Easy Slow Cooker Pork Chops

If I tell you that it’s possible to make a delicious, homemade meal with just 2 ingredients and 5 minutes of prep time, would you believe me? Well, you should, because this slow cooker pork chop recipe is impressively good. Tender, flavorful, and no one will ever guess that you just dumped and cooked two ingredients in the slow cooker.

I love slow cooker recipes since I usually choose those that are fuss-free and save me lots of time and effort. As a busy mom, restaurateur, and businesswoman, my schedule is tightly packed, but like in any family, my kids and husband love it when I cook for them, so I usually opt for easy recipes like this Slow Cooker Peach Pork or Crockpot Pot Roast with Red Wine.

Believe me when I tell you that this easy slow cooker meal is life-changing. I have been vocal about the meal-prep trick of keeping a variety of homemade sauces readily available in my fridge. This way, I can just choose the sauce, choose the meat, it works with chicken just as well, and let the slow cooker do its job. You will have a restaurant-worthy meal that is budget-friendly, kid-approved, and so easy to make that it does not even feel like you cooked; it magically appeared.

Why you will love this recipe 

• There are only two ingredients: Just pork chops and teriyaki sauce. How simple is that? If you have been following my advice, you have a jar of homemade teriyaki sauce in the fridge, ready to use in this recipe. 
• The slow cooker does all the work: All I have to do is dump it all in the pot and let it cook, really not even 5 minutes of my time to prep this. 
• It is always moist and delicious: It is almost impossible to mess up this recipe; anyone can make it, even a teenager will feel like a chef in the kitchen. 
• Easy cleanup: With just the slow cooker and two ingredients, there are no dishes to clean.

What you will need

• Pork chops: I use four organic bone-in pork chops, about 1½ inches thick.
• Sauce: I prefer homemade teriyaki sauce made in advance and kept on hand, or store-bought if I’m in a hurry. I get low-sodium teriyaki sauce to avoid excess salt.
• Thickener: I make a cornstarch slurry and add it at the end to thicken the sauce.

How to make 

Prep the chops: First, I dry the pork chops thoroughly on both sides with paper towels. Then I spray the slow cooker with oil, place the chops inside.

Cook the chops: Then, pour the teriyaki sauce over them and cook the bone-in chops for 3-4 hours on low or 2 hours on high. However, I do not recommend cooking them on high because they will not be as juicy.

Thicken: During the last 30 minutes of cooking, I add the cornstarch slurry to thicken the sauce.

Rest and serve: After, I let them rest for 15-20 minutes before serving them. 

Expert tip

How to keep pork chops from drying out

Try not to use thin-cut pork chops

• Using thin-cut chops can result in dry meat. Since the meat will cook for a longer time in the crockpot, it tends to dry out if it is thin-cut.
• The best alternative to cooking the thin-cut chops would be cooking them on the stovetop. Once cooked, top them with teriyaki sauce.

Using boneless pork chops

• You want to have nice, thick boneless pork chops when cooking them in the crockpot. It will result in tender and juicy meat that falls apart easily.
• Similarly, the thick-cut boneless chops cook very quickly and are usually done in 2 1/2 – 3 hours on LOW. So make sure to check on them at the 2 1/2 hour mark.
• You know the meat is done cooking when it reaches an internal temperature of 145 degrees F.

For the best results, use thicker, bone-in pork chops

The bone helps insulate the meat, keeping the chops tender, juicy, and very moist. This is your go-to category for the ultimate meal. Using bone-in meat about 1½ inches thick will result in a flavorful and tasty meal.

More tips to consider:

• Remove them when they reach 140°F-145°F. They will continue to heat as they rest. 
• Be sure to use the low setting if you have the time. It will result in the most tender and moist meat.
• Dry the chops with paper towels before cooking so the teriyaki sauce sticks. 
• Halfway through cooking, spoon some sauce over the chops. 

Recipe variations and add-ins:

• Spicy chops: To add some spice, I sometimes mix in a bit of red pepper flakes. 
• Ranch style: My kids love it when I stir in some of my ranch seasoning mix. The tanginess goes great with the teriyaki flavor. 
• Other sauce: This recipe is so versatile and can similarly be recreated with other sauces, like Orange sauce, General Tso, or homemade BBQ.
• Add veggies: To make this a heartier meal, toss in some red potatoes, chopped carrots, bell peppers, cauliflower, broccoli, and mushrooms. 
• Make it creamy: Another way to elevate the sauce is to add some heavy cream or my homemade cream of mushroom soup.   

Serving suggestions:

These pork chops are so tender and tasty, they go with all sorts of side dishes, such as my perfectly creamy mashed potatoes or creamy mashed sweet potatoes that are super creamy and smooth with no lumps unless you want them! I personally prefer them with low-carb Instant Pot mashed cauliflower, and my kids usually choose this fluffy white rice, which they absolutely love.

My family also enjoys it when I serve these with my crispy, roasted Brussels sprouts. This is the only way my kids will eat sprouts because they are slightly sweet from caramelization and have a crispy texture that’s addictive. Buttered cabbage and potatoes are another budget-friendly side dish that goes well with pork; it’s easy to make and filling.

How to store leftovers:

• Refrigerate: I don’t usually have leftovers unless I make extra. But when I do, they can be stored in the fridge for up to 5 days in an airtight container.   
• Freezing: If I make a lot of extras, I wrap them in plastic and put them in freezer bags for up to 3 months.  
• Defrost: I thaw them overnight in the fridge before serving.
• Reheating: Then, I reheat them in the oven at 350 in a covered dish for 10 to 15 minutes with a splash of teriyaki sauce.

Frequently asked questions

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