Slow Cooker Pork Chops are always a family favorite. This bone in version includes a Creamy Herb Sauce that takes it over the top in flavor!
I was lucky growing up in that my family all ate dinner together almost every night. I didn’t realize it at the time, but it really was a big deal. It’s something that many families struggle with now days, mine included. I always remember my favorite meals being my Mom’s pork chop recipes. It seems like my brother and I were always racing to see who could get seconds first and more than once I’m pretty sure it turned into a battle. I’m sure it drove my mom crazy, but at the same time she had to love the fact that we loved her cooking so much! That left no doubt that as the mom doing the cooking now, I really wanted Slow Cooker Pork Chops that I could share with my family.
This recipe may be a slight departure from that original one from more than just a few years ago but in my own way I wanted to create that same sort of meal for my kids. Thankfully these Slow Cooker Pork Chops with Creamy Herb Sauce seemed to do the trick. Of course it’s hard to say what kind of memories they will help make, but at least everyone requested seconds.
Pork chops are so quick to dry out and that’s why I think they are perfect in the slow cooker. They turn out juicy and fall apart tender. Top them off with a creamy gravy perfectly seasoned with your favorite herbs and you have a winner
I served these pork chops with potatoes but the side dish option are endless! Here are some of the sides I recommend for this recipe.
- Crockpot Skinny Mashed Potatoes
- Slow Cooker Creamy Garlic Mashed Potatoes
- Crispy Garlic Onion Green Beans
- Slow Cooker Gratin Potatoes
- Slow Cooker Cheesy Potatoes
Need a slow cooker to use for this recipe? Here is the one I bought
- 2 pounds bone-in pork loin chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 small yellow onion diced (or about 1/4 cup)
- 2-3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon dried mustard powder
- 1/8 or up to 1/4 teaspoon pepper, depending on taste
- 1 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon freeze dried parsley
- 1 teaspoon freeze dried basil
- Sprinkle each side of pork chops with thyme, salt, pepper and mustard
- In large skillet over medium high heat melt butter with olive oil
- Add onion and garlic and saute for about 2 minutes
- Move onions and garlic to side of pan and add seasoned pork chops
- Saute for about 2 minutes on each side until lightly browned
- Transfer contents of pan to slow cooker
- Add chicken broth
- Cover and cook on low for 6-8 hours or high for 3-4
- Remove pork chops and cover to keep warm
- Add cream to slow cooker and whisk
- To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
- Bring to a boil for 2-3 minutes until thickened to desired consistency
- Add additional salt and pepper to taste
- Pour over pork chops and garnish with freeze dried herbs
Hungry for more juicy pork chop recipes?
Slow Cooker Peach Glazed Pork Chops
Slow Cooker Apple Stuffed Pork Chops
Slow Cooker Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. If you purchase a product through this link I will earn a small commission. As always, I only recommend products I use and love!
This post was originally published on October 13, 2014 and has been updated to include fresh photos and any recipe updates due to retesting or reader feedback.
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Thank you for sharing. I tried this recipe today for my husband (I’m a vegetarian) and 2 lbs of pork loin ended up being 6 medallions but the amount of sauce was about a quart, which is far more than one would need for that amount of meat. Do you use this sauce for anything else?
It’s very good served over mashed potatoes on the side!
Has anybody subbed the heavy cream for greek yogurt?
I made these on the stovetop instead of the crock. Great flavor and an awesome pan gravy. I’m savoring these now along with some mashed potatoes @ Lima beans. Thanks!
How did you make them on the stove top? Thanks!
Hi I made this on stove top and fried both sides until lightly brown and then put inside the oven 180c until tender
Add the cornstarch in its juice then mix then pour the sauce in the pork
Jennifer, this recipe was absolutely fantastic. Was one of the best meals I’ve ever made. Thank you so much for sharing.
Awesome!! Thanks for the feedback and so glad you loved it!!
Would this work with different cuts of pork, just cut in similar size? Still learning on the different cuts of pork!
Thank you 🙂
Yes I think you could adapt it. Just remember to adjust the cooking time based on the thickness of the meat. And remember that bone-in generally stays juicier and more flavorful than boneless. Let me know what you try!
Did you pan fry them AFTER the crock pot as well? I noticed in the picture there appears to be crispy fat on the chop and I’ve never had anything come out of the crock pot crispy like that! Can’t wait to try these tonight!
Nope! Just before as indicated in the recipe 🙂 As long as the liquid is not completely covering the top of the chops, they will keep their crispy brown texture on top!! Mmmm, I love these pork chops…kinda wishing I had made them again tonight! 😉 Let me know how they come out!
OMG! This was TO DIE FOR! I followed the recipe, except, I made mine in an electric pressure cooker. I seared the chops on the stove with the sauted onion and garlic and added them to the pressure cooker with the chicken broth. I cooked them for 20 minutes (my chops were very thin to begin with as it was all I had on hand) and then I did a natural release for 10 minutes and then quick released. I moved the chops to a serving dish, empied the juicy contents of the pressure cooker into a pan on the stove, whisked in the cream and cornstarch and reduced until I got a gravy consistency. I then poured it over the chops in the serving dish and served it with parmesan mashed potatoes, salad and frech bread.
Thanks Christina!! You’re making me hungry again ;). Wow, I’ve never tried using a pressure cooker but it sounds pretty awesome!! Might have to give it a try one of these days since I hear so many good things about it.
This really was fabulous, everyone scared down their plates !! Thanks for sharing
That’s great!! Thanks so much!
My first time cooking pork chops in a crock pot I may never baked them again!!! I used 2% milk and butter to substitute Heavy whipping cream. It worked I just had to add a little more corn starch to thicken it!
That’s great!! Thanks for letting me know and I’m so glad you liked them!!
Im making these tomorrow!! After reading the recipe and the comments, I’m sold! I’m a father of 5 kids and they all love pork chops, I’m positive they will love them as well.
P.S. Slow cooking rules!!
Please let me know how they turn out and what everyone thinks!!! My family does not always like pork chops but they love these 🙂 And yes, slow cooking DOES rule 🙂
Thank you so much for this recipe! I have systemic mastocytosis and react to many things and this recipe might actually be something I will be able to eat and it sounds sooooo yummy!
Hi Amy! I’d never heard of that, I had to look it up. I’m glad you found a recipe that might work for your particular diet! I’m not sure what particular foods you have to avoid, but let me know if you need help searching my site for any specifics! And let me know how the pork chops turn out!
These look so good! Will half and half work instead of heavy cream?
Hi Cara, yes I think half and half should work just fine.
Awesome thanks! Can’t wait to try
Hi there!
I’m going to try this recipe tomorrow night, but I’m just curious…will tossing some veggies (green beans maybe) into the slow cooker at the same time really alter the taste/turnout of this? Or is there any other veggie you’d suggest? I’d just love to have a whole meal good to go, but I’m new to the slowcooker!
I haven’t tried it with the recipe yet but I’d say it would be worth trying! Green beans are probably a great option.
I’m trying to plan ahead and finally doing some crockpot freezer meals, do you think I could do it with this recipe? Still brown the chops before freezing or not?
Thanks
Hi Darcy! To make these freezer friendly I would skip the browning step. Could potentially create food safety issues by only partially cooking then freezing. Add all the seasonings and freeze. Thaw completely before cooking and add chicken broth at that time. Then complete remaining steps as listed. Did you get my free e-book with 5 new recipes to make-ahead and freeze? Just sign up for the e-mail list!! And… stay tuned for a big announcement about freezer meals coming soon…. 😉
This sounds so amazing, I am going to try it tonight. I have boneless pork loin rib meat – smaller 3 x 1.5 inch pieces, so I will reduce the cooking time a little.
I am so glad there are no mushrooms in this recipe. I will let you know how it works out.
That should turn out awesome! Be sure to let me know!
i followed the recipe,except after i seared my chops and put them in the slow cooker,i had these onions and garlic that i added another tbs of olive oil and butter,then added a cup of white wine,pinot grigio,and reduced it to half and poured it over the chops,omg,it was pure heaven on a plate,best pork chops in the world,thank you,ive died and went to heaven…
oh my gosh, the wine? Perfect!! I’m totally going to have to try that next time! Thanks Michelle!
Making these today for my mom’s birthday dinner.
The house already smells fantastic!
Can hardly wait till it’s time to eat!
Thanks for the recipe =)
Hope they turned out great! Happy Birthday to you mom! 🙂
Can I use fresh parsley and basil??
Could I use fresh parsley and basil? If so how much? Thank you 🙂
absolutely! You will typically use 3 times the amount of fresh herbs to dried. I would probably add half to start and half at the end since fresh herbs don’t hold up as well in the slow cooker.
Can’t wait to try this recipe! Have you tried using this recipe with a different protein? I am thinking of substituting chicken with pork instead? Thoughts or suggestions?
Thank you!
I think chicken should work well!
I made this on the stove last night as it was too late to use a slow cooker and I was drooling for these flavors. Served with a quinoa and mushroom mix. Yummy!!!
Sautéed onions and garlic, reserved.
Slowly fried chops over medium heat, seasoned as recommended. . Removed, covered and placed in warm oven.
Added broth and onion mix to skillet, increase. Heat to medium high, added cream and corn starch.
Added last herbs, stirred and served.
Could I use coconut cream instead of heavy cream? Allergic to dairy, but I want this
Hi Olivia! I haven’t tested it out, but I’m pretty sure there’s a good chance it should work!
Thanks for this fantastic versatile recipe including the delicious sauce. I don’t comment on recipe forums unless i and the family find something special. This one has gone into our “Best Recipes” folder. Ill never do pork chops in the pan or on the barby again……
Hi Liam!! This is what I love to hear. So glad you liked the recipe.
Followed instructions exactly using the low temp. Pork was way overcooked. Very very dry. The flavor was good, so next time I’ll cut cooking time in half.
Hi Linde, Thanks for giving the recipe a try! My slow cooker cooks faster than some others, so it sounds like maybe yours does the same. Hopefully next time they will turn out better if you decrease the cooking time.
Hi! Looking to make this tonight. Could I substitute the corn starch for flour? Also would you adjust the time for bone-in chops?
Hi Jesse. Sorry I didn’t get back to you sooner, I was away for appointments all day. Hopefully you made them and they turned out great! But, to answer your questions, yes, you can sub corn starch in this recipe. Also, the recipe is written for bone-in chops, so if you use boneless, I would probably reduce the cooking time slightly, unless they are a very thick cut chop.
I felt the sauce really needed more complexity — more herbs, perhaps some wine or even some honey to balance out the salt.
Thanks for the feedback! Those all sound like wonderful additions!
I made these today and they were great. I used the bone in pork chops which are usually juicier than boneless but they were still a little dry. Any tips for this? Also, the sauce was delicious!
Hi Michelle! I would probably decrease the cooking time a bit or use a smaller slow cooker. If the slow cooker wasn’t very full it could cause the chops to cook a little faster and dry out.
Will try that, thank you!
I just got finished eating these. They were very good. They were a tad dry and I cooked them on low for only 4 hours.
I could not get the gravy thick enough despite 2Tb of cornstarch.
Any suggestions?
Hi can you tell me the carb intake on this Meal please my husband and I are trying to do low-carb
Hi Jessica!! I don’t currently have the nutrition info on this (but will be working on this in the future) but you can plug in the recipe at myfitnesspal.com and that should easily help you out 🙂
I only comment on a recipe when it’s worth my time. This one makes the BEST pork chops ever. My kids have asked me to make only this recipe again when we have pork chops. I followed it almost exactly and cooked the chops on high for 3 1/2 hours. They fell off the bone as they were so tender and the flavour was out of this world amazing. The only changes I made was decreasing the salt as I used smoked pork chops and I used plain yogurt for the heavy cream in the gravy. I want to try using wine next time!!! Thanks for the recipe as it’s one that impresses and is worth keeping!
Hi Sheila! Thanks so much!!! Let me know how it turns out with wine!!!
I could not get the gravy thick enough despite 2Tb of cornstarch. Help! I want to make this again as the flavor was delicious!
Hi Michelle! You could add up to 1/4 cup cornstarch or flour by making a paste and simmering it for around 5 minutes, and it should thicken up for you.
I’m a novice cook, and found this recipe challenging to my newfound skills, but do-able and delicious. Everything as promised (a rare treat indeed). I did everything as directed, but had trouble getting the gravy to thicken. Perhaps I should use 2 tbls of cornstarch next time?
Hi Virginia!! Yes, if it was still thin, you may have gotten a little extra liquid from your chops. I would recommend increasing the cornstarch and that should do the trick 🙂
I made this today and it was amazing! I tweaked it a little. I decreased the broth to 1 cup. I didn’t want to over cook the meat so I put my crockpot on 2 hours and let it sit in warm until I got back from church. I did have to add more cornstarch to thicken it but the flavor is so good. I will never make pork chops in the oven again. I served it with green beans and jasmine rice!
SO awesome, Rhonesha! I’m so glad you enjoyed them so much! Thanks for letting us know you liked them!