Tender and juicy, these Crock Pot Smothered Pork Chops are truly the BEST slow cooker pork chops ever! Cooked in a sweet and zesty sauce, topped with onions and fresh herbs, the thick-cut pork chops are a family-friendly dinner for busy nights!
Easy Slow Cooker Pork Chops
You can’t beat the ease of a slow cooker dinner — especially when it involves succulent Crock Pot Smothered Pork Chops in a sweet and tangy sauce. This inexpensive recipe only requires a handful of simple ingredients and about 15 minutes of prep, making it a great weeknight meal for your busiest nights! Pair the tender, juicy meat with mashed potatoes, buttered noodles, rice, cheese, grits or biscuits for a delicious and family-friendly supper!
Which pork chops work best in the slow cooker?
Pork chops are a loin cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra. There are four main types of pork chops: shoulder chops, rib chops, loin chops and boneless chops. The shoulder chops (also called blade chops) are made of dark-colored meat that has a lot of fat and connective tissues, and some blade bone. This cut has a lot of flavor, but it also contains a lot of tough gristle, so the meat does best when it’s tenderized or braised in slow, moist heat. Shoulder chops are well suited for the slow cooker.
You can use either bone-in or boneless pork chops for this recipe. The best pork chops for slow cooking are thick-cut chops with nice marbling throughout. You want a chop with plenty of fat on it to keep the meat moist during the slow cooking process. As mentioned above, look for a blade chop, shoulder chop or sirloin chop, if possible.
How to Make Smothered Pork Chops in the Crock Pot
I'm sharing a few important tips and tricks below for the best Crock Pot pork chops. Most importantly, pick nice, thick chops (boneless or bone-in will both work) and don't skip the step of searing the chops in a skillet. This locks in the juices and gives the chops a great crust on the outside!
Ingredients for Country Smothered Pork Chops
- Thick-cut pork chops
- Olive oil
- Ketchup
- Chicken broth
- Worcestershire sauce
- Brown sugar
- Salt and pepper
- Chili powder
- Ground mustard
- Onion
Step 1: Season Chops
First, pat your pork chops dry with a paper towel and season them liberally with salt and pepper on both sides.
Step 2: Sear Chops
Brown the pork chops in a skillet, just until they get some nice golden brown color on them. You don't need to worry about cooking the pork chops all of the way through, so this step only requires about 3-5 minutes per side.
Step 3: Make Sauce
While the pork chops sizzle in the pan, whisk together the sauce. This is a simple combination of ketchup, chili powder, salt, chicken broth, Worcestershire sauce, ground mustard, and brown sugar. It's similar to a barbecue sauce, since it gives you that zesty, sweet and tangy taste -- all in one bite!
Step 4: Slow Cook
Once the pork chops are browned, transfer them to the slow cooker. Pour in the sauce and add sliced onion on top. That's it!
The thick cut boneless pork chops cook in the Crock Pot for about 4-5 hours on LOW or about 2-3 hours on HIGH. If you're using bone-in thick pork chops, you will need to increase the cooking time -- about 6-7 hours on LOW or 3-4 hours on HIGH.
What to Serve with Southern Smothered Pork Chops
Here are a few easy sides that go well with the smothered pork chops:
- A simple green salad dressed in creamy Buttermilk Dressing
- Skillet Cornbread or Corn Muffins
- Sauteed Spinach
- Cheddar Bay Biscuits, Drop Biscuits or Southern Buttermilk Biscuits
- Coleslaw
- Arkansas Green Beans with Bacon
- Creamed Spinach
- Crock Pot Mac and Cheese or Stovetop Mac and Cheese
- Southern Potato Salad or Easy Potato Salad
- Classic Southern Macaroni Salad
- Creamed Peas
- Ranch Style Beans
- Sauteed Kale with Bacon
- Garlic Mashed Potatoes or Mashed Sweet Potatoes
- Southern Squash Casserole
- Garlic Roasted Broccoli
Storage
Leftover pork chops will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the cooked pork chops in an airtight container for up to 2 months.
To reheat: Place the pork chops in a dish and cover with foil. Warm in a 350 degree F oven for 10-15 minutes, or just until heated through.
How to Cook Smothered Pork Chops in the Oven
If you want to prepare these smothered pork chops in the oven, simply transfer the browned pork chops to a baking dish. Pour the sauce over top, add the sliced onion, and cover with foil. Bake in a 325-degree F oven for 40-45 minutes (for boneless chops).
You can also simmer these boneless pork chops in a skillet on the stovetop. To do so, brown the chops in a large skillet, pour the sauce over top, and add the onion. Place a lid on your skillet and simmer, covered, over LOW heat for 40-45 minutes.
Tips for the Best Smothered Pork Chops Recipe
- Use thick-cut pork chops (bone-in or boneless, it doesn't matter)...but they have to be nice and thick. The thin, wimpy chops that my grocer often stocks just can't hold up to the long cooking process.
- Sear the chops in a skillet first. I know, I know...it's an extra step. But it only takes a total of about 10 minutes and it gives the pork chops so much flavor, locks in juices, and adds a nice, crispy texture on the outside.
- Don't Overcook the Pork Chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on your dish the first time you make it. You know that the pork is done when it reaches an internal temperature of 145 degrees F. That’s why I love my meat thermometer — I can quickly check the meat and know when it’s perfect every time!
- If using smaller, thinner or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
More easy Crock Pot pork recipes that you might enjoy:
- Slow Cooker Pork Chops with Vegetables and Gravy
- Crock Pot Ranch Pork Chops
- Slow Cooker Pork Tenderloin
- Crock Pot Pork Roast with Apricot Sauce
Crock Pot Smothered Pork Chops
Ingredients
- 4 large thick-cut pork chops (boneless or bone-in are both fine) (I used boneless pork chops that were about 8 ounces each)
- 1 tablespoon olive oil
- ½ cup ketchup
- ½ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 ½ teaspoons ground mustard
- 1 sweet onion, sliced
- Optional garnish: squeeze of fresh lemon juice, chopped fresh parsley
Instructions
- In a bowl, whisk together ketchup, broth, Worcestershire sauce, brown sugar, salt, chili powder, and ground mustard. Set aside.
- Pat pork chops dry with a paper towel. Season both sides of the pork chops liberally with salt and pepper. Heat about 1 tablespoon of oil in a large skillet over high heat. When hot, add the pork chops to the skillet. Sear both sides of chops over high heat (about 3-5 minutes per side), and then transfer to slow cooker.
- Pour sauce over the pork chops and add onion on top.
FOR THICK-CUT BONELESS PORK CHOPS:
- Cover and cook on LOW for about 4-5 hours or on HIGH for about 2-3 hours.
FOR THICK-CUT BONE-IN PORK CHOPS:
- Cover and cook on LOW for about 6-7 hours or on HIGH for about 3-4 hours.
- You know that the pork chops are done when they reach an internal temperature of 145 degrees F.
- Serve pork chops smothered in onions and sauce, and garnished with a squeeze of lemon juice and chopped fresh parsley.
I've been searching for a new way to Jazz up pork chops and this recipe looks perfect! Love how it's done in the slow cooker, too. It might be September 1st but it's still absolutely boiling here!
Hi, Nicola! Thanks so much for stopping by. I hope that you get to try this version...they are so good!
I've never been a huge pork chop fan, but these look incredible! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Hi Blair,
We are going to love your Slow Cooker Saucy Pork Chops, they look delicious! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
Come Back Soon,
Miz Helen
Thanks, Miz Helen! I hope that you have a chance to give them a try. They are awesome! 🙂
Just put these in, sooo excited about a meal for a change. I elimated a process you might like to try next time.
After pouring off what little grease was left in the skillet after browning the chops. I then added your sauce ingredients stirring in the browned bits of pork left in the pan, finishing just as you would without another item to wash...guess you can tell I really don’t like to do the dishes, even though I do! Thanks again for sharing.
Let me start by saying that I do a LOT of cooking,and I am very particular about food.I made these, even though I was skeptical at first. I NEVER buy pork chops, because they are always tough or dry or both. These were delicious. I couldn't believe how tender they were. I will definitely be trying some of your other recipes.
Awesome! Thanks for that kind note, Marilyn!
Making these now... the sauce seems just right.. not too sweet, just right.
Awesome! Enjoy, and thank you, Mary!
I made this today OH how awesome, Tender and taste so good! Thank you for sharing.
That's great, Sandy! Thank you!
These pork chops were delicious!! Very tender and flavorful!. I will be passing this recipe along to my family! And will definitely make them again!
Thanks, Bernadette!
If I use only two thick cut pork chops in the crock pot do I reduce the time from 4 hours to 2 hours and do I reduce the ingredients to half
Hi, Jackie! In general, the pork chops should still take about the same amount of time to cook. You might decrease the time by 30 minutes (on high) or an hour (on low), just to account for the fact that the slow cooker isn't as full, but otherwise it shouldn't be a huge difference.
You can cut the sauce ingredients in half to make less of the sauce. Feel free to use a whole onion if you like a lot of onion, or just use half if you don't want as much. Either is fine! Enjoy!
Love the recipe, but hate all the ads.
Almost done making these bad boys! Tasted the sauce before I put the crock pot on and it was AMAZING. Can’t wait until I have these with some mashed potatoes and veggies. ???????? Made the recipe for my in-laws that are over our new place!
Awesome! I hope that everyone enjoys them, Jackie! 🙂
I made this tonight for dinner and it was so good. The pork chops were so tender and we loved the sauce. I did the recipe using the oven version (doubled the sauce) and served with sticky white rice and roasted veggies. I will definitely be making this again. Thank you so much for sharing
Wonderful! Thanks so much for letting me know, Kelly!
Excellent recipe. I used half a large red onion and cooked the chops on the stove top. Tender and delicious.
That's wonderful, Sandra! Thank you!
So yummy and simple to make. The chops melted in your mouth. My only regret was not making more!
Yay! I'm so glad that you enjoyed it. Thanks, Stephanie!
If I don't have chicken broth/beef broth or ground mustard can I skip those or what can I do to substitute
Hi, Dakota! You can skip the ground mustard, or add a dollop of regular mustard if you like that flavor. For the liquid, you'll want to replace the broth with something else. I haven't tested another option, but I would try either white wine or something like apple cider (just omit the brown sugar if you're using a sweet liquid). Hope that helps!
Sounds like a great recipe, can the recipe be doubled or even better, can 6 chops be used instead of4?
Absolutely! Six chops should work perfectly, Heidi! 🙂
I am thinking about preparing this recipe for my husband. I have only one pork chop but it is very large and thick. Would that work with this recipe? Should I halve the sauce or make a full recipe so he has lots of sauce to spoon over his potatoes/noodles?
Hi, Charlene! That should work fine. As far as the sauce goes, it's totally a matter of preference. You can cut the ingredients or half, or you can just make the full recipe and have plenty of extra sauce! 🙂
These chops look so good. The only change I made was to use pork country ribs instead of pork chops. I just put it in the crock pot. I'll message later with results. So excited!
Wonderful! I hope that you enjoy the meal, Caroline! 🙂
What if I dont have thick porkchops? Will they dry out??
Hey, Allison! Thick chops with a lot of fat/marbling are best for slow cooking, but you can still use the thinner chops. I just recommend cooking on LOW for only 2-3 hours. You want them cooked through, but if they continue cooking for too long, they do get dry. Just keep an eye on them. 🙂
So yummy and easy to make! This is a go to meal for us!
Awesome! Thanks, Carrie!
Thank you for such a well written recipe that gives me options for cooking and times for different thicknesses of chops. Simple, delicious ingredients.
Thanks, Linda! I'm so glad that you found it helpful!