Slow Cooker Pork Chops Recipe

4.5 92 105
Slow Cooker Pork Chops Recipe
Slow Cooker Pork Chops Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Pork Chops Recipe

Read Reviews
4.5 92 105
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours

Ingredients

  • 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

Directions

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.
Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.
Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened. Yield: 4 servings.
Originally published as Slow Cooker Pork Chops in Simple & Delicious September/October 2008, p58

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.

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  • 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
  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 gravy is thickened. Yield: 4 servings.
Originally published as Slow Cooker Pork Chops in Simple & Delicious September/October 2008, p58

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Reviews forSlow Cooker Pork Chops

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marcibanes User ID: 4837689 283664
Reviewed Feb. 13, 2018

"This recipe was very easy and quick to put together. The pork Chops were tender and the flavoring was excellent. The only change I made was adding lemon pepper seasoning and garlic powder to the flower mixture."

MY REVIEW
wwinco User ID: 7641841 283269
Reviewed Feb. 5, 2018

"The chops were tender but not fork tender. I seasoned the chops and flour to our liking, made a roux with the pan drippings, leftover flour and broth and added the gravy to the slow cooker with the meat since people complained about 'no flavor'. easy and fast to put together."

MY REVIEW
Eric User ID: 9396649 281707
Reviewed Jan. 8, 2018

"I thought this was a very good recipe. I put salt and pepper directly on the pork shops and than added the flour and mustard mixture. I put fresh garlic with the oil in a cast iron skillet and seared the pork chops. I thought the gravy was fine, I only added about half the flour mixture, so that could have made it more flavorful. The salad and sweet potatoes were a good idea for sides, compliments the meal well."

MY REVIEW
dbburrus19 User ID: 2163379 277150
Reviewed Nov. 2, 2017

"This was a big hit in our family."

MY REVIEW
carrief3 User ID: 6540037 274525
Reviewed Sep. 26, 2017

"I'm only giving this two stars because the pork chops were tender. I followed the recipe exactly but these turned out flavorless. I added salt, pepper and onion powder when I made the juices into a gravy and it still wasn't all that flavorful."

MY REVIEW
Maria User ID: 9209224 268735
Reviewed Jun. 30, 2017

"Great recipe but I gave it an elevated twist by substituting truffle salt and herbs de province in place of seasoned salt. Yum!!!!!! I served it over jasmine rice and it was to die for. It is a keeper."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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