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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Hi can you use thai red chilli jam paste for this dish?
I 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.
Since 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.
Yes 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.
Worked out and was delicious!
Have 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!
Thank you, Julie! We are so happy you enjoy it!
I've tried this and it was amazing!!! My children kept asking for more!
We are so happy to hear that!
I 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 !
We are so happy to hear that, Martin! Enjoy! Let us know how it goes!
Best crockpot recipe EVER!! Thank you so much, this will be a regular.
Thank you! We are so happy you enjoyed it!
I made it today and, other than the meat being dry, it was delicious. What can I do to prevent the dryness?
Hi 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.
This 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!
Thank you, Mary! We are so happy you enjoyed it!
This recipe is so good. I now make it with chicken sometimes and my 14 yr old grandson eats about half the pan lol.
That sounds great, CiCi!! Sounds like your grandson really enjoyed them!
I made these the other night with coconut rice. They were great and everyone loved them.
We are so happy to hear that everyone enjoyed them! Thanks Stephanie!
My meat fell apart but was dry. What did I do wrong?
Cooking 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!
Thank you. I'll try that.
I'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.
I 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
The 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!
I 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?
Really want to try this but there's no recipe
You can find the recipe about halfway down the page. Hope that helps!
There are two different times for cooking.video shows setting crockpot to 4 hours.directions say 7 hours total.could you explain?
Yes, that was changed. After further testing in multiple slow cookers we found that 5 hours was the average perfect time.
I bought the incorrect chops! Center cut and boneless but not thick. I'm thinking I could just cut the cook time. Any thoughts?
Absolutely cut the cook time. Start testing them at 2 hours! Enjoy and let us know how it goes.
This 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.
Thanks you! We are so happy you enjoyed it!
Can I use flour instead of corn starch? Also I have thin bone in chops, how long should I cook? Thank you, sounds delicious!
What can i use instead of sauce
I 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.
How long should I cook this recipe using chicken breasts in this sauce, and do I still cook them at low?
Can I use bone in chops?
Did 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.