Recipe

Slow Cooker Pork Loin Chops

Tender pork loin chops simmered in a garlic herb gravy that begs for mashed potatoes.

By Matt Campbell

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4.7

A platter of tender slow cooker pork loin chops coated in glossy brown garlic herb gravy with chopped parsley, served on a rustic table with mashed potatoes nearby

Pork loin chops are a little like that friend who is fun but gets dramatic if you ignore them. They are lean, they cook fast, and if you treat them like pork shoulder they will absolutely dry out and hold a grudge.

So yes, we are making slow cooker pork loin chops on purpose, and we are doing it the smart way. We build a gentle, cozy gravy, keep the chops nestled in liquid, and cook them just until tender. The result is the kind of dinner that feels like Sunday comfort food, but behaves like a weeknight recipe.

Pork loin chops, chicken broth, onion, garlic, Dijon mustard, Worcestershire sauce, butter, and pantry spices arranged on a kitchen counter

Why It Works

Lean chops stay juicy because they cook in a seasoned gravy and come out as soon as they hit temp.
Big flavor from small effort with Dijon, Worcestershire, garlic, and herbs doing the heavy lifting.
No sear required for a good dinner. Optional, yes. Necessary, no.
Gravy thickens right in the pot at the end, so you get that glossy, spoon-coating finish.

Pairs Well With

Storage Tips

Refrigerate: Store chops with plenty of gravy in an airtight container for up to 3 to 4 days. Keeping them submerged helps protect the lean meat.

Freeze: Freeze portions with gravy for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stovetop over low heat or in the microwave at 50 to 70 percent power, adding a splash of broth if the gravy tightened up. Avoid boiling, which can make the chops firm.

Leftover pork loin chops stored in a glass container covered in gravy with a small sprinkle of parsley

Common Questions

Will pork loin chops get tender in the slow cooker?

They can, but the key is time, moisture, and restraint. Pork loin chops are lean, so they do best on LOW and in a saucy environment. Cook just until they hit 145°F (then give them a 3-minute rest), and pull them as soon as they are there. After that, you can tuck them back into the gravy to stay cozy while you finish up dinner, but do not let them camp out for hours.

Do I need to sear the pork chops first?

No. Searing adds browning flavor, but this recipe is designed to work as true dump-and-go. If you have 5 extra minutes and want deeper flavor, do a quick sear in a hot skillet before adding to the slow cooker.

How long should I cook pork loin chops in a crockpot?

Most 1-inch pork loin chops take about 2.5 to 3 hours on LOW. Start checking at 2.5 hours and remove them as soon as they reach 145°F (plus a 3-minute rest). Slow cookers run wildly hot and cold depending on the model, and lean chops do not forgive overtime.

Can I use bone-in pork loin chops?

Yes. Bone-in chops may take a little longer. Keep them in a single layer if possible so they cook evenly.

What if my slow cooker is crowded and the chops overlap?

If they overlap, they will still cook, but not as evenly. Try to keep them as close to a single layer as possible, and if you have to stack, rotate the top and bottom chops about halfway through so nobody gets overcooked while someone else is still catching up.

What kind of pork loin chops work best?

Look for center-cut loin chops or rib chops that are about 1 inch thick. Avoid super-thin chops, and know that “sirloin chops” can be a bit tougher and more variable. They will still work, but they may need a little more time and a little more patience.

My gravy is thin. How do I fix it?

Easy fix: whisk 1 tablespoon cornstarch with 1 tablespoon cold water until totally smooth, then stir it into the slow cooker and whisk well so it does not clump. Cook on HIGH for 10 to 15 minutes. If you want it thicker, repeat with another small slurry.

Can I add vegetables?

Absolutely. Sliced mushrooms and onions are great here. For potatoes or carrots, cut them into 1-inch pieces and place them on the bottom so they cook through.

Can I hold the pork on WARM?

Ideally, serve soon after the chops hit temp. If you need a short buffer, you can keep them in the gravy with the lid on for a bit, but do not leave them on WARM for hours. Lean chops get firm, and dinner gets sad.

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

6-quart slow cooker
Measuring spoons and cups
Small bowl and whisk (for slurry)
Tongs
Instant-read thermometer (recommended)

I used to treat pork loin chops like they were indestructible. Spoiler: they are not. The first time I tried “set it and forget it” with plain chops, I got dinner that tasted like it had been through a long, emotional journey.

This version is my redemption arc. The gravy is doing the protecting, the Dijon and Worcestershire bring that savory depth, and the slow cooker turns a simple pack of chops into something you want to drag through mashed potatoes like it is your job.