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Crockpot Pork Chops and Potatoes

Warm, simple, and built for busy weeknights, this crockpot pork chops and potatoes recipe delivers tender meat and cozy comfort with almost no hands-on time. It’s the kind of dinner that smells like home while you get on with the rest of your day. If you like slow-cooker convenience, you might also enjoy a different slow-cooker combination such as Crockpot Garlic Parmesan Chicken and Potatoes, which shares the same effortless spirit.

Why make this recipe
This dish earns its place on a regular rotation because it checks multiple boxes: economical, minimal prep, and reliably hearty. The pork cooks low and slow in a flavorful broth so you end up with juicy chops and potatoes that soak up the seasonings. It’s also flexible—swap spices or add vegetables—and still come out comforting every time.

how to make Crockpot Pork Chops and Potatoes

This easy slow-cooker version yields fork-tender pork chops and perfectly cooked potatoes with practically no babysitting required. Here’s a clear, practical procedure you can follow (expanded from the basic directions) to ensure consistently good results.

Step-by-step overview and timing:

Prep time: 10–15 minutes.
Cook time: 4 hours on high or 6–8 hours on low.
Serves: 4.

Detailed steps and tips as you go:

Gather and prepare ingredients. Trim excess fat from the pork chops if desired and cut the potatoes into medium-sized chunks for even cooking. Slice the onion thinly so it softens and adds sweet flavor throughout the dish.
Layer the crockpot. Place the pork chops in a single layer on the bottom of the slow cooker. If your chops are thick, they’ll still cook through slowly without drying out.
Add the vegetables. Scatter the potato chunks and sliced onion evenly over the chops so each bite has both meat and potato.
Make the seasoning broth. In a bowl, whisk together 2 cups chicken broth with 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and pepper to taste. The broth is the vehicle for flavor and helps keep the meat moist; don’t skip it.
Pour and cover. Pour the seasoned broth over the meat and potatoes so the liquid reaches most of the ingredients; the crockpot will create a steamy environment that finishes the cooking.
Set your cooker. Cover and cook on low for 6–8 hours or on high for 4 hours. Check for tenderness near the lower end of the schedule—pork should be tender and the potatoes easily pierced with a fork.
Finish and garnish. Once cooked, taste and adjust seasoning if needed. Spoon juices over the chops when serving and garnish with fresh parsley if desired.

Ingredients

4 pork chops
4 medium potatoes, cut into chunks
1 onion, sliced
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

Place the pork chops in the bottom of the crockpot.
Add the potatoes and sliced onion on top of the chops.
In a bowl, mix the chicken broth, garlic powder, paprika, salt, and pepper. Pour the mixture over the pork chops and potatoes.
Cover and cook on low for 6-8 hours or on high for 4 hours, until the pork is tender.
Serve hot, garnished with fresh parsley if desired.

Best Way to Store Crockpot Pork Chops and Potatoes

Refrigerator: Store leftovers in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: Cool completely, then place in freezer-safe containers or heavy-duty freezer bags and freeze at 0°F (-18°C) for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the microwave until steaming hot (at least 165°F / 74°C) or warm gently on the stovetop in a covered pan over medium-low heat until heated through.

How to Present Crockpot Pork Chops and Potatoes

Serving this dish is part comfort, part presentation. Consider these ideas to elevate the simple casserole-style meal:

Plate with a ladle of the cooking juices spooned over the chops and potatoes to keep them moist and flavorful.
Serve alongside a crisp green salad or steamed green beans to add color and freshness.
Add a dollop of sour cream or a sprinkle of grated Parmesan for extra richness.
For a family-style approach, present the crockpot at the table with small bowls of chopped parsley, crushed red pepper, and extra broth so everyone can personalize their serving.

Tips to make Crockpot Pork Chops and Potatoes

Choose bone-in or boneless chops based on preference; bone-in can add flavor but may require slightly longer cooking for the center to become tender.
Brown the pork chops first (optional) — a quick sear in a hot skillet gives the meat a richer flavor and a slightly better texture, though it’s not required.
Cut potatoes into even chunks to ensure uniform cooking; slightly smaller pieces cook faster.
Use low salt in the beginning; after slow cooking the flavors concentrate and you can always adjust salt at the end.
If you like thicker gravy, remove a cup of liquid near the end and whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water), then return and cook on high for 15–20 minutes to thicken.

variation (if any)

Italian-style twist: Swap paprika for Italian seasoning and add a can of diced tomatoes (drained) for a brighter, herb-forward profile. Stir in green beans during the last hour for a one-pot meal.
Creamy version: Add 1/2 cup heavy cream or sour cream during the last 20–30 minutes of cooking to create a creamy sauce; reduce the broth to 1 1/2 cups so the final texture isn’t too thin.

FAQs

Q: How do I keep the pork chops from drying out?
A: Cooking on low for a longer time helps maintain moisture, and ensuring there’s enough broth prevents drying. Choose slightly thicker chops or bone-in cuts if you prefer more forgiving meat.

Q: Can I use frozen pork chops?
A: It’s best to thaw chops before cooking in a slow cooker. Cooking from frozen increases the time spent in the “danger zone” (40–140°F) and can lead to uneven cooking.

Q: What potatoes work best?
A: Yukon Gold or red potatoes hold their shape well and become creamy without falling apart; russets are fine if you cut them into slightly larger chunks.

What about seasoning or dietary adjustments?

For lower sodium, use low-sodium chicken broth and adjust salt to taste at the end.
To add more vegetables, include carrots or parsnips; add delicate vegetables like peas near the end of cooking.

Additional commonly asked questions (short list)

Q: Can I double this recipe? A: Yes, but ensure your crockpot has enough capacity and maintain similar layering for even cooking.
Q: Can I use beef broth instead? A: Yes; beef broth will impart a richer, deeper flavor.

Extra background, timing, and troubleshooting

Understanding slow-cooker dynamics:
Slow cookers maintain a gentle, moist-heat environment. The key to success is layering and timing: denser ingredients like potatoes should be in contact with heat (near the bottom or around meat) so they soften properly. Pork chops can become dry if cooked too long on high, but this recipe uses a moist broth which significantly reduces that risk.

If the sauce is too thin:
Remove the lid for the last 30 minutes to allow some evaporation, or thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) added to the juices and cooked on high for 15–20 minutes.

If flavors are flat:
Fresh herbs, a splash of lemon juice, or a teaspoon of Dijon mustard stirred in after cooking can brighten the dish instantly.

Make-ahead and meal planning:
This recipe is a great make-ahead option. Assemble in your slow cooker insert, cover and refrigerate up to 24 hours, then set it on low when you’re ready to go. Alternatively, cook fully, cool, and freeze in meal-size portions for quick reheating.

Pairings and beverages:

Vegetables: Roasted Brussels sprouts, steamed green beans, or a light cucumber salad.
Bread: Crusty bread or dinner rolls to sop up the juices.
Wine: A medium-bodied white like Chardonnay or a light red like Pinot Noir complements pork without overpowering it.

Notes on nutrition:
Pork chops provide protein and important B vitamins; potatoes add fiber and potassium. To reduce calories, trim visible fat and choose a low-fat dairy option if adding cream.

Serving and presentation tips for company:
For a more formal presentation, remove the chops and potatoes to a warmed platter, strain and reduce the cooking liquid in a skillet to a glossy sauce, then spoon over before sprinkling with parsley or chives.

Final thoughts on ease and budget:
This is a budget-friendly dish—potatoes stretch the meal and chicken broth is an affordable flavor base. It’s particularly useful for busy households or when you want a low-effort, high-comfort dinner that stores and reheats well.

Conclusion

Crockpot Pork Chops and Potatoes is one of those dependable recipes that proves slow cooking can make weeknight dinners taste homemade with minimal effort; for an alternate approach and additional serving ideas, see Slow Cooker Pork Chops and Potatoes – Courtney’s Sweets. If you’re curious about variations with green beans and Italian flavors, this version is a helpful reference: Slow Cooker Pork Chops and Potatoes | Frugal Nutrition.