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
and have been using all year and love! Perfect for browning up the pork chops without using an extra pan! I use the 4 quart for most of my meals. I even turned the sauté function back on in order to make the gravy at the end. Truly a one-pot meal!
Slow Cooker Pork Chops with Creamy Herb Sauce
Ingredients
- 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
Instructions
- 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
Nutrition
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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I made this a few weeks ago and although the sauce came out nicely, my pork chops came out terribly. They were falling off the bone but horribly dry and the overall texture was just awful. I don’t know if I cooked them way too long, if my pork wasn’t great quality or what but the chops were inedible and we literally threw the entire dinner away.
However, I tried the recipe again but instead of cooking in the crockpot, I browned the chops and then baked them in the oven. I made the sauce with the leftover bits from browning the pork and of course the onions and garlic and this dish was AMAZING. I put a little chicken broth in the baking dish with the pork and put a pat of butter on top of each of them and they cooked perfectly.
Overall the flavors of this recipe are to die for but I just couldn’t get the crockpot version to work for me. I’m glad I took a risk and tried it again with a different method!
Made this several times and even my finicky family members love it. I’ve had some issues getting the sauce to thicken so I added more flour and it worked out. But 4.5 to 5 hours (I’m new to cooking and a little slower than most on the prep time) after getting home from work puts us at the table around 8 to 8:30pm which is kind of late to be eating. Have you had any luck making this recipe in an instant pot.
I made this exactly to the directions, except using bone-in pork chops, did not have. The broth did not thicken even with 2Tblsp cornstarch & pork chops were so dry. Maybe i will try again with the bone-in pork chops.
Hi Sylvia! I only recommend using only bone-in pork chops in the recipe as written for best results. Modifying the main ingredient in this recipe will not yield the same results, as bone-in and boneless pork chops cook up very differently and have different flavor.
I have made this so many times over the last 3.5 years that I’ve lost count. I have always made it as a Keto version by swapping the cornstarch for about 1/2 tsp Xanthan gum. It has NEVER disappointed us. We LOVE the taste of this recipe and I LOVE how easy it is. I have even made this an instant pot favorite so I only have the one pot getting used. Life is good!
Thanks Melynda! This is one of my favorites too!
Your previous pork chop recipe was a family favorite of ours. Now that the old link is down, I am so upset I only saved the link and never actually copied down the recipe. Is there anyway I could please have your old recipe? You would save the day!
Hi Jamie!! I don’t think I actually made any changes to the recipe on this one… just updated the pictures to be little brighter!
The suggested cooking time was way off. I cooked for 6 hrs on slow and they were falling apart and tough. The sauce saved the day. Decrease the time for sure! I served with mashed potatoes and arugula sale with saved parm, olive oil and lemon.
Sorry to hear that Mandy. Seems so odd they would be tender enough to be falling apart yet still be tough at the same time. Generally if meat is still tough in the slow cooker it needs more time. How thick were your chops? Were they bone-in?
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!
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 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.
Hi Jennifer
I didn’t read this recipe thoroughly before I went to the market, and bought boneless chops… will these still work for this recipe, I know results may be different, just checking with the chef for advice on how to proceed!
This should still work! I’d watch cook times, as boneless chops cook a little faster and could dry out.