Crock Pot Pork Chops are made with the easiest slow cooker recipe ever. Toss the ingredients in and return to juicy chops, ready to eat!
Using a slow cooker is the perfect way to save time on the busiest days. These crock pot boneless pork chops are perfectly tender, melt in your mouth meat cooked in the most spectacular sauce.
If you're looking for easy pork Crock Pot recipes, you've got to try my Crock Pot Pork Sirloin Tip Roast.
Spice rubbed pork roast slow cooked to glorious perfection with only 20 minutes of active cook time makes this the best carnita recipe I have ever made!
Or, this Slow Cooker Pork Carnitas recipe makes luscious, slow-cooked meat that is so soft and juicy, it melts in your mouth. The carnitas are perfectly seasoned with robust flavor.
How to Make Crock Pot Pork Chops
Making slow cooker pork-chops is seriously so easy. Just toss the ingredients into the pot and set it to low.
This recipe takes just a few minutes of preparation and your Crockpot does the rest. Come back to it hours later and you'll find perfectly tender, melt in your mouth pork ready to serve!
Tips for making the best boneless pork chops
Using thick-cut chops is essential. Thinner cuts cook too quickly so you will not have the same results.
Add chili paste according to your desired heat level. We use 3 tablespoons for a little kick. If you prefer a milder flavor, add less or omit it altogether. It is fabulous either way.
Cook times will vary based on your Crockpot and the thickness of your chops. It's important that you don't overcook your meat or it will be dry and tough.
Tools needed
- A Slow Cooker - I like mine that is programmable so it’ll only run as long as I want it to then it turns to warm, so food doesn't get overcooked.
- Garlic Press - One of my most used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
Why we use boneless pork chops
We like to use boneless meat for this recipe because it reduces the cooking time. Just be sure that you use a thick-cut chop so the meat stays juicy.
Also, when choosing the meat, look for cuts that have some fat (marbling).
Lean meat isn't the best choice for crockpot cooking - you need the fat and marbling to keep the food moist.
When it's time to remove them from the slow cooker, you will need to use a spatula to take them out of the slow cooker. This is because they are so tender, they may even fall apart.
Will the recipe work with bone in pork chops?
Yes, you can make this recipe with bone in chops if you want to.
Be sure to look for chops between 1 and 1 1/2 inches thick. Also, be careful not to cook them for too long. Overcooked meat will be dry and tough.
Can you freeze the leftovers?
Yes, you can easily freeze leftover chops. Just place them in an airtight container or a freezer bag. Then, store them in the freezer and use them within 6 months.
Yes, you can easily freeze leftover chops. Just place them in an airtight container or a freezer bag. Then, store them in the freezer and use them within 6 months.
How to reheat leftovers
Reheating leftover pork couldn't be easier!
Reheating leftover pork couldn't be easier!
- Preheat the oven to 350F. Then, add 2 tablespoons of water or beef broth to a baking pan.
- Place the meat in the pan and cover it with aluminum foil.
- Then, cook them for between 10 and 15 minutes, depending on the thickness of your chops.
Serving suggestions
If you're wondering what to serve with this meal, I have a few suggestions. Pork is delicious over rice, potatoes, or noodles.
Other side dishes that taste great with this Crock Pot Pork Chop recipe:
Enjoy!
With love from our simple kitchen to yours.
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Watch me make this recipe!
This recipe is beyond easy to make. Watch the entire process by watching our recipe video.
Yield: 8
Crock Pot Pork Chops
Crock Pot Pork Chops are made with the easiest slow cooker recipe ever. Toss the ingredients in and return to juicy chops, ready to eat!
Prep time: 5 Minutes Cook time: 5 Hours Total time: 5 Hours & 5 Minutes
Ingredients
- 1/2 cup light brown sugar, packed
- 1/2 cup ketchup
- 1/4 cup low sodium soy sauce
- 1-3 tablespoon red chile paste (I used Gourmet Garden)
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 3-5 pounds boneless pork chops (thick cut 1"- 1 1/2")
- 1/4 cup cornstarch
Instructions
- Add ingredients (except pork chops and corn starch) in 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. If the pork chops need longer let them cook until tender and done.
- Serve and enjoy!
DONNA'S NOTES
- Add chili paste according to your desired heat level. We used 3 tablespoons as we like a little kick. If you prefer it more mild add less, or omit it altogether. It is fabulous either way.
- Cook times will vary based on your slow cooker and the thickness of your pork chops.
- *Cook time has been changed from 7 hours total. After further testing in different slow cookers we found the best results come in about 5 hours total.
Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Originally published December 2014, updated and republished September 2020
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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.
ReplyDeleteThat sounds fabulous. So happy you loved it!
DeleteHow much water do you use with the cornstarch?
DeleteIt is a 1 to 1 ratio
DeleteIt is a 1 to 1 ratio
Delete1/4 cup of water. It's not listed in ingredients, but it does say equal parts water and cornstarch in the written instructions.
DeleteThis recipe is delicious!
DeleteMade this last night just yummy!!!
DeleteHow to mix up the cornstarch if you don't have a mason jar to mix it in
DeleteUse 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?
Deletedo you have a whisk? just whisk it in a bowl. Or if you have a cup with a lid that will work too.
DeleteJust made it, it was great and easy!
DeleteHI 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.
DeletePUT CORNSTARCH AND WATER IN A COFFEE CUP AND STIR WITH A FORK.
DeleteWe 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 !!
DeleteI 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!
DeleteI 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!
DeleteThis is amazing, it is officially on the supper rotation!!! Yummmmmy
DeleteI 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
Deletetry it! :)
ReplyDeleteWould this also work as a sauce for a crock pot porkloin? It sounds delicious!
ReplyDeleteIt would be awesome! Enjoy and let us know how it goes.
DeleteI 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!
DeleteYes
Deletehow long did you cook the pork tenderloin?
DeleteAfter 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!
DeleteI don't have kosher salt. Could I substitute with either sea salt or table salt, and if so, how much would I use?
ReplyDeleteYou 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.
DeleteWhat 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?
ReplyDeleteYes, 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.
DeleteCan anyone help me find the written recipe? Everything I click on takes me back to picture and video.
DeleteClick on more information
DeleteI didn't use the cornstarch/water and it was thick enough for me without. I'd check before I used it
DeleteI made these, exact to your recipe, they were AWESOME!
ReplyDeleteI really appreciate it when someone actually follows a recipie and critiques it (rather than "I substituted this for that"). A sincere thank you!
DeleteNot a fan of chilli, could you please advise if this recipe is "hot" flavoured?
DeleteThank you
I didn't use the chili sauce and it's just spicy enough for my taste...a bit but not too much
DeleteCan the pork chops be frozen before going in?
ReplyDeleteI 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!
DeleteMy experience with frozen meat is the cooking time is longer, sometimes 2-3 hours more. Depends on the density of meat, I guess
DeleteI mostly put the meats frozen. No difference ;)
DeleteMade this dish tonight was delicious
DeleteNEVER COOK FROZEN MEAT IN THE CROCK POT! JUST GOOGLE "IS IT SAFE TO COOK FROZEN MEAT IN A SLOW COOKER".
Delete"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
DeleteTHIS 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!
DeleteNo salt necessary, the light soya sauce already has 35 % sodium.
ReplyDeletei have a 4 qt cooker what will the time be ? And would you half the ingredients for 2 people ? Thanks
ReplyDeleteThe cooking time would be the same and, of course, halving it would leave enough for leftovers!
DeleteI 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.
DeleteI 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?
ReplyDeleteThanks 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.
DeleteI loved these and with the leftovers I made BBQ sandwiches didn't add anything else for the sauce. Getting ready to make them again!
ReplyDeleteI 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?
ReplyDeleteJust omit it.
DeleteOr can you add Tomato paste instead?
Deletejust 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.
DeleteI leave it out
DeleteI 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.
Deletei 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 ?
ReplyDeleteMy 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.
DeleteI only have breakfast pork chops and only about six. Do I need to adjust the recipe?
ReplyDeleteI 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?
ReplyDeleteI put it on pasta! It was really good. I used large shell pasta but others would be good too.
DeleteI 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!
ReplyDeleteWhat if you dont have chile paste ?
ReplyDeleteI used siracha ketchup or 1/2 c ketchup and 1 TBSP siracha sauce. WOW!
DeleteI used siracha ketchup or 1/2 c ketchup and 1 TBSP siracha sauce. WOW!
DeleteWhat section of satire do you find chilling paste. Couldn't find it today.
DeleteHow much water do you use with the cornstarch?
DeleteChili paste is the Asian food section
DeleteHAA Carole! The dog has probably learned to pretend to be sick to get those pork chops!
ReplyDeleteI 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!
ReplyDeleteI 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!
ReplyDeleteJust 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!
ReplyDeleteJust 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?
ReplyDeleteMade 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.
ReplyDeleteOn 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.
ReplyDeleteI 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!
ReplyDeleteYour 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.
Deletewhat is red chili paste? I asked for it at the grocery and they had no I what it was. Do you mean chili powder?
ReplyDeleteRed chili paste is found is the Asian section of major food chain stores.
DeleteIt is also called sambal.
Deletea cold and snowy night in Maine.. we have thick, juicy pork chops from Costco.. I looked for a new recipe and I found this.. I used 2 tablespoons of hot chile paste and it was perfect.. My husband loved it and I thank you so much for this recipe.
ReplyDeleteCostco thick pork chops are awesome!
DeleteI made this and it wasn't that great. My pork chops were too fatty and there was so much fat on top to skim off.
ReplyDeleteSo be careful that the chops you use are trimmed nicely.
I don't have chili paste. Can I use chili powder?
ReplyDeleteI have made pork loin, pork chops and chicken with this recipe. However I changed the ingredients. I use 1/2 Cup Brown Sugar, 2/3 Cup Ketchup, 1/4 Cup Lea & Perrins Worcestershire Sauce, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp onion powder, 1 tsp himalayan salt, mix 1/3 cup of flour with 1 cup water and add to rest of ingredients. After mixing it all together I pour it over the meat and cook on low in the crockpot. I do not wait to add the flour. I use organic onion and garlic powder, I mill my own wheat for flour and use ketchup that has no high fructose corn syrup in it. This is a wonderful tasting sauce and is good on everything, rice, potatoes, meat, etc. It's just plain delicious. As someone else said, trim the fat off your meat first and season the meat with whatever you like as well first.
ReplyDeleteLol not same recipe at all, just same idea.
DeleteI don't know why waited so long to try this. What a great crockpot recipe. Perfect for busy weekends. I see some others have tried it with chicken. I think I'll try that next. This is definitely a keeper!
ReplyDeleteEvery time I try to read a recipe ,a spam scream takes over your site,with no way to get rid of it but to close out.it does not happen to me on any other site.
ReplyDeleteThat should not be happening! Can you please screenshot it and email it to me donna {at} tsrifood {dot} com
DeleteI will have it fixed immediately. Thank you for letting me know.
This is my all-time favorite go-to recipe. I found it 2 1/2 years ago and have been making it since. DELICIOUS just as the recipe is! I serve over potatoes with a green vegetable (usually broccoli). I've passed this recipe on many times as well, and it is always a hit :)
ReplyDeleteOkay made these for supper tonight and my husband agrees this recipe is a keeper served it with plain rice to sop up that delicious sauce, used 2TBSP of the chili paste and it was perfect for us.
ReplyDeleteAll I can say is DELICIOUS! Super easy!
ReplyDeleteI made this this evening but only two chops. I cut the ingredients in half. The sauce was awesome but the pork chops were very dry. Should I have reduced the time? If so, by how much?
ReplyDeleteWhat is the equivalent time if you don't have a slow cooker but in place of the slow cooker you use your oven?
ReplyDeleteI normally cook my chops bone in oven set at 400 for about 10-12 minutes depending on how thick they are.
DeleteIs it real spicy?
ReplyDeleteI used 1/2 tsp garlic, no chili paste and it was just spicy enough for both me (I like spicier) and hubby (not as much)..It's a bit spicy but not too much
DeleteI used mostly worchestershire and a little soy instead...would recommend it this way as I love worchestershire and the soy didn't smell nearly as good
Deleteof course its tender you braised it for 7 hours; which you can do w/ a pork shoulder and it'll be cheaper and taste better. loin chops take like 30 minutes on direct heat and will be just as good
ReplyDeleteI made this tonight! It was so good. We will definitely make it again. It was definitely enough heat with just under 2 TBSP of chili paste. Thanks for a great addition to my slow cooker recipes.
ReplyDeleteA friend shared the video on Facebook and immediately tried it. I used loin chops and yes, fork tender! Thinking of using the leftover sauce to make a pasta bake...don't think I will get enough of this sauce. It's like a little country meets a little Asian. Thank you for this amazing recipe.
ReplyDeleteOmg! Sooooo good. Tons of flavor and very tender. My husband loved it.
ReplyDeleteI live in a small town with only 1 name brand store and they don't sell chili paste so can I use chili sauce if so do I need to add anything ty
ReplyDeleteWhat is chili paste, and where do you buy it? Thank you
ReplyDeleteit is in with the oriental/international food items
DeleteHow much is 1 part of cornstarch
ReplyDeleteHow much water to the corn starch?
ReplyDelete1/4 cup, equal to the amount of cornstarch
DeleteI couldn't fine Red Chili Paste but, found Red Curry Paste. Will that work?
ReplyDeleteWould like to try this recipe. But I only have 4 bone in pork chops could I use them instead of the boneless?
ReplyDeleteI found the 1/4 cup corn starch made it insanely too thick. Did I do something wrong? Couldn't even stir it and it turned to quicksand. Tasted great though!
ReplyDelete1/4 cup seems like an awful lot to me too. (I haven't tried the recipe yet. Making it tomorrow) Maybe not pour it all in at once? Add some until you get the consistency you want.
DeleteHi Can you substitute the sugar for honey? If so how much honey?
ReplyDeleteCan you substitute the sugar for honey, if so how much honey would you add?
ReplyDeletessooooo good...even hubby loved it (and I was wary he wouldn't/even so his birthday meal). A keeper!
ReplyDelete6 hours on low?
ReplyDeleteOMG really?
DeleteI made this over the weekend for lunches. It turned out pretty good but I would omit the extra salt. Also, my pork chops were a little dry in the middle so maybe next time I will try a cut with a bit more fat/flavor.
ReplyDeleteis the timing different for bone in chops? ;6 hours seems long. that's on Low correct. going to try it tonight.
ReplyDeleteStarted them in the crockpot but i have a couple questions. Do i cook them longer than 6 hrs if they are about an inch and a 1/2 thick? Also, i forget to by minced garlic so i used garlic powder instead. Will this effect the flavor at all? Thank you!😁
ReplyDeleteI ended up doing the same thing and it turned out delicious! I also used a garlic chili paste too. My boyfriend had to stop himself from eating it all!
DeleteI didn't have any red chili paste either. I put I. 1/2 teaspoon of Tony Chacharies Cajun seasoning in and it was yummy! I wonder how this would do with chicken breasts?
ReplyDeleteI used 1" to 1-1/2" boneless chops and 6 hours on low was far too long. Although I enjoyed the taste the chops were far too dry. I am going to lower the cooking time by about 2 hours to see if that helps them from becoming to dry.
ReplyDeleteI just started using my crockpot more since moving out of my parents house, so this is probably a silly question, but-
ReplyDeleteIf I start my crockpot on low with this recipe before I leave for work in the morning, will it be over cooked if I cook it for longer than 6 hours on low? I am away all day at work so it will be on low for more like 8 hours... I don't have a timer on my crockpot to turn it off while I'm not home! Haha!
I used to use a house timer, one that you can use to turn a lamp on or off, to turn my slow cooker on after I had left for work. Coming into your empty house and the food smelling so wonderful was almost as good as the dinner.
DeleteHas anyone cooked this in an Instant Pot? How long is the cooking time in one of those? I only have a small crockpot and my Instant Pot holds more. I made this last week and it was so good, my bf said he had to restrain himself from eating all of it within a day!
ReplyDeleteHow long did you cook in the IP? Add extra liquid at all to get a good steam build up? Sorry for all the questions...just trying to get more yummy IP recipes.
DeleteCan you have this recipe with egg noodles
ReplyDeleteCan you make in electric roasters increasing for 100+
ReplyDeleteI wish there is a printer friendly button 😕
ReplyDeleteI just made with Thai red chili paste with garlic and omitted the garlic. It's all I could find. Has anyone else done this?
ReplyDeleteI am always looking for new recipes and my husband is SO picky. I tried this and made it exactly how the recipe states. He LOVED it and asked for it again a couple of weeks later. I usually have to tweak a recipe but not this one, the only think I did was double it.....lol Great recipe and easy as hell....:)
ReplyDeleteThanks so much, Kathy!! We are so happy he loved it!
Deletecan you use chile sauce?
ReplyDeleteI've made this twice now, once as is, and once using beef instead of pork. Came out great both times!
ReplyDeleteThis was delicious!!! Thank you so much for sharing this recipe! I made it pretty much as written, except I didn't have red chile paste, so I used gochujang (korean red pepper paste) & didn't thicken the sauce with corn starch as it didn't seem to need it. I served it with garlic brown rice-quinoa, roasted veggie mix & a few slices of avocado on each bowl. SO good!! Will definitely be making this again; next time I'm thinking of lessening the brown sugar & adding a pour of coca-cola because I think it will add a nice dimension to the sauce. Thanks again!
ReplyDeleteDELICIOUS! TY so much for sharing! I made this marinade, minus the corn starch roux and put this on the grill. I marinated the chops in this overnight and grilled the next day. Wonderful!!! I'm sure it's just as good in the crock pot but we just happened to be attending a BBQ the next day so we grilled it instead. We used the Splenda Brown Sugar to make it a little more healthy too. Will be adding this recipe to my list of frequently used marinades. I just could not believe how good this tasted!!
ReplyDeleteI don't normally leave feedback but I must leave it for this recipe. This is hands down the absolute best recipe for pork chops I have ever found! My husband and son ask for them at least once a week. Thank you for this recipe!
ReplyDeleteI don't have any corn starch- will it be OK without?
ReplyDeleteWould you cut time in half if cooker on high?
ReplyDeleteNeeds more liquid. Followed directions and ended up with jelly like thick sauce that started to burn in the crock pot.
ReplyDeleteI have a big family and we like to eat, can I put in more than 5 chops in the pot?
ReplyDeleteI've made this several times now, the sauce is delicious but, in my crockpot I did have to adjust the cooking time. At 6 hours the meat was tender but dry. The last 2 times I've made it I have only cooked for 4 hours on low and the meat is fully cooked to temperature and tender and juicy. I've also reduced the kosher salt to just a pinch as it was too salty before for our taste. I also have started omitting the corn starch step now too as the sauce was plenty thick without it. We usually serve it with rice and the slightly thinner sauce soaks into the rice better.
ReplyDeleteI just made this tonight. The sauce was an "Oh My GOD!" but yeah, do not cook for the time specified. DRY!!!!! and I had very thick bone in pork chops. Will make again and do 3 to 4 hrs. Wish I had finished reading all the comments, I would have seen this one.
DeleteHi can you use thai red chilli jam paste for this dish?
ReplyDeleteI am making this right now on my cast iron pan on stove top. I have four thick cut pork chops. I browned them first because I read it seals the flavor in. I did add onion and mushrooms and some white wine. I put chops on top to simmer. I misread recipe and bought Thai sweet chili sauce. I sure hope it's not spicy as I didn't try it.
ReplyDeleteSince I am simmering on stove top instead of crackpot, how long should I cook it?
Can't wait to have this with mashed potatoes and broccoli.
Has anyone ever cooked these on high in less time? I'm a bit late starting them and not sure if it's worth trying to rush it.
ReplyDeleteYes we have. Try 2 hours, check the pork chops and add the slurry. Cook one more hour. Serve and enjoy! Let us know how it goes.
DeleteWorked out and was delicious!
DeleteHave you ever imite de the ketchup? Or used a replacement? Want to make it again but am out of ketchup, I wonder if there's a chance to replace it or if I need to make a trip to the grocery store.
I've made this several times. My favorite porkchop recipe!
ReplyDeleteThank you, Julie! We are so happy you enjoy it!
DeleteI've tried this and it was amazing!!! My children kept asking for more!
ReplyDeleteWe are so happy to hear that!
DeleteI prepared this recipe in the crockpot yesterday. Put in the fridge over night and it is just starting cooking as i am texting ! first time trying it ! Can wait to be back from work for dinner !
ReplyDeleteWe are so happy to hear that, Martin! Enjoy! Let us know how it goes!
DeleteBest crockpot recipe EVER!! Thank you so much, this will be a regular.
ReplyDeleteThank you! We are so happy you enjoyed it!
DeleteI made it today and, other than the meat being dry, it was delicious. What can I do to prevent the dryness?
ReplyDeleteHi Candy! I am so happy to hear you loved it. Cook times can vary in slow cookers. I would check the chops after 3 hours. If they are done or nearly done then only cook them one more hour in the sauce. Enjoy and let us know how it goes.
DeleteThis is a great, easy recipe. I'd recommend doubling the sauce though. We made these and served over brown rice. This one's a keeper recipe!
ReplyDeleteThank you, Mary! We are so happy you enjoyed it!
DeleteThis recipe is so good. I now make it with chicken sometimes and my 14 yr old grandson eats about half the pan lol.
ReplyDeleteThat sounds great, CiCi!! Sounds like your grandson really enjoyed them!
DeleteI made these the other night with coconut rice. They were great and everyone loved them.
ReplyDeleteWe are so happy to hear that everyone enjoyed them! Thanks Stephanie!
DeleteMy meat fell apart but was dry. What did I do wrong?
ReplyDeleteCooking times vary in slow cookers. It may have cooked too long. I would try again but check them at 4 hours. Enjoy and let us know how it goes!
DeleteThank you. I'll try that.
DeleteI'm absolutely baffled by some of these questions and comments. If you are able to look up recipes, you are able to look up substitutions for the ingredients listed. Also, if you alter the recipe, don't critique this one when you didn't follow the directions as written. One more thing, don't ask stupid questions without reading the other stupid questions in the comments section. Chances are, someone already asked how to mix cornstarch and water.
ReplyDeleteI have very little sauce - checked to see if I was to add some type of liquid but recipe doesn't say to. What did I do incorrectly. They smell fantastic
ReplyDeleteThe added ingredients will combine to create a sauce. It is possible that it cooked off. But, it really shouldn't have a lot of 'liquid'. More like a sauce to coat the chops. Enjoy!
DeleteI do not live in a very small town (600,000 people) but went to 3 different stores to find Red Chili Paste. All i could find was Red Curry Paste...i read the ingredients and sounded Ok. Anyone have this issue?
ReplyDeleteReally want to try this but there's no recipe
ReplyDeleteYou can find the recipe about halfway down the page. Hope that helps!
DeleteThere are two different times for cooking.video shows setting crockpot to 4 hours.directions say 7 hours total.could you explain?
ReplyDeleteYes, that was changed. After further testing in multiple slow cookers we found that 5 hours was the average perfect time.
DeleteI bought the incorrect chops! Center cut and boneless but not thick. I'm thinking I could just cut the cook time. Any thoughts?
ReplyDeleteAbsolutely cut the cook time. Start testing them at 2 hours! Enjoy and let us know how it goes.
DeleteThis recipe has really good flavor. I didn't have chili paste so I used a chili garlic sauce & sriracha sauce. This would make a great pulled pork on homemade tortillas.
ReplyDeleteThanks you! We are so happy you enjoyed it!
DeleteCan I use flour instead of corn starch? Also I have thin bone in chops, how long should I cook? Thank you, sounds delicious!
ReplyDeleteWhat can i use instead of sauce
ReplyDeleteI am completely blown away. the sauce is unbelievable. It has such a great taste and consistency. The chops are so tender I'll have to take a picture while they're in the pot because otherwise they're falling apart. Thanks so much for an incredible recipe, I already know it will be a family favorite.
ReplyDeleteHow long should I cook this recipe using chicken breasts in this sauce, and do I still cook them at low?
ReplyDeleteCan I use bone in chops?
ReplyDeleteDid anyone use the instant pot slow cooker. If so how did it turn out. I still haven't used that function but thought this might be my first recipe for it.
ReplyDeleteUgh! 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?
ReplyDeleteI 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.
ReplyDeleteJust found this recipe! Making it for dinner tonight but will be using my Instant Pot!
ReplyDeleteAbsolutely 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.
ReplyDeleteI have 4 thick bone-in pork chops. Will the bone-in or extra fat on these pork chops be a problem?
ReplyDeleteI used country style ribs, bone in... fat wasn't a problem... once you make the slurry, it's fine... and so flavourful!!! :-)
DeleteI 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!
ReplyDeleteGreat 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.
ReplyDeleteA 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.
ReplyDeleteAll 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.
ReplyDeleteDoes it matter what pork chop you use? I want to use pork tenderloin. Will they be too mushy?
ReplyDelete