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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Ugh! I've got this all ready to go in ther crock pot and I just realized it called for thick chops and I just have thin cut. Do I just reduce the cooking time, or am I screwed?
I used two pork stakes and two pork chops. The stakes came out more tender and less dry then the chops. The sauce I thickened on the stove first, I removed the pork and then added the sauce to the juices in the crock pot. Then I added the meat back in. I did add three T of Chile sauce as noted in the recipe. The sauce is wonderful. I poured it onto a baked potato too. Yum, this is a keeper.
Just found this recipe! Making it for dinner tonight but will be using my Instant Pot!
Absolutely love this recipe, but I use only 2 tea spoons, as it's got a good kick to it, and we don't want our tongues on fire…. As there's only 2 of us I put the rest in two portion tubs and freeze it for another day when I don't have time to cook, and it comes out just as tasty as it went in the freezer.
I have 4 thick bone-in pork chops. Will the bone-in or extra fat on these pork chops be a problem?
I used country style ribs, bone in… fat wasn't a problem… once you make the slurry, it's fine… and so flavourful!!! 🙂
I made these today…. used some country ribs that I found at the store… Since I am Lazy Keto, I used Splenda Brown Sugar and Heinz no sugar added ketchup… turned out amazing! Will definitely be going into my favourites binder!
Great recipe. I've got kids, so no chilis, but it was still a hit. Definitely do it again, but I'll need to have cornstarch next time. Forgot it, so I used flour.
A fabulous recipe for pork chops that doesn't require browning nor does it call for cream of something soup. I used two tablespoons of chile paste and it was not too hot for even the most heat-sensitive diners at our table. I did not have thick cut pork chops on hand (my preferred cut is thick), so used thinner pork chops and cut the cook time to 2.5 hours in a four quart slow cooker. The chops were above the recommended internal temperature for pork chops (145 degrees) and the sauce was thick enough on its own so I did not use a cornstarch slurry. Fortunately, the pork chops were still fork-tender and tasty. Checking for doneness with a meat thermometer would be better than cooking by time.
All of the family liked this recipe and it will be put into our regular rotation — with thick chops next time! Thank you for such a unique and simple recipe.
Made this tonite exactly as written, served on a bed of jasmine rice & it was delicious! It was a little too spicy for me (although that didn't stop me from chowing down), so next time will reduce the amount of chile paste.
Does it matter what pork chop you use? I want to use pork tenderloin. Will they be too mushy?
Made this tonight for dinner.. used 4 medium boneless sized pork chops !! Absolutely loved it !! Didn’t use the paste cause can’t handle spicyness! But still turned out great!! Only prob we had was they wornt tender enough ! I realized after 3 hours that the chops where almost to temp so I put in the corn starch mix, then finished the last hour. What could I have done to make them more tender?? Want to make again!!
I searched other questions, maybe I missed it, so sorry for the repeated question…can I make this in my Instant Pot? I love the original, but have been on an Instant Pot run and would love to try it! Thank you!
I just made it in the instantpot! turned out great! I cooked for 5 min then did a 10 min release. Took the chops out, added cornstarch slurry. Put them back in and cooked for another 5 min with a 10 min slow release. I still had to cut them with a knife so maybe a little less time the second time but still soooo good!!
These were so good, and they were simple to make which is always a huge plus. I’ll be making these on a weekly rotation now because my whole family loved them.
Thank you for this wonderful recipe! It is so good. We just like a little heat, so easy to adjust.
Hi Judi,
We are so happy you enjoyed it! This is a favorite around here! Enjoy your day!
TSRI Team Member,
Holli
How would I adapt this recipe for one or two people?
We use the same recipe for 2 to five thick chops at our house. Always tastes great.
This is so good!!! My kids love it too!!!
Ho Cmf,
We are so happy to hear that!! Have a great day!
TSRI Team Member,
Holli
Hi there…l used thin and it was fine. Just reduce the time. You will know when all bubbles.😀
Great, we left out the chili paste as the Wife is allergic to peppers. Did add a bit of soy but otherwise cooked as instructed. Out standing with buttermilk corn muffins.
so good , really tender and great flavor.
have made this many times , even at my daughter’s it waws a hit.
Left out the chilli paste due to wife’s pepper allergies. Excellent!!!!
Absolutely a favorite!
I wonder if chickensubstitue would taste as good. This is a favorite for sure.
Hi Nancy!
We’re so glad you enjoyed! I think a chicken substitute would taste good too.
TSRI Team Member,
Devlyn
I can’t find red chili paste anywhere. What can I use in its place ? The recipe sounds delicious!!