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Slow Cooker Pork Chops with Creamy Herb Sauce

What is it about pork chops that can make a family goes nuts for dinner time? These juicy delicious chops are made with a creamy herb sauce right in the slow cooker for a meal that will have everyone scrambling to get to the table first!

pork chop with mashed potatoes and green beans on a white plate topped with gravy

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.

Using your slow cooker to make pork chops ensures they will turn out tender and juicy every time. Nobody wants dried out pork chops!

4 browned pork chops in slow cooker

How to Make Pork Chops in the Slow Cooker:

  • season the chops well and brown them up before slow cooking (if you use a multi-cooker like this one, it’s zero hassle!)
  • cook them up with plenty of onions and garlic
  • slow cook them with chicken broth all day so they don’t dry out
  • and some cream and thickener to the pan drippings and make a delicious gravy

pouring chicken broth over pork chops in slow cooker

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.

  1. Crockpot Skinny Mashed Potatoes
  2. Slow Cooker Creamy Garlic Mashed Potatoes
  3. Crispy Garlic Onion Green Beans
  4. Slow Cooker Gratin Potatoes
  5. Slow Cooker Cheesy Potatoes

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!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!

pork chops with gravy in slow cookerHow to Make Slow Cooker Pork Chops Video:

More tips for making juicy slow cooker pork chops:

  • use bone in pork chops for best results
  • be careful not to overcook pork when browning
  • make sure all chops are covered with liquid while cooking
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!

Slow Cooker Pork Chops with Creamy Herb Sauce

Jennifer Draper
What is it about pork chops that can make a family goes nuts for dinner time? These juicy delicious chops are made with a creamy herb sauce right in the slow cooker for a meal that will have everyone scrambling to get to the table first!
4.03 from 79 votes
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 8
Calories 582 kcal

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 dried parsley
  • 1 teaspoon 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

Notes

  • can also use fresh herbs if desired
  • be sure not to overcook pork when browning
  • be sure to use bone-in chops
  • leftovers will keep up to 3 days in fridge

Nutrition

Calories: 582kcalCarbohydrates: 5gProtein: 50gFat: 38gSaturated Fat: 18gCholesterol: 220mgSodium: 765mgPotassium: 969mgVitamin A: 745IUVitamin C: 7.9mgCalcium: 61mgIron: 1.6mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

 

 

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81 Comments

  1. 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!!

    1. 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 🙂

  2. 5 stars
    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!

  3. 5 stars
    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.

    1. 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.

  4. 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!

    1. 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!

  5. Would this work with different cuts of pork, just cut in similar size? Still learning on the different cuts of pork!
    Thank you 🙂

    1. 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!

  6. 5 stars
    Jennifer, this recipe was absolutely fantastic. Was one of the best meals I’ve ever made. Thank you so much for sharing.

  7. 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!

      1. 5 stars
        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

  8. 4 stars
    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?

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