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How To Make Amazing Pork Chops In Your Slow Cooker

Your slow cooker does almost all the work for you. And that also means that there isn't a pile of pots and pans to clean up after dinner. 😊
Course Dinner
Cuisine American
Keyword How to make juicy pork chops, pork chops, slow cooker
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Calories 328kcal


  • For brine:
  • 3 cups water
  • 3 tablespoons salt
  • 8 peppercorns
  • 1 bay leaf
  • 4 center cut bone-in pork chops
  • Add to slow cooker:
  • 1 1/2 cups chicken stock homemade or store bought
  • 2 teaspoons Bragg's vinegar
  • 1/2 cup onions diced
  • 4 carrots peeled and cut into large chunks (optional)
  • 3 garlic cloves sliced
  • salt to taste
  • pepper to taste
  • 2 sprigs of fresh sage
  • 2 sprigs of fresh oregano
  • Sear chops:
  • 1 tablespoon avocado oil
  • 1/4 cup white wine
  • Sauté mushrooms:
  • 8 ounces mushrooms sliced
  • 1-2 tablespoons butter
  • 1-2 cloves of garlic minced
  • 1 tablespoon fresh parsley chopped
  • salt and pepper to taste


  • For the brine: Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for one hour.
  • Then take the chops out, discard the brine, rinse the chops off and pat them completely dry.
  • Add to slow cooker: Add chicken stock and vinegar to your slow cooker. Then stir in onions, carrots (optional), garlic, sage, and oregano.
  • Sear chops: Heat oil in a large skillet. Season the chops with a little salt and pepper. Sear the chops for 2 minutes on each side. Then place the chops over the vegetables in your slow cooker.
  • Add wine to the same skillet, scraping up the little brown bits and then pour mixture over the chops.
  • Cover and cook on low for just 4 hours.
  • Sauté mushrooms: When the meat is almost done, heat butter in a large skillet over medium-high heat. Add mushrooms (do not over crowd the pan so that they will brown and not steam) and toss for about 5 minutes. Add garlic and parsley. Cook for 1 more minute and season with salt and pepper to taste. Toss into slow cooker.
  • Remove the sage and oregano from the slow cooker. Transfer meat and veggies to a platter. Set the uncovered slow cooker on high for 10-15 minutes. This will allow the extra moisture in the gravy to boil off. Serve gravy alongside your chops.


  • For tender juicy meat, add 1 hour to prep time for brining.
  • If you’re following a low-carb way of eating, you may choose to eliminate the carrots.


Calories: 328kcal | Carbohydrates: 13.9g