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
Crock Pot Pork Chops + 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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what is red chili paste? I asked for it at the grocery and they had no I what it was. Do you mean chili powder?
Red chili paste is found is the Asian section of major food chain stores.
It is also called sambal.
a 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.
Costco thick pork chops are awesome!
I 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.
So be careful that the chops you use are trimmed nicely.
I don't have chili paste. Can I use chili powder?
I 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.
Lol not same recipe at all, just same idea.
I 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!
Every 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.
That should not be happening! Can you please screenshot it and email it to me donna {at} tsrifood {dot} com
I 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 🙂
Okay 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.
All I can say is DELICIOUS! Super easy!
I 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?
What is the equivalent time if you don't have a slow cooker but in place of the slow cooker you use your oven?
I normally cook my chops bone in oven set at 400 for about 10-12 minutes depending on how thick they are.
Is it real spicy?
I 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
I 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
of 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
I 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.
A 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.
Omg! Sooooo good. Tons of flavor and very tender. My husband loved it.
I 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
What is chili paste, and where do you buy it? Thank you
it is in with the oriental/international food items
How much is 1 part of cornstarch
How much water to the corn starch?
1/4 cup, equal to the amount of cornstarch
I couldn't fine Red Chili Paste but, found Red Curry Paste. Will that work?
Would like to try this recipe. But I only have 4 bone in pork chops could I use them instead of the boneless?
I 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!
1/4 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.
Hi Can you substitute the sugar for honey? If so how much honey?