Slow-Cooker Pork Chops & Potatoes

Can you use other types of pork chops in the slow cooker?

Boneless pork chops absolutely work in this recipe, but we prefer bone-in when making slow-cooker pork chops and potatoes. Bone-in pork chops add more flavor to the dish, as the bone releases juices and collagen during the slow-cooking process, resulting in a richer, more savory sauce. As a bonus, the bone also acts as an insulator, slowing down the heat transfer to the center of the pork chop, so the meat stays juicier and more tender as it cooks.

How do you keep slow-cooker pork chops moist and tender?

Using bone-in pork chops is the best way to keep slow-cooker pork chops moist and tender. The bone helps retain moisture and keeps the meat tender, so bone-in chops are less likely to become dry or overcooked in the slow cooker. We also recommend layering the ingredients properly, so each pork chop is in contact with the liquid, helping the meat soak up the flavorful juice. Finally, avoid overcooking the pork, removing the meat from the slow cooker when it reaches the right internal temperature for pork chops, anywhere between 145° and 160°.

What do you serve with slow-cooker pork chops and potatoes?

This slow cooker recipe is pretty close to a complete meal, so don’t feel any pressure to serve it with side dishes if you don’t want to. A simple vegetable side dish like steamed vegetables, salad or coleslaw will round out the pork chop recipe nicely, but you also can’t go wrong with homemade rolls or garlic bread.

—Lindsay Mattison, Taste of Home Contributing Writer