Recipe

Crock Pot Pork Loin Chops

Juicy pork loin chops in a simple garlic herb gravy that thickens up like it means it.

By Matt Campbell

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4.8 (214)

A white oval platter of tender pork loin chops covered in glossy garlic herb gravy, sprinkled with parsley, on a warm wood table with a simple linen napkin

Pork loin chops are the “looks easy, can turn dry” cut. They are lean, fast to overcook, and weirdly good at pretending they are fine until you take a bite and realize you are basically chewing regret.

So we are doing them the slow cooker way, but with two key moves that keep things juicy: a quick sear for flavor, and enough sauce to protect those chops while they cook. The gravy is cozy and garlicky with a little tang, and it thickens at the end so you get that spoon-coating situation that makes mashed potatoes feel like a responsible decision.

One more promise: we are going for sliceable, not shreddy. Loin chops are not pot roast, and that is a good thing when you treat them right.

Raw pork loin chops, chicken broth, onion, garlic, thyme, Dijon mustard, Worcestershire sauce, and sour cream arranged on a light kitchen counter

Why It Works

Tender, sliceable chops: Low heat plus a saucy environment helps keep lean pork from drying out, without trying to turn it into shredded meat.
Real flavor, not beige sadness: A fast sear builds browned bits, then the slow cooker does the rest.
Gravy that clings: A cornstarch slurry at the end thickens without turning gluey, and a swirl of sour cream makes it rich.
Flexible timing: Works on LOW for a longer window or HIGH when dinner is sprinting at you, with early check-ins to keep things juicy.

Pairs Well With

Storage Tips

Refrigerate

Store chops with plenty of gravy in an airtight container for up to 3 to 4 days. The sauce is your moisture insurance policy, so keep them together.

Freeze

You can freeze this for up to 2 months. For best texture, freeze the chops submerged in gravy in a freezer-safe container or bag. Thaw overnight in the fridge.

Reheat without drying

Stovetop: Warm gently in a covered skillet with a splash of broth or water, low heat.
Microwave: Slice the pork, cover with gravy, and heat in short bursts, stirring the sauce between rounds.

Common Questions

Do pork loin chops get tender in the crock pot?

They can, as long as you do not cook them into submission. Loin chops are lean, so they do best with enough liquid and a cook time that stops once they are sliceable and juicy. Think “gentle braise,” not “all-day pot roast.” They are not meant to turn shreddable.

Should I brown pork chops before slow cooking?

I recommend it if you have 6 to 8 minutes. Browning adds flavor and color, and it gives the gravy that deep, savory edge. If you are skipping the sear, add a little extra Worcestershire and do not forget to taste the sauce before serving.

How long should pork loin chops cook in a crock pot?

For 1 to 1 1/4 inch boneless loin chops: about 3 to 4 hours on LOW or about 1 1/2 to 2 1/2 hours on HIGH. Slow cookers vary a lot, and loin chops can go from perfect to dry fast, so start checking early: around 3 hours on LOW or 1 1/2 hours on HIGH. If you are using a thermometer, aim to pull them when they hit 140 to 145°F, then rest in the gravy.

What temperature should pork loin chops be?

Cook pork to an internal temperature of 145°F, then let it rest. In a slow cooker, the temperature can creep up while the texture keeps changing, so “done” here means juicy and sliceable, not fall-apart tender. Overcooking is the main risk, which is why we start checking early and keep the chops protected with sauce.

Can I use bone-in pork loin chops?

Yes. Bone-in chops may take a bit longer. Keep them in a single layer if possible so they cook evenly, and check doneness before adding the slurry.

Can I add potatoes and veggies?

Absolutely. Add baby potatoes and carrots at the bottom, then set the chops on top. You may need an extra splash of broth. If you add mushrooms, toss them in during the last 30 to 60 minutes for a firmer bite (60 to 90 minutes if you like them softer and very saucy).

What kind of pork chops work best?

This recipe is written for pork loin chops that are about 1 to 1 1/4 inch thick. Shoulder or blade chops have more fat and stay forgiving longer, but they can cook up a little differently. Thin loin chops cook fast and can dry out, so if yours are under 1 inch, start checking even earlier.

Can I double the recipe?

Yes, with two notes: sear in batches so the chops brown instead of steam, and try to keep them in as close to a single layer as possible. If they overlap a lot, plan on a bit of extra time and check temperature in a couple of chops to be safe.

Any easy swaps (dairy-free, gluten-free)?

Dairy-free: skip the sour cream or use a dairy-free sour cream alternative. You can also finish with a splash of full-fat coconut milk (it will change the flavor slightly, but still tastes good). Gluten-free: use a gluten-free Worcestershire (some brands contain gluten) and your usual GF broth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker (4 to 6 quart)
Large skillet (for searing)
Tongs
Measuring cups and spoons
Small bowl (for cornstarch slurry)
Instant-read thermometer (highly recommended)

I used to think pork loin chops were just “fine.” Like, they exist, they are on sale, they get eaten. Then I started treating them the way I treat my favorite weeknight proteins: quick browning for flavor, a sauce that actually has something to say, and a plan for the endgame so dinner is not swimming in thin liquid.

This crock pot version is what I make when I want comfort food that still tastes bright and intentional. Also, I like any recipe where the slow cooker does the heavy lifting while I pretend I am “just cleaning” and definitely not snacking.