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
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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
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Sprinkle each side of pork chops with thyme, salt, pepper and mustard
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In large skillet over medium high heat melt butter with olive oil
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Add onion and garlic and saute for about 2 minutes
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Move onions and garlic to side of pan and add seasoned pork chops
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Saute for about 2 minutes on each side until lightly browned
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Transfer contents of pan to slow cooker
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Add chicken broth
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Cover and cook on low for 6-8 hours or high for 3-4
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Remove pork chops and cover to keep warm
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Add cream to slow cooker and whisk
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To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
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Bring to a boil for 2-3 minutes until thickened to desired consistency
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Add additional salt and pepper to taste
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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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Sheila Falk says
March 28, 2017 at 11:26 pmI 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!
Jennifer says
April 1, 2017 at 8:37 amHi Sheila! Thanks so much!!! Let me know how it turns out with wine!!!
Jessica says
March 27, 2017 at 9:12 amHi can you tell me the carb intake on this Meal please my husband and I are trying to do low-carb
Jennifer says
April 1, 2017 at 8:41 amHi 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 🙂
Michelle says
March 19, 2017 at 6:00 pmI 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?
Michelle says
December 2, 2016 at 11:11 pmI 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!
Jennifer says
December 5, 2016 at 2:44 pmHi 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.
Michelle says
December 5, 2016 at 9:48 pmWill try that, thank you!
CookFromthePrairies says
November 21, 2016 at 7:25 pmI felt the sauce really needed more complexity — more herbs, perhaps some wine or even some honey to balance out the salt.
Jennifer says
November 21, 2016 at 8:45 pmThanks for the feedback! Those all sound like wonderful additions!
Jesse says
August 30, 2016 at 12:15 pmHi! Looking to make this tonight. Could I substitute the corn starch for flour? Also would you adjust the time for bone-in chops?
Jennifer says
August 30, 2016 at 9:30 pmHi 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.
Linde says
August 5, 2016 at 5:17 pmFollowed 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.
Amy @ Slow Cooker Gourmet says
August 5, 2016 at 9:40 pmHi 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.
Liam says
July 16, 2016 at 7:30 pmThanks 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……
Jennifer says
July 17, 2016 at 7:43 amHi Liam!! This is what I love to hear. So glad you liked the recipe.
Olivia says
May 16, 2016 at 2:32 amCould I use coconut cream instead of heavy cream? Allergic to dairy, but I want this
Jennifer says
May 16, 2016 at 8:25 pmHi Olivia! I haven’t tested it out, but I’m pretty sure there’s a good chance it should work!
Jo says
May 4, 2016 at 1:58 pmI 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.