Slow Cooker Pork Chops Recipe
Slow Cooker Pork Chops Recipe photo by Taste of Home
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Slow Cooker Pork Chops Recipe

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Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. —Sue Bingham, Madisonville, Tennessee
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES: 4 servings


  • 1/2 cup all-purpose flour, divided
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic pepper blend
  • 1/4 teaspoon seasoned salt
  • 4 boneless pork loin chops (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) chicken broth

Nutritional Facts

1 pork chop: 279 calories, 14g fat (3g saturated fat), 57mg cholesterol, 606mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.


  1. In a large resealable plastic bag, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.
  2. Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.
  3. Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until sauce is thickened. Yield: 4 servings.
Originally published as Slow Cooker Pork Chops in Simple & Delicious September/October 2008, p58

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Sue User ID: 9057347 260446
Reviewed Jan. 29, 2017

"I have found that boneless pork loin can over cook quickly and become dry and when cool, tough (to me it's like chicken breast which do the same). pork is my favorite meat so I changed the type of pork used immediately, and although pork loin, I used pork loin chops (with bone). It was very tasty. I would think you could even use a rolled pork butt and cook til the temp is 145 - 150 degrees. You may need to make more sauce/gravy. The suggested 'done' temp for pork has been lowered from 180 to 145- 150 and I find this helps a lot with the dryness of the meat not to mention the flavor!"

saintsully User ID: 8665754 254056
Reviewed Sep. 13, 2016

"I've made this twice in the last week! It's so easy to make. The only changes I made were that I used 1/4 cup of the leftover seasoned flour whisked into the broth to give it extra flavor. I also didn't have garlic pepper so I used 1/2 tsp garlic powder and 1/4 tsp pepper. Make sure to use thick cut pork loin chops otherwise I can see how it might turn out dry."

dschultz01 User ID: 1076910 246542
Reviewed Apr. 3, 2016

"easy to make, but there wasn't a lot of flavor. Also, be careful not to over cook it. Mine was a little dry after cooking for only 3 hours."

katlaydee3 User ID: 3741999 244662
Reviewed Feb. 29, 2016

"These pork chops are super tender and delicious. I added a little extra seasonings and mixed in the leftover seasoned flour with the broth. I also added some cold water when the pork chops were removed to thin out the gravy. Real comfort food served with mashed potatoes and green beans."

bjh173rd User ID: 5730295 243565
Reviewed Feb. 9, 2016

"This was a very tasty pork chop recipe. I made this tonight for some friends while we are vacationing in SW Florida. They loved it, as did I. The pork came out amazingly tender. The changes I made were to saute a sliced yellow onion and shiitaki mushrooms in another pan while the chops were browning in another skillet. After placing the chops in the slow cooker, I combined the sauteed onions and mushrooms in with the flour and broth mixture and poured that over the top of the chops. I then sprinkled some dried thyme over the whole thing. The next time I make this, I will use the broth to scrape the drippings from the chop pan to give it even more flavor. This recipe is a definite keeper!"

MissArlene User ID: 7057140 235974
Reviewed Oct. 30, 2015

"I used this recipe as a base & changed it quite a bit. First, I sauteed chopped onions & celery & placed in bottom of crock pot. Instead of using the seasonings listed, I used several of my favorite herbs in the flour mixture to give it more flavor. As a diabetic (carb) sub, I used Milled Golden Flax Seed instead of flour. (My unsuspecting husband didn't notice) Then using the seasoned flax left from the breading for the chops, stirred it into the liquid in the browning pan, whisked in chicken broth until a good consistency, & poured it over the chops in the crock pot. Then continued cooking as instructed. They were tender, had tasty flavor, & had a nice gravy to pour over the finished chops."

4Huskers User ID: 5191012 234041
Reviewed Oct. 5, 2015

"I usually don't have very good luck with making pork chops that come out tender but this recipe was certainly worth the try. The pork loin chops turned out very, very tender. The only thing I did different was rub the chops with Penzey's pork chop seasoning before flouring and browning them. When they were done I whisked a bit of corn starch and water into the liquid and made a nice gravy. These were absolutely perfect. Thank you so much for a great recipe that we will put on our rotation."

[email protected] User ID: 708237 232579
Reviewed Sep. 9, 2015

"we liked this very much ."

CarrieBerry4Chad User ID: 5330384 230925
Reviewed Aug. 9, 2015

"While the pork chops did turn out nice and tender, we did not care for the flavor whatsoever. I followed the recipe exactly as written and it was very bland. They smelled better when I was browning them in the skillet."

greatwithoutgluten User ID: 6330173 230486
Reviewed Jul. 31, 2015

"This was an easy recipe. I ended up using chicken instead of pork. The chicken did end up moist. I think if I make this again I will play around with the seasonings and possibly add some type of veggie. Overall good basic recipe."

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