5 Boneless Pork Chop Crock Pot Recipes (+ World-class Tips)

image of crock pot pork chop recipes

How could a kitchen appliance aid feminism?

Crockpot helped women maintain the household and quickly put warm meals on the table after a full day of work. 

Today, the slow cooker’s triumph isn’t slowing down. So, how can you make flavor-packed meals with a slow cooker and save time?

After our guide, you’ll know the ins and outs of cooking the perfect boneless pork chop.

Satiating Boneless Pork Chops in Crockpot Recipes

image of Boneless Pork Chop in a Crockpot

1. Slow cooker Honey-Garlic Pork Chops

Crockpot cooking should merge all flavors into one instead of elevating individual ingredients. That’s why many slow-cooker dishes taste eerily similar.

For culinary geeks, this is a downer and bland after a while. But honey and garlic are a melt-in-your-mouth guarantee for divine meat. 

These bold elements will stand out even after hours of slow cooking. The prep is also a breeze with this recipe. 

You don’t need extensive marinating or vegetable cutting beforehand. All the heavy lifting is done by the Crockpot, you can simply enjoy your dinner.

Make sure to choose thick, marbled, fatty slices, ideally from the blade, shoulder, or sirloin. Besides choosing the best cuts, the origin country can make or break a great dish. Mass-produced US pork tends to be extremely lean, so try to buy Berkshire or Iberico instead.

Pro Tips: For the best tender results, choose blade chops, shoulder chops, sirloin chops, or tenderloin chops.

Get the recipe: mommyshomecooking.com

Continuing with striking flavors, our next Crock Pot delicacy is hard to forget.

2. Crockpot Teriyaki Pork Chops 

You can keep the garlic but switch the honey for some flavor-loaded Teriyaki sauce. Once you start cooking with it, you’ll want to use it every day.

The blend of these distinct ingredients won’t cook away, even after 6-8 hours in the CrockPot. You’ll come home to a hearty, aromatic dinner without lifting your finger.

Perfect with a side of rice and veggies, but we love some mashed potatoes on our Teriyaki Pork Chops.

Tip: Avoid all fresh and green herbs when cooking in a crock pot. They can lose their flavor after a long cooking session. Add them in for the last 15 minutes of the cooking.

Get the recipe: eatingonadime.com

After some comfy weekday meals, let’s see something with a little more grace and festivity.

3. Crock-pot Cherry Pork Tenderloin

Cherries are often overlooked when it comes to cooking. With some thyme, nutmeg, and a dazzling French onion soup, the complex layers embrace the tenderloins.

According to food science, pork chops don’t have too much fat and collagen to break down, making them prone to overcooking and drying out.

Then what are the best cuts to make in a crock pot? Stick to these, and you’ll be good:

  • Pork tenderloin
  • Sirloin roast
  • Pork loin
  • Bone-in pork rib chops

Besides the A+ ingredients, these Crockpot Pork Chops are Weight Watchers-friendly. Still, they can be the main dish on any special occasion. 

The recipe calls for some rice or steamed veggies as a side dish. However, we’d prefer something more sophisticated with these fine tenderloins; prosciutto-wrapped asparagus.

Get the recipe: crockpotladies.com

To prove the versatility of a slow-cooked pork chop meal, our next choice is a hardcore comfort food brimming with flavors and calories.

4. Brown Sugar Glazed Tenderloin in a Crockpot

This cozy recipe is ready in 6 hours, and all you have to do is toss in everything there and go your merry way.

We’re so over spending our Sundays in the kitchen, and this glazed crockpot tenderloin is for those weekends!

The side dish can be anything you crave, crunchy oven-baked potatoes, a fresh greek salad, or creamy mashed potatoes.

An unforgettable interplay of garlic, brown sugar, balsamic vinegar, and sage will warm up your day.

We would pack in some fresh lime zest to counter the sweetness and balance the dish slightly more.

Get the recipe: brooklynactivemama.com

Our favorite is similarly sweet but more delicate in flavors. Let’s see the best boneless crock pot pork chop recipe we’ve found!

5. Slow Cooker Peach & Rosemary Pork Chops

Peach and Rosemary are old pals. Nevertheless, we hardly use them at home together.

As simple as this course is, we suggest you go with this one first. It knocks out the typical myths surrounding crockpot dishes. Namely, they are bland, mediocre comfort foods for lazy/busy moms.

Butter, peach, and thyme are the heart and soul of it, and paired with some roasted parmesan Brussels sprouts are unmatched.

Get the recipe: crockpotgourmet.net

We have to admit that even the mightiest recipe will fail if you don’t know what you’re doing. So let’s go over some crucial steps to creating amazing crockpot dishes.

Tricks for a better crockpot dish

The biggest issue with meats in a crock pot is the lack of browning and too much juice flooding the cuts.

So how can you ensure the boneless pork chops become crispy in the crock pot? We have some tips for you:

  • Trivet or Mirepoix bed

Elevating the meat on a veggie bed can get you the desired crisp. While this keeps the meat out of the juices, the aroma and flavors will still get into the cut.

Cut the veggies like onions, celery, or carrots big enough to rest the meat on them. However, potatoes will overcook until the meat is done, so they won’t work as a pork chop bed.

Some foodies find crockpot dinners bland and flavorless. And truth be told, they tend to taste the same. 

However, it’s mostly due to bad technique and poorly chosen ingredients. So how can you make your crockpot meals more flavorful?

  • Mild-flavored ingredients such as green herbs and spices and delicate ingredients are cooked out during the long cooking hours.
  • Stick to whole, dry spices, and only add green herbs at the last minute.
  • Pro chefs season the dish several times to create different layers of flavor.
  • Brine the pork beforehand overnight in buttermilk, pickle, or olive juice. 
  • Always add a splash of fresh, acidic compounds: wine, tomato sauce, citrus zest, or vinegar at the end to bring the flavors together.

With these tips, you can make unmatched boneless pork chops in any new or old crock pot device you have.

But curious home chefs might still have some questions, and we’ll try to answer all of them.

FAQs

How do you keep pork chops from drying out in a crock pot?

First of all, you must choose slow-cooker-friendly cuts. Some leaner pork slices will inevitably dry out during the long cooking hours.

The marinating beforehand, seasonings, and a splash of an acidic ingredient will help you soften up the connective tissues.

We recommend cooking pork until it reaches a temperature of 145 degrees to retain moisture.

Can I put raw pork in a slow cooker?

You can cook raw pork or any other type of raw meat in a slow cooker. Bring it to room temperature for thawed meat and sear the outsides first.

Why are my pork chops tough in the crock pot?

Choosing certain types of cuts will determine the texture of your meat, regardless of how you cook it. Extremely lean slices with no connective tissue will dry out, as well as overcooking the meat.

Is it better to cook pork chops fast or slow?

Either method can yield lip-smacking results. But searing the outsides first will keep the pork chops juicy. 

For slow cooking, turn up the heat for the last part of cooking, and for 30 minutes, take off the lid as well. This way, all the excess liquid can evaporate, and the pork chops can crisp up.

Should I brown pork chops before putting them in the crock pot?

Generally, it’s best to brown any cuts of meat before slow cooking them in a crock pot. This technique helps you retain all the moisture in them and adds some extra flavor.

How long does pork take in a slow cooker?

Depending on how much you make, it can take anywhere from 5–8 hours in a slow cooker to finish the pork. As a general rule, cook them on low heat for 2-4 hours and then turn up the heat for the remaining time. 

Why are my pork chops always tough and dry?

Chances are you’re overcooking them. If your pork is dry and chewy, stick to a 145-degree internal temperature.

Now you’re ready to make a bomb pork chop in your crock pot. We’ve saved some last-minute tips for the end.

Wrapping it up

A crockpot is not just for noobs; you can fix up mind-blowing dishes from a simple pork chop. By installing a temperature gauge, you can sous-vide meats and experiment with different cooking methods.

We think the crock pot is best for pork and beef. After a few hours of slow cooking, the meat should fall off the bones.

However, one thing to remember is that older devices have more lead in their materials. Through the microscopic cracks, this can get into your food too.

We suggest you invest in a newer model every 10 years.

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