You’re About to Make the Easiest (and Most Delicious) Pork Chops of Your Life

Forget dry, rubbery pork chops. Forget slaving over a stove. The crock pot is here to save your dinner—and your sanity.

Imagine tender, juicy pork chops falling apart at the touch of a fork, soaked in a flavor bomb of herbs and spices. No fancy skills required. Just dump, set, and forget.

Sound too good to be true? It’s not. This recipe is the lazy cook’s secret weapon.

And by the time you’re done reading, you’ll wonder why you ever bothered with any other method.

Why This Recipe Slaps

First, it’s impossible to mess up. The slow cooker does all the work while you binge your favorite show. Second, the flavor is next-level.

Low-and-slow cooking means the pork absorbs every bit of seasoning, turning into melt-in-your-mouth perfection. Third, it’s versatile. Eat it plain, shred it for sandwiches, or drown it in gravy.

Your call. Lastly, it’s cheap. Pork chops won’t break the bank, and neither will the ingredients.

Win-win-win-win.

What You’ll Need

• 4 bone-in pork chops (about 1-inch thick—trust me, thickness matters)
• 1 cup chicken broth (or water in a pinch, but broth = flavor)
• 2 tbsp olive oil (for searing, because we’re not savages)
• 1 tsp garlic powder (or fresh garlic if you’re fancy)
• 1 tsp onion powder (the unsung hero of spices)
• 1 tsp smoked paprika (for that “I know what I’m doing” vibe)
• Salt and pepper (to taste, but don’t be shy)
• Optional: 1 tbsp Worcestershire sauce, a splash of apple cider vinegar, or a sprinkle of brown sugar for extra oomph

How to Make Crock Pot Pork Chops (Step-by-Step)

1. Sear the chops. Heat olive oil in a skillet over medium-high heat. Season the pork chops with salt, pepper, and spices, then sear for 2–3 minutes per side. This locks in flavor—don’t skip it.
2. Transfer to the crock pot. Place the chops in the slow cooker.

   Pour chicken broth (and any optional extras) over them.

3. Cook low and slow. Cover and cook on low for 6–7 hours or high for 3–4 hours. Low is better. Patience, grasshopper.
4. Check for doneness. Pork should reach 145°F internally.

   If it’s falling apart, you’ve nailed it.

5. Rest and serve. Let them sit for 5 minutes, then devour. Pro move: Reduce the cooking liquid into a gravy.

How to Store Leftovers (If You Have Any)

Let the pork chops cool, then stash them in an airtight container. They’ll last in the fridge for 3–4 days or in the freezer for 2–3 months.

Reheat in the microwave (for speed) or oven (for dignity). FYI, they taste even better the next day—flavor party in your fridge.

Why This Recipe is a Game-Changer

It’s effortless, budget-friendly, and crowd-pleasing. Kids love it.

Adults love it. Even your picky uncle who complains about everything will shut up and ask for seconds. Plus, it’s a protein-packed meal that pairs with literally anything—mashed potatoes, rice, salad, or eaten straight from the pot like a goblin.

No judgment.

Common Mistakes to Avoid

• Using thin chops. They’ll turn into shoe leather. Go for 1-inch thick or cry later.
• Skipping the sear. This isn’t a suggestion. It’s the law.
• Overcooking. Crock pots are forgiving, but 8+ hours on low will turn your chops into sawdust.
• Not seasoning enough. Pork is bland without help.

  Be generous.

Swaps and Tweaks

No chicken broth? Use beef broth or even water with extra spices. Vegetarian?

LOL, this is a pork recipe. But you could try this method with tofu (if you’re into that sort of thing). For extra flair, add mushrooms, onions, or a can of cream of mushroom soup.

IMO, the more flavor, the better.

FAQs

Can I use boneless pork chops?

Yes, but bone-in chops stay juicier. Boneless works in a pinch—just reduce cooking time by 30–60 minutes.

Why sear if they’re going in the crock pot?

Searing creates a flavor crust (the Maillard reaction, if you want to sound smart). It’s the difference between “meh” and “holy crap.”

Can I dump everything in raw?

Technically, yes.

But your chops will taste sad and pale. Spend the 5 minutes to sear. Future you will thank past you.

How do I know when they’re done?

Use a meat thermometer (145°F).

No thermometer? The meat should pull apart easily with a fork. If it’s tough, cook longer.

Final Thoughts

This recipe is the culinary equivalent of hitting the easy button.

It’s cheap, foolproof, and delicious—everything weeknight dinners should be. So grab those chops, fire up the crock pot, and prepare to be worshipped by your family (or just yourself, because leftovers). You’re welcome.