There’s something timeless and satisfying about pork chops and potatoes. They’re humble, filling, and oh-so-comforting. When you bring the slow cooker into the equation, you turn that classic duo into an ultra-convenient, one-pot meal that’s rich, tender, and bursting with flavor. Crock Pot Pork Chops and Potatoes are the kind of meal that feels like Sunday dinner—but cooks itself while you go about your day.
With juicy, fall-apart pork chops nestled over creamy potatoes and simmered in a savory gravy, this dish delivers the kind of hearty, stick-to-your-ribs satisfaction that’s perfect for chilly nights, busy weekdays, or whenever you’re craving something cozy and uncomplicated.
Choosing the Right Pork Chops for the Slow Cooker
Not all pork chops are created equal—especially when it comes to slow cooking. Here’s what works best:
- Bone-in pork chops: These hold up beautifully over several hours and develop the richest flavor. Look for cuts at least ¾-inch thick.
- Boneless pork chops: Convenient and lean, but be careful—they cook faster and can dry out if overcooked. Opt for thick-cut boneless chops if possible.
- Avoid thin-cut chops: They’ll overcook quickly and may become dry and tough.
Pro tip: If using boneless chops, reduce the cook time slightly and consider layering them between the potatoes and gravy to retain more moisture.
The Potatoes: Creamy, Buttery, and Perfectly Tender
Potatoes act as both a base and a sponge for the delicious pork gravy in this dish. The best kinds for slow cooking are:
- Yukon Golds: Buttery and soft with a creamy texture that holds its shape.
- Red potatoes: Waxy and tender—don’t need peeling.
- Russets: Starchy and fluffy but break down more; great if you want a mashed texture.
Slice potatoes into ½-inch thick rounds or quarters to ensure even cooking. No need to parboil—just layer them raw in the slow cooker and let the heat do the work.
Layering is Key: How to Build Flavor
A great crock pot dish is all about layering for flavor and texture. Here’s the ideal order:
- Potatoes go on the bottom – They take the longest to cook and benefit from the direct heat.
- Pork chops go on top – They stay moist and gently braise in the steam and sauce.
- Gravy mixture poured over everything – Infuses both layers with savory flavor and keeps things moist.
This ensures the potatoes cook fully while the pork becomes melt-in-your-mouth tender.
The Gravy: Savory, Creamy, and Simple
You don’t need to rely on canned soup to make a luscious, rich gravy. Here’s what builds that deep, savory sauce:
- Chicken or beef broth: Provides the base.
- Cream of mushroom soup (optional, or homemade): Adds creaminess and depth.
- Onion soup mix or sautéed onions: Boosts umami and savory notes.
- Garlic and herbs: Adds aromatics.
- Cornstarch slurry (optional): To thicken the sauce before serving, if needed.
Want a cleaner, from-scratch version? Replace canned soup with a homemade blend of broth, cream, garlic, and cornstarch—I’ll include both options below.
Ingredients
For the Pork and Potatoes
- 4 bone-in or thick-cut boneless pork chops (about 2 to 2.5 lbs)
- 2 pounds Yukon gold or red potatoes, sliced into ½-inch rounds
- 1 medium onion, sliced (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme or rosemary
For the Gravy
- 1 (10.5-ounce) can cream of mushroom soup
OR see homemade version below - 1 cup low-sodium chicken or beef broth
- 1 packet onion soup mix (or 2 teaspoons dry onion flakes + ½ tsp salt)
- Optional: 1 tablespoon Worcestershire sauce
- Optional: 1 tablespoon cornstarch + 2 tablespoons cold water (to thicken)
Instructions
- Prep the Pork
Season pork chops with salt, pepper, garlic powder, onion powder, and thyme or rosemary. Optional: Sear pork chops in a skillet with olive oil over medium-high heat for 2 minutes per side to develop color and flavor. - Layer the Slow Cooker
Grease the slow cooker insert. Layer potatoes and onion slices on the bottom. Sprinkle with a little salt and pepper. Lay seasoned pork chops on top of the potatoes. - Make the Gravy
In a bowl, whisk together the cream of mushroom soup, broth, onion soup mix, and Worcestershire sauce (if using). Pour over the pork chops and potatoes. - Cook Low and Slow
Cover and cook on low for 6–7 hours or high for 3.5–4.5 hours, until the potatoes are fork-tender and pork is cooked through (internal temp of 145°F). - Optional: Thicken the Gravy
If you want a thicker sauce, remove the pork chops, stir a cornstarch slurry into the sauce, and cook on high for 15–20 minutes uncovered. Return chops before serving. - Serve and Garnish
Plate potatoes and pork chops with plenty of gravy spooned over the top. Garnish with fresh chopped parsley or a sprinkle of paprika for color.
Homemade Cream of Mushroom Substitute (Optional)
For a cleaner version of the sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup milk
- ½ cup chicken broth
- ¼ cup finely chopped mushrooms
- Salt and pepper to taste
Sauté mushrooms in butter, stir in flour to form a roux, then whisk in broth and milk. Simmer until thickened. Cool slightly before adding to the crockpot in place of canned soup.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze pork and potatoes (without gravy) for up to 3 months. Freeze gravy separately if desired.
- Reheat: Warm in a skillet over low heat with a splash of broth to rehydrate the sauce. Can also microwave in short bursts.
Serving Suggestions
This is a full meal in one, but here are a few great side options:
- Steamed green beans or roasted carrots
- Buttered peas or broccoli
- Applesauce for a classic pork pairing
- A simple green salad for balance
Don’t forget crusty bread or biscuits for soaking up extra gravy.
Variations and Customizations
- Add veggies: Layer in carrots or green beans with the potatoes.
- Use sweet potatoes for a slightly sweeter contrast to the savory pork.
- Try a Dijon mustard glaze in the gravy for a French-style twist.
- Make it spicy: Add red pepper flakes or use Cajun seasoning on the pork.
Comparisons and Alternatives
- Versus Pork and Sauerkraut: This dish is creamy and comforting, while sauerkraut versions are tangy and acidic.
- Versus BBQ Pork Chops: This is more of a gravy-based comfort food, versus a sweet and tangy BBQ flavor profile.
- Versus Pork Roast with Potatoes: Pork chops cook faster and give more individual servings, while a roast is better for shredding.
With rich, creamy gravy, tender pork, and buttery potatoes all cooked in one pot, Crock Pot Pork Chops and Potatoes is the kind of meal that turns simple ingredients into something extraordinary. It’s a comforting classic made easy—no oven, no fuss, just hearty home-cooked goodness.