Crock Pot Pork Chops I Can’t Stop Making
Hey there! So, last weekend, I had one of those days where I just couldn’t deal with standing over the stove forever, you know? We’ve all been there, right? The solution: my trusty crock pot pork chops. I’ve been making these for years—actually, ever since I found myself in a cooking rut and needed something easy yet delicious to shake things up. And, let me tell you, these chops are like a warm hug on a plate. Plus, they make your kitchen smell like heaven while you’re off doing more important things (like binge-watching your favorite show).
Why You’ll Love This
I whip up these pork chops whenever I need a no-fuss meal that pleases everyone. My family goes wild for them because they’re tender, juicy, and have that ‘cooked-all-day’ richness that only a crock pot can provide. (Though if I’m honest, sometimes I wish they’d enjoy them just a tad less so there’d be leftovers!) But seriously, this dish is a lifesaver when you don’t want to spend your whole afternoon in the kitchen but still crave something homemade and comforting.
You’ll Need These Ingredients
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4 boneless pork chops (about 1-inch thick)
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Salt and freshly ground black pepper
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2 tablespoons olive oil
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2 tablespoons butter
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3 cloves garlic, minced
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1 teaspoon Italian seasoning
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1 cup chicken broth
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1 cup heavy cream (or half and half for lighter version)
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1 tablespoon Dijon mustard (optional but recommended)
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2 teaspoons cornstarch + 2 teaspoons water (optional, for thickening)
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Fresh chopped parsley (for garnish)
How to Make It
Step 1: Sear the Pork Chops
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Pat pork chops dry, then season both sides with salt and pepper.
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Heat olive oil in a skillet over medium-high heat. Sear pork chops for about 3–4 minutes per side until golden brown. Remove and set aside.
Step 2: Make the Cream Sauce
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In the same skillet, reduce heat to medium and add butter.
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Stir in the minced garlic and cook for about 30 seconds until fragrant.
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Add Italian seasoning, chicken broth, heavy cream, and Dijon mustard (if using). Stir to combine.
Step 3: Simmer and Finish
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Return the pork chops to the skillet. Simmer uncovered for 8–10 minutes, or until chops are cooked through and sauce is slightly thickened.
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For a thicker sauce, mix cornstarch and water, then stir into the sauce and simmer for another 2–3 minutes.
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Garnish with chopped parsley before serving.
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Some Extra Notes
I once tried adding some sliced mushrooms into the mix, thinking it would be a great idea. They ended up a bit mushy for my taste, so maybe skip that unless you’re a big mushroom fan. Also, if you find the sauce too salty, a splash of lemon juice can brighten things up.
Variations and Experiments
So, one time I thought it would be clever to add apple slices to give it a sweet and savory twist. Nope! It turned into a mushy mess. But, swapping the honey for brown sugar did work out nicely—just adds a different kind of sweetness.
Got the Gear?
If your crock pot’s out of commission, you can totally use an oven-safe dish and bake it covered at about 300°F for a couple of hours. Not quite the same, but it works in a pinch.
Storing Leftovers
Store any leftovers in an airtight container in the fridge. But honestly, in my house, it never lasts more than a day!
How to Serve It Up
I usually serve these pork chops with mashed potatoes and green beans. It’s a bit of a tradition around here. Or you could go all-out comfort food and pair it with mac ‘n’ cheese. Why not, right?
Some Pro Tips
Don’t try to rush this dish by cranking the crock pot to high. I made that mistake once and ended up with tough chops. Low and slow is the way to go—trust me on this one.
Frequently Asked Questions
Can I make this with frozen pork chops? Uh, I wouldn’t recommend it. Thaw them first; otherwise, they might cook unevenly.
What if I don’t have smoked paprika? Regular paprika or even a pinch of cumin can work. Just adds a different twist!
Can I add vegetables to this dish? Sure, try adding potatoes or carrots—they hold up better than mushrooms did for me!
Is there a vegetarian version? Well, not exactly with pork chops, but you could try a similar sauce with tofu or jackfruit!
