Slow Cooker Lemon Herb Pork Chops
Slow Cooker Lemon Herb Pork Chops bring bright citrus, fragrant herbs, and hands-off slow cooking together for a weeknight dinner that feels special without fuss. Tender pork chops braised gently in lemon, garlic, and rosemary develop a lightly tangy pan sauce that’s perfect over rice or alongside roasted vegetables. If you enjoy easy, flavorful meals, this is a go-to that rewards patience with comforting, homey flavors — and you can explore a related cozy variation like lemon-herb chicken and rice for another slow-cooker favorite.
Why make this recipe
A short paragraph explaining what makes it special.
What sets these slow cooker lemon herb pork chops apart is the balance of bright lemon and savory herbs that penetrate the meat over a long, gentle cook. The slow cooker keeps the chops moist and tender while allowing the simple aromatics—garlic, thyme, rosemary—to build a nuanced, savory sauce. It’s an easy, low-effort recipe that still feels made-from-scratch, making it perfect for busy afternoons, casual family dinners, or meal-prep nights.
Ingredients
- 4 pork chops
- 2 lemons (zested and juiced)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup chicken broth
- Optional: cooked rice or roasted vegetables for serving
Directions
- In a bowl, combine lemon zest, lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper.
- Place the pork chops in the slow cooker and pour the lemon herb mixture over them.
- Add the chicken broth to the slow cooker.
- Cover and cook on low for 6-8 hours or until the pork is tender.
- Serve the pork chops with rice or roasted vegetables.
Step-by-Step Guide to Making Slow Cooker Lemon Herb Pork Chops
This expanded guide will walk you through the details and small decisions that make the difference between “good” and “great.”
- Choose the right pork chops
- Bone-in vs. boneless: Bone-in chops often stay juicier and can add more flavor during slow cooking; boneless chops are convenient and slice more neatly. Either will work; just aim for chops about 1 inch thick so they don’t dry out too quickly.
- Quality: Look for chops with a bit of marbling (thin streaks of fat) for better flavor and moisture.
- Prepare the lemon-herb mixture
- Zest the lemons before juicing them to capture the bright oils in the zest—those oils carry intense citrus aroma.
- Combine zest, juice, olive oil, minced garlic, thyme, rosemary, and a generous pinch of salt and pepper in a bowl. Taste a tiny bit of the mixture (without the raw garlic if raw-eating is a concern) to adjust acidity or salt: if it’s too sharp, add a touch more olive oil or a pinch of sugar to round it.
- Layering the slow cooker
- Place pork chops in a single layer in the slow cooker if possible. If they overlap, that’s OK; they’ll still cook through, but try to arrange them so the lemon-herb mixture can coat each piece.
- Pour the lemon-herb mixture over the chops, rubbing it into any exposed surfaces. This helps the flavors penetrate while the meat cooks.
- Add the chicken broth
- The cup of chicken broth adds steam and prevents the meat from drying. It also forms the base for a simple pan sauce at the end.
- For a creamier finish (optional), you can stir in a splash of heavy cream or a spoonful of sour cream during the last 15–30 minutes of cooking (note this turns the dish toward a creamier profile and is not in the base recipe).
- Set the slow cooker and cook
- Cook on LOW for 6–8 hours, which is ideal for fork-tender pork chops without risk of drying. High for 3–4 hours can work in a pinch but watch closely; faster, higher heat risks tougher pork.
- Avoid removing the lid frequently; every time you lift it you lose heat and add time to the cooking process.
- Finishing touches and thickening the sauce
- When the chops are tender, transfer them to a warm plate and tent loosely with foil.
- If you want a thicker sauce, remove the liquid to a small saucepan and simmer on the stovetop until reduced to your desired consistency, or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
- For a brighter finish, stir in a small knob of butter or a teaspoon of Dijon mustard to the sauce just before serving to add sheen and depth.
- Serving
- Spoon the lemon-herb sauce over the pork chops and serve with cooked rice, mashed potatoes, or roasted vegetables. The lively lemon flavor pairs nicely with starchy sides that soak up the sauce.
Why slow cooker timing matters
The low-and-slow approach gives collagen and connective tissue time to break down, which turns tougher cuts tender. Even though pork chops are relatively lean compared to shoulder, the gentle braise in broth plus the acid from the lemon keeps them soft. Follow the recommended times, and if your slow cooker runs hot or cold, check for doneness around the earlier/later edges of the window.
Flavor-building tips while you cook
- Fresh herbs: If you have fresh thyme or rosemary, add a few sprigs on top during cooking and remove before serving for an extra aromatic boost.
- Garlic: For a milder garlic presence, gently sauté the minced garlic in olive oil for 30–60 seconds before mixing it with lemon juice; this cuts raw sharpness and brings caramelized notes.
- Acid balance: Taste the sauce at the end; if it’s too tart, a small pinch of sugar or a pat of butter will balance it.
Best Way to Store Slow Cooker Lemon Herb Pork Chops
- Refrigerator: Store cooled leftover pork chops and sauce in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
- Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty freezer bag for 2–3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a covered skillet over low heat with a splash of broth or in a low oven (325°F / 160°C) until warmed through. Microwave in short intervals, stirring the sauce between bursts, to keep the meat moist.
Serving Suggestions for Slow Cooker Lemon Herb Pork Chops
- Classic pairing: Spoon the pork and lemon-herb sauce over steamed white or brown rice so the grains soak up the pan sauce.
- Vegetables: Serve alongside roasted vegetables (carrots, Brussels sprouts, or asparagus) or a simple green salad to add freshness and crunch.
- Potatoes: Mashed potatoes or buttery new potatoes make a hearty base and absorb the lemony sauce well.
- Bread: A crusty baguette or dinner rolls are great for sopping up extra sauce—especially if you’ve thickened and seasoned it to taste.
Tips to make Slow Cooker Lemon Herb Pork Chops
- Use room-temperature pork chops: Let chops sit at room temperature for 20–30 minutes before cooking for more even internal temperature.
- Don’t overcook: Slow cookers vary—start checking for tenderness at the 6-hour mark to prevent drying.
- Boost flavor: Add a splash of white wine or a teaspoon of Dijon mustard to the broth for extra depth.
Variations
- Citrus-herb butter (paragraph): For a richer finish, melt a tablespoon of butter with lemon zest and a pinch of chopped fresh parsley and spoon it over the chops just before serving; this creates a glossy, slightly richer sauce without overpowering the lemon-herb profile.
- Substitutions (bullets):
- Swap pork chops for pork tenderloin or boneless chicken breasts (adjust cooking time: tenderloin will cook faster, so check at 3–4 hours on low; chicken breasts can dry out, so monitor closely).
- Use vegetable or beef broth instead of chicken broth if desired; vegetable broth keeps the dish lighter and compatible with vegetarian sides.
FAQs
Q: How do I keep the pork chops moist?
A: Cook on LOW and avoid overcooking; ensure there’s at least 1 cup of liquid and resist opening the lid while cooking.
Q: Can I use fresh herbs instead of dried?
A: Yes. Use about three times the amount of fresh herbs (so 1 teaspoon dried = about 1 tablespoon fresh) and add sprigs during cooking for aroma.
Q: Is the lemon flavor too strong?
A: If you prefer milder lemon, reduce juice to 1 lemon and keep the zest for aroma—zest gives lemon scent without excessive acidity. A small pinch of sugar can also soften sharpness.
What to watch for when reheating
- Reheating slowly preserves texture; if using the microwave, cover and heat in short intervals to prevent drying.
- If the sauce separates after freezing and thawing, whisk it gently over low heat with a splash of broth to bring it back together.
Make-ahead and meal planning
This recipe is ideal for making ahead. Prepare chops and sauce in the slow cooker, cool fully, then refrigerate. The flavors often deepen overnight—simply reheat and serve. For meal-prep bowls, portion chops over rice with a side of roasted vegetables and keep in airtight containers for up to 4 days.
Dietary notes and swaps
- Lower sodium: Use low-sodium chicken broth and adjust added salt to taste.
- Keto-friendly: Skip rice and serve with cauliflower mash or roasted low-carb vegetables.
- Dairy-free: The base recipe is dairy-free; avoid adding cream or butter to keep it so.
Troubleshooting common issues
- Tangy but too sharp: Balance with a small amount of sugar, honey, or butter.
- Sauce too thin: Thicken with a cornstarch slurry or reduce the liquid on the stovetop.
- Dry chops: If chops were thin or cooked on HIGH for too long, they can dry—next time use thicker chops or check earlier.
Diet-friendly serving swaps
- For paleo: Serve over cauliflower rice and use extra-virgin olive oil.
- For whole30: Use compliant chicken broth and avoid added sweeteners—this recipe fits nicely with small adjustments.
Q&A-style quick help (short)
Q: Can I double the recipe?
A: Yes — just ensure your slow cooker has room. Increase liquid slightly if you double to maintain moisture circulation.
Q: Can I make this in an oven?
A: Yes. Transfer to a covered baking dish and bake at 325°F (160°C) for about 1–1.5 hours until tender, depending on chop thickness.
Q: What sides pair best?
A: Rice, mashed potatoes, roasted root vegetables, or a crisp green salad.
Final plating tips
- Spoon some sauce over the plate before arranging the chop — it looks attractive and ensures every bite has flavor.
- Garnish with a little lemon zest and freshly chopped parsley for color and freshness.
- Serve with a wedge of lemon alongside for guests who want extra brightness.
Conclusion
This slow cooker lemon herb pork chops recipe is a weeknight winner: simple to prepare, forgiving in the slow cooker, and bright with lemon-herb flavor. For a creamier take on lemon pork chops, try the rich variation at Crock Pot Creamy Lemon Herb Pork Chops, or explore a version with vegetables and tenderloin at Crock Pot Lemon Garlic Pork Tenderloin with Veggies.
Print
Slow Cooker Lemon Herb Pork Chops
- Total Time: 435 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Tender pork chops braised in lemon and aromatic herbs, perfect for a hands-off weeknight dinner.
Ingredients
- 4 pork chops
- 2 lemons (zested and juiced)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup chicken broth
- Optional: cooked rice or roasted vegetables for serving
Instructions
- In a bowl, combine lemon zest, lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper.
- Place the pork chops in the slow cooker and pour the lemon herb mixture over them.
- Add the chicken broth to the slow cooker.
- Cover and cook on low for 6-8 hours or until the pork is tender.
- Serve the pork chops with rice or roasted vegetables.
Notes
For a richer finish, consider stirring in a splash of heavy cream during the last 15 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: slow cooker, pork chops, lemon, herb, weeknight dinner, easy recipe
