This crockpot pork chop recipe delivers tender, flavorful pork with very little effort. The chops are slow-cooked in a simple sauce made from balsamic vinegar, honey, and garlic powder, which creates a wonderful sweet and tangy glaze.
With just five minutes of prep, this is a true set-it-and-forget-it meal. Your slow cooker does all the work, making it a great option for a busy weeknight when you want a satisfying dinner waiting for you.
Why will you love Crockpot Pork Chops?
Minimal preparation is required. Just mix the sauce, add everything to the crockpot, and turn it on.
The recipe uses pantry staples. You likely have most of the ingredients for the sauce on hand.
It’s versatile. You can cook the pork to be firm and sliceable or cook it longer until it’s fall-apart tender for shredding.
Crockpot Pork Chops Ingredients
• Pork Chops: Both bone-in and boneless pork chops work well. Choose thick-cut chops (about 1-inch) for the best results, as they are less likely to dry out during cooking.
• Balsamic Vinegar: Any standard balsamic vinegar from the grocery store is fine for this recipe. You don’t need an expensive, aged variety.
• Honey: If you don’t have honey, maple syrup is a good substitute and provides a slightly different but equally pleasant flavor.
• Garlic Powder: You can substitute 2-3 cloves of freshly minced garlic for the garlic powder if you prefer.
Exact quantities are in the recipe card below.
How to Make Crockpot Pork Chops
Step 1: Prepare the Sauce
Start by making the simple glaze. In a small bowl or measuring cup, whisk together the balsamic vinegar, honey, garlic powder, salt, and black pepper. Mixing the sauce first helps ensure all the pork chops get evenly coated.
Step 2: Assemble in the Slow Cooker
Place the pork chops in a single layer inside your slow cooker. Try not to overlap them too much. Pour the prepared balsamic honey sauce directly over the chops.
Step 3: Cook Until Tender
Cover the crockpot and let it cook. You have two options depending on your preference. Cook on HIGH for 1.5-2 hours for a firmer chop, or on LOW for 5-6 hours for extra tender, shreddable meat. Always cook to a safe internal temperature of 145°F (63°C).
How to Store and Freeze Crockpot Pork Chops
Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place chops and sauce in a covered skillet over low heat until warmed through, or microwave gently. You can freeze cooked pork chops for up to 2 months.
Expert Tips for Crockpot Pork Chops
Food Safety: Pork is considered safe to eat when cooked to an internal temperature of 145°F (63°C), followed by a 3-minute rest period.
Cooking Time: The cooking time determines the final texture. The shorter high-heat time yields a traditional pork chop you can slice. The longer low-heat time makes the pork so tender it can be easily shredded with a fork.
Thickening the Sauce: If you prefer a thicker, glaze-like sauce, simmering it on the stovetop is a quick extra step. For even more thickness, you can add a slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water.
Pork Chop Thickness: This recipe is written for 1-inch thick chops. If your pork chops are thinner, reduce the cooking time and check the temperature sooner to avoid overcooking.
What to Serve with Crockpot Pork Chops?
These pork chops are great served over creamy mashed potatoes or rice to soak up the extra sauce. Add a side of steamed green beans or roasted broccoli for a complete meal.
Crockpot Pork Chops Recipe FAQs
Can I use thin pork chops?
Yes, but you will need to reduce the cooking time significantly to prevent them from becoming dry. Check their internal temperature after about 1 hour on HIGH.
Should I sear the pork chops before putting them in the crockpot?
Searing the pork chops in a hot, oiled skillet for 2-3 minutes per side before slow cooking can add extra flavor and color. However, it’s an optional step; the recipe works well without it.
My sauce is very thin. How can I thicken it?
The easiest way to thicken the sauce is to pour the cooking liquids into a small saucepan after the pork is done. Simmer it on the stovetop for a few minutes until it reduces. For a quicker method, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering sauce.
Crockpot Pork Chops
Ingredients
- 4 thick-cut pork chops about 1-inch thick, bone-in or boneless, 2.5 cm
- 1/3 cup balsamic vinegar 80 ml
- 3 tbsp honey 45 ml
- 1 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- In a small bowl, whisk together the balsamic vinegar, honey, garlic powder, salt, and pepper until combined.
- Arrange the pork chops in a single layer at the bottom of your slow cooker.
- Pour the balsamic honey mixture evenly over the pork chops.
- Cover the slow cooker and cook. For firm, sliceable chops, cook on HIGH for 1.5 to 2 hours. For very tender, shreddable pork, cook on LOW for 5 to 6 hours.
- Check for doneness by inserting a meat thermometer into the thickest part of a pork chop. It should read at least 145°F (63°C).
- Remove the pork chops from the slow cooker and transfer them to a plate. Let them rest for at least 3 minutes before serving.
- Optional: For a thicker sauce, pour the remaining liquid from the crockpot into a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes, or until it has reduced and thickened slightly.
- Spoon the sauce over the rested pork chops and serve.
Notes
