Crock Pot Pork Chops Recipe with Gravy + Video
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Crock Pot Pork Chops and Gravy are so tender and juicy — they practically melt in your mouth! The scrumptious taste of garlic and the spice of chile paste add the perfect kick to the flavor of tenderized slow cooker pork chops. Check out our video too.
Crock Pot Pork Chops and Gravy
When life starts to get busy, slow cooker recipes come to the rescue! Slow cooker recipes are great — not only because they taste fantastic, but also because they are so easy to make!
This recipe is perfect for busy weeknights and literally creates a delicious recipe that you’ll be craving until next time.
You will love how simple it is to make this smothered pork chops crock pot recipe. All you need is 10 ingredients and 5 minutes of prep time.
Watch the helpful video in this post to see how easily everything is put together.
Love how tender meat is when made in the crockpot? You’ll also love these slow cooker honey sriracha meatballs and this recipe for slow cooker beef brisket.
Or for something different our Iowa pork tenderloin sandwich recipe will knock your socks off!
Smothered Pork Chops Ingredients and Notes
- Boneless Pork Chops – This cut comes from the loin of a pig, located between the pig’s hip and shoulder.
While quite lean, pork chops are still full of flavor and a great option for weeknight meals.
You can also use bone-in chops, but they may take longer to cook. - Red Chile Paste – I typically use the Garden Gourmet brand, which can be found in the produce section of the grocery store.
- Garlic, Black Pepper, & Kosher Salt – Simple seasonings bring out the flavors of the pork chops.
I recommend using minced garlic, but you can also use garlic powder if you have that on hand. - Soy Sauce – Since this recipe already includes salt, opt for low sodium soy sauce. If regular is all you have, then reduce the amount of salt.
- Light Brown Sugar – Brown sugar adds the right amount of sweetness to your sauce.
Using light brown sugar is preferred, as it is more mild than darker brown sugar. - Ketchup – This adds rich, tangy flavor to balance out the sweetness and saltiness of the sauce.
- Cornstarch – Use this to help thicken the gravy. You will need to mix it with equal parts water to make a slurry, or you’ll end up with lumps!
How to Make Crock Pot Boneless Pork Chops
- Check internal temperature. Use an instant-read digital thermometer — pork chops are done when they reach at least 145°F in the center.
- Adjust the heat level. If you prefer a spicier sauce, add 2 to 3 tablespoons of chile paste instead of 1 tablespoon.
Want to skip the spice? You can omit the chile paste and enjoy a sweeter gravy sauce instead. - Watch those chops! Since cooking time can vary based on your slow cooker and the thickness of your chops, check the meat when adding the cornstarch slurry.
You may not need the full extra hour of cooking after that.
Serving Suggestions
Pork can be paired with rice and vegetables for a balanced meal.
Some tasty veggie dishes that I recommend pairing crock pot boneless pork chops with include my best ever garlic roasted broccoli or air fryer green beans.
Not a fan of rice? Try mashed potatoes on the side instead.
Storing and Reheating Leftover Pork Chops and Gravy
Allow cooked pork chops to cool, then transfer to an airtight container. They will keep in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
Reheating leftover pork is a quick and easy process! Simply place the chops in a baking pan with a few splashes of water or beef broth, then cover with foil.
Cook for 10 to 15 minutes at 350°F, until warmed through.
Kitchen Tools You Will Need
- Slow Cooker – Great not only for crock pot pork chops and gravy, but also for soups, roasts, shredded chicken, and more!
I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven. - Meat Thermometer – A digital version will be easiest to read.
Crock Pot Pork Chops and Gravy FAQ
Use thick-cut pork chops instead of thin-cut. Thicker meat will become juicy and tender in the slow cooker, while thinner meat runs the risk of drying out if cooked for too long.
Yes, bone-in pork chops are a great alternative if you can’t find boneless pork chops. Just keep in mind that they may need a little extra time to cook all the way through.
Low and slow is recommended for a reason! Because chops are such a lean cut of meat, cooking them on High will most likely dry them out. Be patient — the results are worth the wait!
When cooking pork chops, you make to make sure that they’re cooked all the way through before eating. No matter if you’re cooking thick pork chops or thin pork chips, for the best results, use an instant-read thermometer to test the internal temperature.
As long as the reading is at least 145 degrees, the pork chop should be considered fully cooked and safe to eat.
A good pork chop isn’t meant to be tough! Since this recipe uses simple ingredients, adding everything to the crock pot and following the steps on the recipe card is a simple way to make sure that you have a tender and juicy pork chop.
The great thing about cooking this family favorite in the slow cooker is that even if this great recipe is a little bit tough, the low heat and long cooking time with tenderize the meat and also give it a lot of flavor. This is why it’s one of my favorite recipes!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Crock Pot Recipes
Easy Crock Pot Pork Chops Recipe with Gravy + Video
Ingredients
- 1/2 cup light brown sugar, packed
- 1/2 cup ketchup
- 1/4 cup low sodium soy sauce
- 1 tablespoon red chile paste, 1 – 3 tablespoons, I used Gourmet Garden
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 5 pounds boneless pork chops, 3 to 5 pounds, thick cut 1"- 1 1/2"
- 1/4 cup cornstarch
Instructions
- Add ingredients (except pork chops and corn starch) to a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 4 hours.
- After 4 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour.
- Check for doneness with an instant-read digital cooking thermometer. The internal temperature of the chops should be at least 145°F. If the pork chops need longer, cover the pot and continue cooking.
- Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2014, updated and republished December 2023
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I used country pork ribs and ground red pepper and flour and water instead of corn starch. served it on top of rice pilaf. This recipe was an absolute favorite so it will be on a regular rotation.
That sounds fabulous. So happy you loved it!
How much water do you use with the cornstarch?
It is a 1 to 1 ratio
It is a 1 to 1 ratio
1/4 cup of water. It's not listed in ingredients, but it does say equal parts water and cornstarch in the written instructions.
This recipe is delicious!
Made this last night just yummy!!!
How to mix up the cornstarch if you don't have a mason jar to mix it in
Use a whisk,in a bowl. a plastic bowl with a lid, and shake it. A blender. Pour it into a plastic bag and shake it. Was this serious question?
do you have a whisk? just whisk it in a bowl. Or if you have a cup with a lid that will work too.
Just made it, it was great and easy!
HI I MADE IT TODAY . BUT I ONLY USED 1 TSP. OF LIGHT BROWN SUGAR , CAUSE WE DO NOT LIKE TO MUCH SUGAR IN ARE FOOD . BUT LET ME TELL YOU IT ROCKS IT WAS SO GOOD TY.
PUT CORNSTARCH AND WATER IN A COFFEE CUP AND STIR WITH A FORK.
We have made them a few times but the sauce mixture is good on ham also to where no one here wants the honey ham i used to make !!
I made this for dinner tonight and my family loved it. My husband likes super spicy but the rest of us are wimps so i only used 1 5 tbsp of the chili paste and it was perfect. This is so easy to make!
I made this for dinner tonight and my family loved it. My husband likes super spicy but the rest of us are wimps so i only used 1 5 tbsp of the chili paste and it was perfect. This is so easy to make!
This is amazing, it is officially on the supper rotation!!! Yummmmmy
I made these and let me tell you they are to die for made 9 thick chops put left over chops on turano with land o lakes canola butter oh my god what a sandwich thanks for sharing
try it! 🙂
Would this also work as a sauce for a crock pot porkloin? It sounds delicious!
It would be awesome! Enjoy and let us know how it goes.
I actually cooked this with a 2.2 lb. pork tenderloin just tonight and it turned out incredible. I love this recipe, it is basically the only pork chop recipe of any kind that I use anymore. Thanks so much!
Yes
how long did you cook the pork tenderloin?
After I found this recipe we started having "pork chop Sundays" because we all love it. I cook the chops plain for awhile, then drain off the juice and add the other sauce ingredients. Then I don't have to worry about the water/cornstarch mixture. I have shared the recipe with many many people!
I don't have kosher salt. Could I substitute with either sea salt or table salt, and if so, how much would I use?
You can always substitute table or sea salt. If it is fine grain salt (like table salt) use 3/4 teaspoons for every 1teaspoon called for. Enjoy and let us know how it goes.
What is the purpose of the corn starch? Thicken? I was wondering if 1/2 hour would be sufficient? I'm on time constraints and curious if 1 hour is a must?
Yes, it's to thicken. If your slow cooker has a "boil" setting, set it to boil & as son as it starts boiling, add the cornstarch mixture & stir until thicken. It should only take a few minutes.
Can anyone help me find the written recipe? Everything I click on takes me back to picture and video.
Click on more information
I didn't use the cornstarch/water and it was thick enough for me without. I'd check before I used it
I made these, exact to your recipe, they were AWESOME!
I really appreciate it when someone actually follows a recipie and critiques it (rather than "I substituted this for that"). A sincere thank you!
Not a fan of chilli, could you please advise if this recipe is "hot" flavoured?
Thank you
I didn't use the chili sauce and it's just spicy enough for my taste…a bit but not too much
Can the pork chops be frozen before going in?
I have not cooked them that way before, but all meat can go in frozen into a crockpot. The end result may be slightly different and the liquid content would be higher. I would be interested to hear your results. Let us know how it goes. Enjoy!
My experience with frozen meat is the cooking time is longer, sometimes 2-3 hours more. Depends on the density of meat, I guess
I mostly put the meats frozen. No difference 😉
Made this dish tonight was delicious
NEVER COOK FROZEN MEAT IN THE CROCK POT! JUST GOOGLE "IS IT SAFE TO COOK FROZEN MEAT IN A SLOW COOKER".
"Frozen meats: Can be cooked in a slow cooker, however, it is best to use the following guidelines: Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware. Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High
THIS IS DELICIOUS!! We used frozen meat, and it didn't "fall apart" like it seems to in the picture but it cut very easily! My husband didn't leave any leftovers, he ate every drop! I didn't do the corn starch and water, it was a good consistency! My husband wants to cook this everytime we have guest over!
No salt necessary, the light soya sauce already has 35 % sodium.
i have a 4 qt cooker what will the time be ? And would you half the ingredients for 2 people ? Thanks
The cooking time would be the same and, of course, halving it would leave enough for leftovers!
I think it would depend on the thickness of your chops. I would check the meat after 6 hours to see if it is as tender as you like it. If not, put the slurry in and continue cooking. If they are, in the past, I have just poured the liquid in a saucepan and let it come to a boil and put the slurry in to thicken it. Don't forget to stir it the entire time after the slurry has been added so you will have a smooth sauce.
I just put them in my crock pot right now! I'm not sure about the the corn starch/water. Am I putting this in an hour before it's done or after the 6 hours and cooking it another hour?
Thanks for your recipes . . . I'm gonna be trying a few of them. They're simple and easy and look wonderful! Hope you get this soon, or I'll have to wing it.
Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high.
I loved these and with the leftovers I made BBQ sandwiches didn't add anything else for the sauce. Getting ready to make them again!
I am reluctant to use the chile paste, as I don't care for a ton of heat, and more importantly, my toddler would be eating it and I don't want to bother his tummy :-). Any suggestions for substitutions? Have you ever made it without the chile?
Just omit it.
Or can you add Tomato paste instead?
just leave it out…I was gonna use hot sauce but forgot and it doesn't need it in my opinion..it's still plenty spicy for me. I also used only 1/2 tsp garlic. It may still be too spicy for a little one in my opinion..maybe something else for little one.
I leave it out
I couldn't find the chili paste so I go tomato paste and diced green Chili's and mixed them together and it isn't that hot.
i loved your recipe it came out fantastic!! i'd love to use the same sauce for chicken wings, do you know the cook time for about 2lbs of wings??..unfrozen, if it makes a difference ?
My guess would be 4–6 hours on low or 3–5 hours on high until the chicken has reached an internal temperature of 165ºF and the juices run clear.
I only have breakfast pork chops and only about six. Do I need to adjust the recipe?
I made these for dinner last night! OMG they are to die for. I used butterfly pork chops, folded over, so tender, sauce was so thick. Husband wanted to know what else we could put the sauce on. I know you said to layer sauce ingredients but I wonder if it could be combined before adding to meat?
I put it on pasta! It was really good. I used large shell pasta but others would be good too.
I have been making these pork chops for a couple of months now. It is my go to recipe. They are wonderful! Just to give you a laugh, one of our dogs has had some health issues. When we can't get him to eat, I can give him a chop or two and he eats like they are going out of style. He loves them too!
What if you dont have chile paste ?
I used siracha ketchup or 1/2 c ketchup and 1 TBSP siracha sauce. WOW!
I used siracha ketchup or 1/2 c ketchup and 1 TBSP siracha sauce. WOW!
What section of satire do you find chilling paste. Couldn't find it today.
How much water do you use with the cornstarch?
Chili paste is the Asian food section
HAA Carole! The dog has probably learned to pretend to be sick to get those pork chops!
I did not have red red Chile paste, I used Franks red hot instead. Not sure what it tastes like with the paste, but turned out good with Franks!
I made these last week for my family and everyone loved them so much that I'm making them again today! Thanks so much for the great recipe. I can already smell the deliciousness throughout my house, and I just started them an hour ago. Now I can't wait for dinner! Yum!
Just made these and they are divine! I did omit the chili paste due to kids:), but added about 5/6 drops of Sriracha sauce. Such a great recipe, thank you!
Just found this recipe, substituted Korean Sweet and Hot sauce for the cile paste…..have it in the crockpot but I'm not sure about the the corn starch/water. Am I putting this in an hour before it's done or after the 6 hours and cooking it another hour so 7 hours total? Do I just pour the water/starch mix in then let it just sit on top of everything or should I give it a ggod stir?
Made this last week without the chili paste. 6 hours was too long in my crockpot, so will adjust time next time. Flavor was amazing. Going to try with chicken thighs tonight.
On New Year's Day, I typically fix the usual black-eyed peas, greens, cornbread…but, I also fix the kids' favorite dish of the year. This year it was "those pork chops". This time, I used a pork loin, cut in 1 inch slices. It will be ready in a few hours, can't wait. Thank you for providing this year's favorite recipe.
I have a question when it comes to making a meal in a slow cooker. Do you have to thaw the meat first before putting it in, or can you just put the meat in the slow cooker frozen with the other ingredients and cook it that way. I've used my slow cooker before, but I've always thawed the meat first. Thanks for your help with this question!
Your meat doesn't need to be thawed. I have been putting frozen eat in my crock pot for several years. Personally, I think it gets much more moist that way.