Best 20 Slow Cooker Pork Chops Recipes

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

SLOW COOKER BBQ PORK CHOPS

Steps:

• Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
• Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

EASY PORK CHOPS FOR THE SLOW COOKER

Steps:

• Spread about half the onion slices into the bottom of the slow cooker. Arrange 5 pork chops atop the onion layer. Repeat layering with remaining onion and pork chops.
• Pour cream of onion soup, cream of mushroom soup, and water over the pork chops and onion. Sprinkle ranch dressing mix and onion soup mix over the pork chops; season with salt and pepper.
• Cook on High until the pork chops are tender to your liking, 2 1/2 to 3 hours. Alternately, you can cook on Low for 4 1/2 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

EASY SLOW COOKER SWEET AND SOUR PORK CHOPS

Steps:

• Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops.
• Cook on Low until the pork chops are very tender, 4 to 6 hours.

SAUCY SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
• Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
• Cook pork chops on Low until tender, 6 to 8 hours.
• Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.

SLOW COOKER RANCH PORK CHOPS

Steps:

• Stir together cream of chicken soup, water, and ranch seasoning mix in a slow cooker until well combined. Add pork chops.
• Cook on Low until pork chops are no longer pink in the center, 4 to 6 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Stir in sour cream during the last 10 minutes of cooking.

SLOW-COOKER PORK CHOPS WITH APPLE CHUTNEY

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in cooker.
• In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over pork in cooker; top with apples.
• Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes.

SLOW COOKER FRENCH ONION PORK CHOPS

Steps:

• Spray a skillet with cooking spray and heat over medium-high heat. Quickly brown pork chops in the skillet, seasoning with garlic salt, 5 to 7 minutes total. Transfer to a slow cooker and pour French onion soup on top.
• Cover and cook on Low for 8 hours.
• Remove the chops and keep warm. Add sour cream and flour to the slow cooker, mix well, and warm until slightly thickened, 10 to 15 minutes. Serve sauce over the chops.

TENDER SLOW COOKER PORK CHOPS

Steps:

• In a large skillet, brown chops in oil in batches; drain. Transfer to a 5-qt. slow cooker. Layer with onion, red pepper and mushrooms. Combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over vegetables., Cover and cook on low for 5-6 hours or until meat is tender. Serve with rice.

SLOW COOKER BONELESS PORK CHOPS

Steps:

• Mix flour, dry mustard, and garlic powder together in a bowl. Dredge pork chops in the mixture.
• Heat oil in a skillet over medium heat. Cook pork chops until browned, about 4 minutes per side. Place chops into a slow cooker; add soup and 1/4 cup water. Cook on Low until no longer pink in the center, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SLOW COOKER SMOTHERED PORK CHOPS

Steps:

• Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
• Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SLOW-COOKER PORK CHOPS

Steps:

• Sprinkle pork chops with pepper. Place pork chops in 3 1/2- to 4-quart slow cooker. Sprinkle with garlic. Pour soup over pork chops.
• Cover; cook on Low heat setting 7 to 8 hours or until the pork is fork-tender. Remove pork chops from slow cooker and place on plate; cover to keep warm.
• About 30 minutes before serving, make rice as directed on package. Stir together cornstarch and water. Stir cornstarch mixture into mushroom sauce in slow cooker. Heat in slow cooker 5 minutes. Serve sauce over pork chops and rice.

SLOW COOKER PORK CHOPS AND RICE

Steps:

• In a large skillet over medium heat, brown pork chops on both sides.
• Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
• Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

SLOW COOKER PORK CHOPS

Steps:

• Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

SLOW-COOKER PORK CHOPS

Steps:

• Lay the pork chops on a rimmed baking sheet and sprinkle both sides of each chop with salt and pepper. Put the flour on a small plate. Coat both sides of the chops with the flour and put back on the baking sheet to come to room temperature while you prepare the remaining ingredients.
• Add the mustard, honey and 1 tablespoon of water to a 4- to 6-quart slow cooker and stir to combine. Cut the shallot into rings and add to the cooker, separating the rings. Core and cut the apple into 1/2-inch chunks and add to the cooker with 1/4 teaspoon salt. Stir to combine the shallots and apples with the sauce. Spread the mixture in an even layer and lay the pork chops on top, overlapping as needed.
• Cover and cook on low until the pork is cooked through, about 3 hours. Transfer the chops to a large plate and top with the warm apples and sauce. Serve with creamy grits or buttered rice if desired.

SLOW-COOKER CHIPOTLE PORK CHOPS

Steps:

• Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.

CUBAN SLOW-COOKER PORK CHOPS

Steps:

• Layer the pork chops in a crock pot.
• Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
• Set the crock pot for 6 hours on the low setting.
• Add the olives to the sauce before serving.

SLOW COOKER SWEET GLAZED PORK CHOPS RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place pork chops at the bottom.
• In a bowl, mix together the chili sauce and the jelly; pour on top of pork chops.
• Cook on LOW for 6-8 hours (do 8 hours if your pork chops are frozen) or HIGH for 3-4 hours (I prefer the low and slow method for these).

SLOW-COOKER PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
• Place the apples in the slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
• Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

SLOW-COOKER BOURBON PORK CHOPS

Steps:

• For sauce, whisk together first 6 ingredients. In a large skillet, heat oil over high heat. Brown pork chops; 2-3 minutes per side. Transfer to a 5-qt. slow cooker. Pour sauce over top., Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 3-4 hours. , Remove chops from slow cooker; keep warm. Skim fat from cooking juices; transfer half of the cooking juices to a saucepan. Mix cornstarch and water until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve over chops.