing a slurry at the end. Cornstarch needs to be dispersed in cold liquid before it heats. Adding it to the broth base lets it thicken gradually as the pot heats, and the gravy is ready when the chops are.
The garlic-and-herb blend is what makes the gravy taste finished. Rub the chops with garlic powder, onion powder, thyme, parsley, smoked paprika, salt, and pepper, and add the minced garlic to the broth. The butter on top melts into the gravy, adding richness.
Patting the chops dry before seasoning is what helps the rub adhere. Surface moisture dilutes the seasoning. Thirty seconds with a paper towel makes a difference.
The chops go into the broth, not on top of it. They should be nestled in a single layer with the liquid around them, not submerged and not sitting dry above it. That’s what gives you both a seasoned crust and a braise.
Serving over mashed potatoes lets the gravy do double duty. The gravy is the best part of this recipe, and mashed potatoes, rice, or egg noodles are the right vehicle for it.
Ingredients That Matter
Most of this list is flexible. Three ingredients are easy to get wrong, so those are the ones worth explaining.
4 thick-cut bone-in pork chops, about 1 inch thick. Bone-in rib chops or loin chops are the right choice, and blade or shoulder chops are even better if you can find them. Avoid boneless loin chops — they’re too lean for the slow cooker.
Low-sodium chicken broth and cornstarch. The broth is the base of the gravy, and the cornstarch thickens it. Whisk them together cold before they go into the pot.
Chicken bouillon paste and Worcestershire sauce. These are what give the gravy depth without a sear. The bouillon adds concentrated chicken flavor, and the Worcestershire adds savory umami.
How to Make It
Step 1: Whisk the gravy base.
In the bottom of a 6-quart slow cooker, whisk together 1 cup low-sodium chicken broth, 2 tablespoons cornstarch, 1 tablespoon Worcestershire sauce, 1 teaspoon chicken bouillon paste, and 4 minced garlic cloves until smooth and lump-free.
Step 2: Season the chops.
In a small bowl, mix 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried parsley, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Pat the chops dry and rub the seasoning evenly over both sides.
Step 3: Layer the chops.
Lay the seasoned chops in a single layer in the broth mixture. Top each chop with a pad of butter — about 2 tablespoons total.
Step 4: Slow cook.
Cover and cook on low for 2.5 to 3 hours, or on high for 1.5 to 2 hours, until the chops reach 145°F and are tender. Check at 2.5 hours — pork chops go from tender to dry quickly.
Step 5: Serve.
Spoon the garlic-herb gravy over the chops and serve with mashed potatoes, rice, or roasted green beans.
Tips and Troubleshooting
The chops are dry and chewy. They were boneless, or they cooked too long. Use bone-in chops and pull them at 2.5 to 3 hours on low, or when they reach 145°F.
The gravy is thin. The cornstarch didn’t have enough time to thicken, or there was too much liquid. Cook on high, uncovered, for the last 15 to 20 minutes to reduce it.
The gravy is too thick. Add a splash of broth or water and stir.
The chops are tough. They were a lean boneless cut, or they were overcooked. Bone-in blade or shoulder chops are the most forgiving.
The seasoning is bland. The rub was light, or the broth was low-sodium, and the bouillon was skipped. Taste the gravy before serving and adjust.
The chops didn’t fit in a single layer. Use a larger slow cooker, or overlap them slightly — they’ll still cook, but they may take a few extra minutes.
The gravy tastes flat. It needs more Worcestershire, bouillon, or salt. Taste at the end and adjust.
Storage and Make-Ahead
Store the chops and gravy in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth, until just warmed through — high heat will dry the chops out.
The chops freeze reasonably well for up to 2 months if stored with some of the gravy to prevent drying. Thaw overnight in the refrigerator and reheat gently.
Store leftovers in the refrigerator within 2 hours of cooking, and discard anything left at room temperature for more than 2 hours. Reheat to 145°F.
What to Serve These With
The gravy is the best part of this recipe, and the right side is whatever gets it from the plate to your mouth.
Mashed potatoes. The classic pairing. The gravy soaks into the potatoes and makes them worth making on their own. Yukon Golds make the creamiest mash, and a lumpy rustic mash works just as well here.
Egg noodles or rice. If you’d rather skip the potato, egg noodles and rice both catch the gravy. Rice is the better choice if you’re packing leftovers for lunch, because it holds up in the refrigerator without getting gluey.
Roasted green beans or broccoli. Something green and slightly charred balances the richness of the gravy. Toss them with olive oil and salt and roast at 425°F for 15 to 20 minutes while the chops finish.
Crusty bread. Not a side, exactly, but a piece of bread is the most efficient way to get the last of the gravy off the plate.
Cauliflower mash. If you want a lower-carb version of the mashed potato pairing, cauliflower mash works the same way and catches the gravy just as well.
A simple green salad with a sharp vinaigrette. The acid cuts through the richness and gives you something fresh alongside the braise. Keep it simple — greens, a lemon vinaigrette, and a little shaved Parmesan.
Crockpot Pork Chops — Dump-and-Go Garlic Herb Gravy
Tender bone-in pork chops slow-cooked in a rich garlic-herb gravy that thickens right in the pot. No searing, no slurry, and about 38g of protein per serving.
Ingredients
For the chops:
- 4 thick-cut bone-in pork chops, about 1 inch thick
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp black pepper
For the gravy:
- 1 cup low-sodium chicken broth
- 2 tbsp cornstarch
- 1 tbsp Worcestershire sauce
- 1 tsp chicken bouillon paste
- 4 cloves garlic, minced
- 2 tbsp butter, sliced into pads
Instructions
- Whisk the broth, cornstarch, Worcestershire, bouillon, and garlic in the bottom of a 6-quart slow cooker until smooth.
- Mix the seasoning blend and rub it evenly over the patted-dry chops.
- Lay the chops in a single layer in the broth and top each with a pad of butter.
- Cover and cook on low for 2.5 to 3 hours, or on high for 1.5 to 2 hours, until the chops reach 145°F.
- Spoon the gravy over the chops and serve.
Notes
Notes: Use bone-in chops — boneless loin chops dry out in the slow cooker. Check at 2.5 hours; pork chops go from tender to dry quickly. Refrigerate leftovers for up to 3 days. Nutrition information is an estimate.
Nutrition (per serving, estimated, pork and gravy): About 310 calories, 38g protein, 4g carbs, 15g fat, 0g fiber, 680mg sodium.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 384Total Fat: 22gSaturated Fat: 7gUnsaturated Fat: 15gCholesterol: 104mgSodium: 634mgCarbohydrates: 7gFiber: 1gSugar: 0gProtein: 38g
All nutritional values provided on this website (including calories, macros, and nutrient percentages) are estimates intended for informational and educational purposes only. These values are calculated using online recipe nutrition databases and software. Because individual cooking methods, product brands, ingredient substitutions, and exact portion sizes vary, the actual nutritional content of your meal may differ from the estimates shown here.
FAQ
Can I use boneless pork chops?
I don’t recommend it. Boneless loin chops are very lean and turn chewy and dry in the slow cooker. If you only have boneless chops, cook them for 2 to 2.5 hours on low, and check them early.
What’s the best cut for slow cooker pork chops?
Bone-in blade or shoulder chops are the best choice because they have more connective tissue and become tender as they cook. Bone-in rib chops work well too.
Why only 2.5 to 3 hours?
Pork chops are lean and cook fast. Six or seven hours on low will overcook them. The slow cooker is doing a gentle braise, not breaking down a tough roast.
Do I need to sear the chops first?
No. This is a dump-and-go recipe. The seasoning rub and the gravy give the chops plenty of flavor without a sear.
Can I add potatoes?
Yes. Baby potatoes or quartered Yukon Golds can go in the bottom of the slow cooker under the chops. They’ll absorb the gravy and add about 30 minutes to the cook time.
How do I know when the chops are done?
Use an instant-read thermometer. Pork chops should reach 145°F and rest for 3 minutes.
More High-Protein Crockpot Recipes You’ll Love
- Mississippi Pot Roast — Dump-and-Go Crockpot
- Easiest Crock Pot Pot Roast – Fall-Apart Tender with Gravy (Foolproof)
- Balsamic Fig & Rosemary Crockpot Beef Chuck Roast (With Creamy Parmesan Polenta)
- Classic Pot Roast — Dump-and-Go Crockpot
Closing
This is the pork chop recipe I make when I want the comfort of a slow-cooker dinner without the dry, chewy result that boneless chops give you.
Bone-in, a short cook, and a gravy that builds itself in the pot — that’s the whole formula. Serve it over mashed potatoes and let the gravy do the rest.
