How To Make Crockpot Pork Chops
If you’ve ever cut into a pork chop only to find it dry, chewy, and disappointing, you’re not alone. Pork chops have a bad reputation as a tricky protein. They often turn rubbery on the stovetop or tough in the oven.
But the real issue is not the pork chop itself; it’s how it’s cooked.
That’s where your crockpot comes in. It’s one of the most overlooked tools in your kitchen for turning a budget-friendly cut of meat into something tender, flavorful, and easy to prepare.
How To Make Crockpot Pork Chops
- 6 boneless pork chops
- ½ cup soy sauce
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 cloves garlic ( crushed )
- 1 teaspoon ground ginger
- salt and pepper to taste
1. Remove your pork chops from the refrigerator and let them sit at room temperature for at least 30 minutes. Pat them dry with paper towels.
2. Place your pork chops in the crockpot in a single, even layer. Season with salt and pepper.
3. In a medium bowl, make your sauce. Combine half a cup of soy sauce, a quarter cup of ketchup, and a quarter cup of brown sugar.
4. Add two cloves of crushed garlic to the sauce.
4. Season the sauce with salt and pepper and whisk until mixed well.
5. Pour the sauce evenly over the pork chops, making sure all pieces are well coated. There should be no dry spots.
6. Put the lid on the crockpot and cook on low for 6 to 8 hours. Low and slow is best as it allows the collagen in the meat to break down and gives the flavors and sauce time to develop.
7. When the timer goes off, remove the lid and check for doneness. Insert your meat thermometer into the thickest part of a pork chop. You’re looking for an internal temperature of 145°F (63°C). Turn the crockpot to warm and let the pork chops rest for 10 to 15 minutes.
8. Your pork chops are now ready. Serve them over a bed of mashed potatoes with some greens and the juices for a delicious meal. Enjoy.
Important recipe notes!!
1. Using Pork Chops That Are Too Thin
Thin pork chops (anything under ½ inch) cook too quickly, even on the low setting. By the time the flavors have developed, the meat has already overcooked, broken down too far, and lost its structure. You end up with something closer to pulled pork than a proper chop, and not in a good way. Always choose chops that are at least ¾ to 1 inch thick. Thicker chops can handle the long cooking time and come out tender without falling apart.
2. Adding Too Much Liquid
More liquid doesn’t mean more moisture or flavor. In a slow cooker, the opposite is often true. A crockpot operates in a sealed, steam-rich environment. The meat releases a lot of liquid as it cooks. Adding too much at the start creates a watery, bland sauce that lacks body and depth. Essentially, you’ve made soup when you wanted gravy.
3. Overcooking, yes, It’s Possible
Pork chops, especially boneless ones, can definitely overcook in a slow cooker. When cooked well past the 145°F safe temperature for too long, the muscle fibers tighten and release moisture, resulting in meat that is dry and stringy, even in a moist cooking environment. A 4-hour recipe left for 9 hours will not make a pleasant meal. Invest in a crockpot with a programmable timer that automatically switches to “warm” mode after the cooking time is up.
4. Stacking Pork Chops on Top of Each Other
Stacked chops cook unevenly. The chops on top are exposed to heat and steam differently than those on the bottom, which sit directly in the liquid. Instead, arrange the chops in a single layer whenever you can. If you’re cooking for a crowd and can’t make a single layer, slightly overlap the chops instead of fully stacking them. Rotate their positions halfway through cooking if you can do it quickly without losing too much steam.
Crockpot Pork Chops
Ingredients
Equipment
Method
- Remove your pork chops from the refrigerator and pat them dry
- Place your pork chops in the crockpot in a single, even layer
- Season with salt and pepper.
- In a medium bowl, make your sauce. Combine half a cup of soy sauce, a quarter cup of ketchup, and a quarter cup of brown sugar. Add in crushed garlic cloved
- Season with salt and pepper.
- Whish the sauce until well combined
- Pour the sauce evenly over the pork chops
- Put the lid on the crockpot and cook on low for 6 to 8 hours
- When the timer goes off, remove the lid and check for doneness with a meat thermometer
- Serve and enjoy
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