Hearty Slow Cooker Pork Chops And Potatoes

I didn’t grow up eating a lot of pork chops because my mom thought they always turned out dry and tough. She’d cook them on the stove, and they’d end up like shoe leather within minutes. It wasn’t until I got my slow cooker that I realized pork chops could actually be tender and juicy.

That’s because the slow cooker does what the stovetop can’t—it cooks low and slow for hours, breaking down the meat until it’s fall-apart good. Throw in some potatoes, onions, and mushrooms, and you’ve got a complete dinner that cooks itself while you’re doing other things. For busy weeknights when you don’t want to stand over the stove, it’s pretty much perfect.

What Kind of Pork Chops Should I Use?

For slow cooker recipes, bone-in pork chops tend to stay juicier and more flavorful during the long cooking time, but boneless chops work just fine too if that’s what you have on hand. Thickness matters here – aim for chops that are at least 1 inch thick so they don’t dry out or fall apart after several hours in the slow cooker. You can use center-cut chops for a leaner option or shoulder chops if you want something with a bit more fat and flavor. Just avoid super thin chops since they’ll likely overcook and get tough, even with the low and slow method.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Pork chops: Bone-in or boneless both work great here. If you want to switch things up, chicken thighs are a solid alternative – just keep the cooking time the same since they’re similar in thickness.
• Potatoes: Any potato variety works in this recipe. Russets, red potatoes, or Yukon golds all hold up well in the slow cooker. Just cut them into similar-sized chunks so they cook evenly.
• Broth: Chicken or vegetable broth can easily replace the broth called for here. If you’re out of broth entirely, use water with an extra pinch of salt and maybe a splash of soy sauce for depth.
• Mushrooms: Not a mushroom fan? Leave them out or swap in bell peppers or zucchini instead. Add these veggies at the same time as the mushrooms would go in.
• Cornstarch: If you need to thicken the sauce but don’t have cornstarch, use 4 tablespoons of flour mixed with cold water instead. It’ll do the same job.
• Dried herbs: Fresh herbs can replace dried ones – just use three times the amount. So for 1 teaspoon of dried oregano, you’d use 3 teaspoons of fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with slow cooker pork chops is choosing the wrong cut – thin chops will dry out and turn tough, so stick with bone-in chops that are at least 1 inch thick to keep them juicy throughout the long cooking time.

Another common error is layering the ingredients incorrectly, which leads to uneven cooking – always place your potatoes and harder vegetables on the bottom where they’ll get more direct heat, then nestle the pork chops on top.

To avoid a watery sauce at the end, make sure you whisk that cornstarch mixture really well so there are no lumps, and if your sauce still seems thin after cooking, remove the lid for the last 30 minutes to let some moisture evaporate.

Finally, resist the urge to open the lid and check on things too often, since each peek releases heat and can add 15-20 minutes to your cooking time.

What to Serve With Pork Chops and Potatoes?

Since this dish already has potatoes built right in, you’ll want to add some vegetables or a fresh side to round out the meal. A simple green salad with ranch or Italian dressing is always a good choice, or you could go with steamed green beans or roasted broccoli to keep things easy. If you’re feeding a crowd, dinner rolls or biscuits are perfect for soaking up all that mushroom gravy. I also like serving this with a side of applesauce or sautéed apples, which pair really nicely with pork and add a touch of sweetness to balance out the savory flavors.

Storage Instructions

Store: Keep your leftover pork chops and potatoes in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything has more time to soak in together. I love having this ready to grab for easy weeknight dinners when I don’t feel like cooking from scratch.

Freeze: This dish freezes really well for up to 3 months. Let everything cool completely, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can just grab one whenever I need a quick meal.

Reheat: Warm it up in the microwave on medium power for a few minutes, stirring halfway through. You can also reheat it on the stovetop over medium-low heat with a splash of broth to keep everything moist. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 115-130 g
• Fat: 85-95 g
• Carbohydrates: 130-145 g

Ingredients

For the slow cooker base:

• 5 potatoes (peeled and cut into 1-inch chunks)
• 4 pork chops (thick-cut bone-in chops stay juicier)
• 1 onion (sliced into 1/2-inch thick rings)
• 1.25 cups broth (I use Swanson chicken broth for the best savory base)
• 1 cup mushrooms

For the herb coating:

• 1/4 cup olive oil (I prefer Bertolli Extra Virgin for roasting)
• 2.5 tbsp cornstarch (essential for thickening the juices into a gravy)
• 1.5 tbsp garlic powder
• 3/4 tbsp paprika
• 1.25 tsp oregano
• 3/4 tsp thyme
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/4 tsp cayenne pepper

Step 1: Prepare the Mise en Place and Seasoning Mixture

• 5 potatoes, peeled and cut into 1-inch chunks
• 1 onion, sliced into 1/2-inch thick rings
• 1 cup mushrooms, roughly chopped
• 1/4 cup olive oil
• 2.5 tbsp cornstarch
• 1.5 tbsp garlic powder
• 3/4 tbsp paprika
• 1.25 tsp oregano
• 3/4 tsp thyme
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/4 tsp cayenne pepper

Peel and cut the potatoes into 1-inch chunks, slice the onion into 1/2-inch thick rings, and roughly chop the mushrooms.

In a small bowl, whisk together the olive oil, cornstarch, garlic powder, paprika, oregano, thyme, salt, pepper, and cayenne pepper until well combined and no lumps remain.

I like to whisk this mixture thoroughly so the cornstarch distributes evenly—this ensures the gravy thickens uniformly rather than getting clumpy spots.

Step 2: Build the Slow Cooker Base and Add Proteins

• potatoes, onion, and mushrooms from Step 1
• 4 pork chops
• 1.25 cups broth

Arrange the prepared potatoes, onion rings, and mushrooms in the bottom of your slow cooker, spreading them evenly to create a bed for the pork chops.

Place the 4 thick-cut bone-in pork chops directly on top of the vegetables—the bones will help keep them juicier during the long cooking process.

Pour the broth over everything, ensuring the vegetables are mostly submerged.

Step 3: Season and Cook

• seasoning mixture from Step 1
• all ingredients in slow cooker from Step 2

Pour the seasoning and oil mixture from Step 1 evenly over the pork chops and vegetables.

Gently stir to coat everything, being careful not to break up the potatoes too much.

Cover the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours, depending on your schedule.

I prefer the LOW setting because it creates more tender, flavorful meat and better develops the gravy—the longer cooking time really makes a difference.

Step 4: Rest and Serve

When the cooking time is complete, remove the slow cooker from heat and let it rest for 5-10 minutes before serving.

This allows the pork chops to relax, ensuring they stay juicy when cut.

Serve the pork chops with the vegetables and rich gravy spooned generously over the top.

Hearty Slow Cooker Pork Chops And Potatoes

Delicious Hearty Slow Cooker Pork Chops And Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 5 minutes mins

Total Time 6 hours hrs 12 minutes mins

Servings 4 servings

Calories 1900 kcal

Ingredients

  

For the slow cooker base::

• 5 potatoes (peeled and cut into 1-inch chunks)
• 4 pork chops (thick-cut bone-in chops stay juicier)
• 1 onion (sliced into 1/2-inch thick rings)
• 1.25 cups broth (I use Swanson chicken broth for the best savory base)
• 1 cup mushrooms

For the herb coating::

• 1/4 cup olive oil (I prefer Bertolli Extra Virgin for roasting)
• 2.5 tbsp cornstarch (essential for thickening the juices into a gravy)
• 1.5 tbsp garlic powder
• 3/4 tbsp paprika
• 1.25 tsp oregano
• 3/4 tsp thyme
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/4 tsp cayenne pepper

Instructions

 

• Peel and cut the potatoes into 1-inch chunks, slice the onion into 1/2-inch thick rings, and roughly chop the mushrooms. In a small bowl, whisk together the olive oil, cornstarch, garlic powder, paprika, oregano, thyme, salt, pepper, and cayenne pepper until well combined and no lumps remain. I like to whisk this mixture thoroughly so the cornstarch distributes evenly—this ensures the gravy thickens uniformly rather than getting clumpy spots.
• Arrange the prepared potatoes, onion rings, and mushrooms in the bottom of your slow cooker, spreading them evenly to create a bed for the pork chops. Place the 4 thick-cut bone-in pork chops directly on top of the vegetables—the bones will help keep them juicier during the long cooking process. Pour the broth over everything, ensuring the vegetables are mostly submerged.
• Pour the seasoning and oil mixture from Step 1 evenly over the pork chops and vegetables. Gently stir to coat everything, being careful not to break up the potatoes too much. Cover the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours, depending on your schedule. I prefer the LOW setting because it creates more tender, flavorful meat and better develops the gravy—the longer cooking time really makes a difference.
• When the cooking time is complete, remove the slow cooker from heat and let it rest for 5-10 minutes before serving. This allows the pork chops to relax, ensuring they stay juicy when cut. Serve the pork chops with the vegetables and rich gravy spooned generously over the top.