If you’re a fan of crockpot cooking, these Slow Cooker Bone-In Pork Chops are going to be one of your favorite hearty recipes. Not only is this recipe super simple to do, but the pork chops cook perfectly every single time! You’ll never have to deal with tough meat ever again!
Be certain to check out our Slow Cooker Pulled Pork Chili as well. Because you can never have too many hearty recipes on hand.
Slow Cooker Bone-In Pork Chops
If you have a slow cooker but haven’t used it in a while, it’s time to get it out now. I’m always in awe of people who have this amazing appliance but fail to put it to good use. This is one recipe that will be the proof that you need!
Can you overcook meat in the crockpot?
You can but luckily, it won’t dry out. The added liquids that are in the crockpot will keep the meat moist and tender no matter what.
What type of liquids can you use in the crockpot?
This recipe calls for chicken broth, but you can use beef broth or even water as well. As long as you have some sort of liquid in the slow cooker, it should be fine and help to not burn or overcook the meat.
Pork Chops in the Crock Pot
If you’re ready to make this tasty recipe, just follow the simple directions below!
Ingredients needed to make Bone-In Pork Chops in the Slow Cooker
- 2 Tablespoons of extra virgin olive oil
- 2-3 cloves garlic, crushed
- 2½ – 3 lbs. thick-cut bone-in pork chops
- Sea salt and black pepper, to taste
- 8 oz. baby Portobello mushrooms, sliced
- ½ cups of chicken broth, preferably organic
- ½ cups of heavy cream
- 8 oz. cream cheese, cut into small cubes
- 2 Tablespoons of fresh parsley, finely chopped
How to make Slow Cooker Pork Chops
- Heat olive oil in a large skillet over medium heat. Add crushed garlic cloves and cook, stirring occasionally, until the cloves turn slightly golden brown, approximately 2 minutes. Remove and discard the browned garlic with a slotted spatula.
- Season the chops with salt and black pepper on both sides. Add to the hot skillet with the garlic-infused oil. Sear chops on each side until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.
- Add the sliced Portobello mushrooms to the skillet and season with additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms release their liquid and develop nice color, approximately 5-6 minutes.
- Deglaze the skillet by pouring in the chicken broth and gently scraping the skillet with a spatula to loosen the flavorful brown bits from the bottom. Remove from heat and set aside.
- Transfer the pork chops to a 6-quart or larger slow cooker crock and pour the mushrooms and broth on top. Season with a small amount of salt and black pepper, if desired.
- Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.
- Temper the heavy cream by adding one or two spoonful of the hot cooking liquid to it before stirring into the slow cooker crock. Add the cream cheese and stir vigorously until it is completely incorporated into the sauce with no remaining lumps.
- Transfer chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes or your choice of sides. Enjoy!
A few hints
Use a whisk when making the sauce to help with lumps
I love a great pork chop about 1″ thick
Any type of mushrooms will work
A little (1 Tbsp) of butter added to the sauce will add a little more richness
Salt and pepper optional – you know I’m not a fan of black pepper
This recipe is great to feed a crowd or just have a quiet nice time at home. Serve it up to your family and friends and enjoy good company with great food!
Serve this up with mashed potatoes (don’t forget a little sauce on top)
Slow Cooker Bone-In Pork Chops
Don't miss out on this tasty slow cooker recipe!
Ingredients
- 2 Tablespoons of extra virgin olive oil
- 2-3 cloves garlic, crushed
- 2½ - 3 lbs. thick-cut bone-in pork chops
- Sea salt and black pepper, to taste
- 8 oz. baby Portobello mushrooms, sliced
- ½ cups of chicken broth, preferably organic
- ½ cups of heavy cream
- 8 oz. cream cheese, cut into small cubes
- 2 Tablespoons of fresh parsley, finely chopped
Instructions
Heat olive oil in a large skillet over medium heat. Add crushed garlic cloves and cook, stirring occasionally, until the cloves turn golden brown, approximately 2 minutes. Remove and discard the browned garlic with a slotted spatula.
Season the chops with salt and black pepper on both sides. Add to the hot skillet with the garlic-infused oil. Sear chops on each side until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.
Add the sliced Portobello mushrooms to the skillet and season with additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms release their liquid and develop nice color, approximately 5-6 minutes.
Deglaze the skillet by pouring in the chicken broth and gently scraping the skillet with a spatula to loosen the flavorful brown bits from the bottom. Remove from heat and set aside.
Transfer the pork chops to a 6-quart or larger slow cooker crock and pour the mushrooms and broth on top. Season with a small amount of salt and black pepper, if desired.
Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.
Temper the heavy cream by adding one or two spoonfuls of the hot cooking liquid to it before stirring into the slow cooker crock. Add the cream cheese and stir vigorously until it is completely incorporated into the sauce with no remaining lumps.
Transfer chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes or your choice of sides. Enjoy!
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