Easy Slow Cooker Pork Chops

Slow cooker pork chops are one of the easiest weeknight dinners you can make. With a few pantry seasonings, some onion, and a splash of broth, the slow cooker does the work while you go about your day. The result is tender, juicy pork with a savory onion broth that makes a simple side dish taste like a full meal.

Why You’ll Love This Recipe

• Minimal hands-on time: Most of the work takes about 10 minutes before the lid goes on.
• Simple ingredients: You likely have most of these on hand already.
• Tender results: Slow, moist heat helps lean pork stay juicy.
• Easy cleanup: Everything cooks in one pot, with an optional skillet sear.
• Flexible timing: The chops can cook on low while you are at work or on high for a shorter day.

Ingredients

• 4 boneless pork loin chops, about 1/2 inch (1.3 cm) thick (about 1 1/2 lb or 680 g total)
• 1 tsp kosher salt (5 g)
• 1/2 tsp black pepper (1 g)
• 1 tsp garlic powder (3 g)
• 1/2 tsp onion powder (1.5 g)
• 1 tsp smoked paprika (2 g)
• 1 tbsp olive oil (15 ml)
• 1 medium yellow onion, thinly sliced (about 150 g)
• 1 cup (240 ml) low-sodium chicken broth
• Optional gravy: 1 tbsp cornstarch (8 g) mixed with 2 tbsp (30 ml) cold water

Ingredient Notes

Pork chops: Boneless loin chops work best here because they are lean and cook evenly. Bone-in chops also work, but they may need a slightly longer cooking time.

Onion: The sliced onion forms a bed for the chops and flavors the broth as it cooks.

Broth: Low-sodium broth lets you control the salt level. Water can be used in a pinch, but the flavor will be milder.

Seasonings: Smoked paprika adds a light smoky flavor without any heat. You can use regular paprika if that is what you have.

Equipment You’ll Need

• Slow cooker (4 to 6 quart)
• Large skillet (optional, for searing)
• Meat thermometer
• Cutting board and sharp knife
• Small bowl and whisk (for gravy)

How to Make Slow Cooker Pork Chops

1. Dry and season the chops. Pat the pork dry with paper towels so the seasoning sticks. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl, then rub it over both sides of each chop.
2. Sear the chops (optional). Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 to 2 minutes. Add the chops and cook for 2 minutes per side, until lightly browned. They do not need to be cooked through. Browning adds flavor, but you can skip this step if you are short on time.
3. Layer the slow cooker. Spread the sliced onion across the bottom of the slow cooker. Arrange the chops on top in a single layer, overlapping slightly if needed.
4. Add the broth. Pour the chicken broth around the chops, not over the seasoning on top. The liquid should come about one-third of the way up the chops.
5. Cook low and slow. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Cooking times vary by slow cooker and chop thickness, so start checking at the earlier time.
6. Check for doneness. Insert a meat thermometer into the thickest part of a chop without touching the bone. The pork is done at 145°F (63°C). Let the chops rest on a cutting board for 3 minutes before serving. The temperature may rise slightly during the rest.
7. Make the gravy (optional). Transfer the chops to a plate and cover them loosely with foil. Turn the slow cooker to HIGH. Whisk the cornstarch and cold water together, then stir the mixture into the hot cooking liquid. Let it simmer for 5 to 10 minutes, until slightly thickened.
8. Serve. Spoon the onions and gravy over the chops and serve warm.

Pro Tips for the Best Results

• Choose chops that are about 1/2 inch thick. Thicker chops need more time, while very thin chops can dry out.
• Do not lift the lid during cooking. Each peek can add 15 to 20 minutes of heat recovery time.
• Keep the liquid level low. Slow cooker pork releases juices, so extra broth can make the sauce watery.
• Pat the chops dry before seasoning. Dry meat browns better and holds the rub more evenly.
• Slice the onion evenly so it cooks at the same rate and softens into the broth.
• Rest the chops before serving so the juices settle back into the meat.

Common Mistakes to Avoid

Overcooking the pork: Lean pork can turn dry if it cooks too long. Start checking the temperature at the earliest time listed.

Skipping the thermometer: Color alone does not show doneness. Use a thermometer to confirm 145°F (63°C) before serving.

Using too much liquid: Too much broth dilutes the flavor and makes the gravy thin. One cup is enough for four chops.

Cooking frozen chops: Thaw chops in the refrigerator before cooking so they cook evenly and reach a safe temperature on time.

Variations and Substitutions

• Creamy version: Stir 1/2 cup (120 ml) sour cream or cream into the finished sauce, off the heat.
• Herb version: Add 1 teaspoon dried thyme or rosemary to the seasoning rub.
• Mushroom version: Add 8 ounces (225 g) of sliced mushrooms along with the onions.
• Bone-in chops: Use bone-in chops and plan on an extra 30 to 60 minutes of cook time on LOW. Check the thermometer near the bone.

Serving Suggestions

Serve these pork chops over mashed potatoes, egg noodles, or rice so you can spoon up the onion gravy. Steamed green beans, roasted carrots, or a simple green salad make a balanced side. Apple sauce is a classic pairing that adds a touch of sweetness to the savory pork.

Storage and Reheating

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, place the chops in a covered dish with a splash of broth and warm them in the microwave or in a 325°F (163°C) oven until heated through. Freezing is possible, but the texture of lean pork may change slightly after thawing.

Frequently Asked Questions

Can I make slow cooker pork chops without searing them?

Yes. Searing adds flavor and color, but the chops will still cook through and turn out tender without it.

How do I know when the pork chops are done?

Use a meat thermometer. Pork is safe to eat at 145°F (63°C), followed by a 3-minute rest.

Why did my pork chops turn out dry?

They were likely overcooked or too thin. Check the temperature earlier next time and choose chops about 1/2 inch thick.

Can I use frozen pork chops?

It is best to thaw them in the refrigerator first. Frozen chops take longer to heat and may not cook evenly.

Can I make this ahead of time?

You can season the chops and slice the onion the night before, then refrigerate them in a covered container. Add the broth and start the slow cooker the next day.

Recipe Card

Recipe Name: Easy Slow Cooker Pork Chops

Short Description: Tender boneless pork chops cooked in a savory onion and broth base.

Prep Time: About 15 minutes

Cook Time: 4 to 5 hours on LOW or 2 to 3 hours on HIGH

Total Time: About 4 hours 15 minutes to 5 hours 15 minutes

Servings: 4

Course: Dinner

Cuisine: American

Cooking Method: Slow cooker, with optional skillet sear

Notes: Cooking times are estimates and vary by slow cooker and chop thickness. Use a meat thermometer to confirm 145°F (63°C).

Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.

Nutrition: Nutrition information is an estimate and may vary depending on the ingredients and brands used.