Easy Crock Pot Pork Chops

Anne Lawton
by Anne Lawton
4 servings
2 hr 10 min

Easy crockpot pork chops are made with tender pork chops that are cooked in a mixture of tomatoes, balsamic vinegar, and onions. The flavors all mix together perfectly to make a delicious & hearty sauce. This recipe is going to become your new family favorite. Boneless pork chops are so convenient and versatile. You can cook them in a slow cooker or grill them.

Serve these delicious pork chops with an easy side dish or two such as mashed potatoes, roasted potatoes, brown rice, green beans or a green salad for a delicious dinner.

Delicious and healthy crock pot pork chops are so easy to make

Serve them with a salad with a side of rice or pasta.

Crockpot pork chops recipe ingredients

Easy Crock Pot Pork Chops
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 2 Hours Total time: 2 hr 10 min
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  • 1 pound boneless pork chops
  • 1 tablespoon dijon mustard
  • 3 tablespoons balsamic vinegar
  • 1 medium onion, sliced thin
  • ¾ diced fresh or canned tomatoes
  • ½ cup white wine
  • A few sprigs of fresh basil
  • teaspoon olive oil  - optional
  • 1 tablespoon flour mixed with 2 tablespoons of water - optional

Prepare and measure the ingredients: chop and measure the tomatoes, slice the onions and measure the mustard and balsamic vinegar
Add the onions on the bottom of the slow cooker, and place the pork chops on top of the sliced onions.
Mix the balsamic, wine and mustard together and pour the mixture over the pork and onions in the crockpot.
Next, add the tomatoes to the crockpot. Set the heat to low and cook for 2 ½ to 3 hours until the meat is cooked through (at least 145 degrees) and fork-tender.
Thicken the sauce: remove the pork chops from the crockpot with a slotted spoon and set them aside.
Mix the flour and water together to make a slurry. Gradually whisk the slurry in until the sauce thickens.
Arrange the pork chops on a platter and pour the sauce over them.
  • Substitutes
  • bone-in pork chops for boneless pork chops or boneless skinless chicken breasts or thighs.
  • Canned diced tomatoes for fresh tomaotes.
  • Serve with mashed potatoes, roasted potatoes, green beans, and a salad.
  • Store leftovers in the refrigerator for up to four days.
  • Reheat on top of the stove or in the oven.
Anne Lawton
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