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Tender Pork Chops Recipe

Tender Pork Chops Recipe

“Not only is it easy to use my slow cooker, but the results are fabulous,” notes Bonnie Marlow of Ottoville, Ohio. “Meat cooked this way is always so tender and juicy. These pork chops in a thick tomato sauce turn out great.”
TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD:6 servings


  • 6 boneless pork loin chops (6 ounces each)
  • 1 tablespoon canola oil
  • 1 medium green pepper, diced
  • 1 can (6 ounces) tomato paste
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup water
  • 1 envelope spaghetti sauce mix
  • 1/2 to 1 teaspoon hot pepper sauce


  • 1. In a large skillet, brown pork chops in oil over medium heat for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the remaining ingredients. Top with pork chops.
  • 2. Cover and cook on low for 5-6 hours or until meat is tender.
    Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in pork reads 165°. Yield: 6 servings.

Nutritional Facts

1 pork chop with 2 tablespoons sauce equals 303 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 763 mg sodium, 13 g carbohydrate, 3 g fiber, 34 g protein.

Reviews for Tender Pork Chops

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Reviewed Apr. 27, 2015

"Very good and super tender. I left out the mushrooms and used about 3/4 c water to have more sauce. I served it with angel hair pasta and garlic bread."

Reviewed Jun. 9, 2012

"Delicious and tender!!! Very Quick and Easy!"

Reviewed May. 11, 2010

"I thought this had a great flavor and the pork really was tender. I did think that spaghetti sauce mix was a bit over powering, but still delicious. Who doesn't love a good crockpot meal!"

Reviewed Mar. 9, 2009

"This recipe is so good! My husband and son really enjoyed it. I also made this using boneless skinless chicken breasts instead of the pork chops - turned out great!"

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Wine Pairings

Light-Bodied Red Wine

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