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There are some dishes that just feel like home — and this one is it for me. Growing up in a small Midwestern town, casseroles were the unofficial food group of every family meal. But my mama’s pork chops? Now those were special. Tender, juicy, and full of her signature herb-infused sauce that made your eyes close just a little with the first bite.

These slow cooker chops are my take on her classic — with fresh rosemary and thyme tucked in for that extra cozy flavor. It’s one of those “set it and forget it” meals, but you’d swear it simmered all day on the stovetop in an old enamel pot.

Why You’ll Love It

Hearty and satisfying with minimal effort
Full of nostalgic, herbaceous flavor
Easy to adapt — make it your own
Perfect for busy weeknights or slow Sunday suppers

Ingredients

Serves 4 hungry souls, with a little love left for seconds

4 bone-in or boneless pork chops
1 large onion, thinly sliced
2 large tomatoes, sliced
1 cup tomato sauce
2 tbsp Worcestershire sauce
1 tbsp brown vinegar (apple cider vinegar works too!)
1 cup beef stock (or broth)
2 tbsp brown sugar
2 cloves garlic, crushed (optional, but I always add it)
1 tsp chili flakes (optional, but lovely if you like a bit of a kick)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tbsp cornstarch
2 tbsp cold water

Directions

1. Layer the base:
In your slow cooker, layer the pork chops first, then top with sliced onion and tomatoes.

2. Mix the magic:
In a mixing bowl, whisk together the tomato sauce, Worcestershire, vinegar, beef stock, brown sugar, garlic, and chili flakes (if using). Give it a taste — it should be savory with just a hint of sweetness.

3. Add the herbs:
Toss in those sprigs of rosemary and thyme right into the sauce — they’ll do their job quietly while everything cooks.

4. Pour & cook:
Pour the sauce mixture over the pork and veggies in the slow cooker. Cover and cook on HIGH for 3 hours, or LOW for about 6 — until the pork is fork-tender and the house smells like heaven.

5. Thicken it up:
About 30 minutes before serving, mix the cornstarch and water into a slurry and stir it into the slow cooker to thicken the sauce.

6. Serve it up:
Remove the herb sprigs (they’ve done their work), and plate up those beautiful chops with all that flavorful sauce spooned on top.

What to Serve It With

Creamy mashed potatoes – to soak up every drop of that sauce
Green salad – something crisp with a lemony vinaigrette is a perfect contrast
Buttered green beans or roasted carrots – for that warm, comforting touch
Crusty bread or rolls – don’t let that sauce go to waste!

Variations & Tips

No pork? No problem. Chicken breasts or thighs work beautifully too — just adjust cooking time slightly.
Herb swap: Don’t have rosemary or thyme? Dried Italian seasoning will do in a pinch.
Make it sweeter: A drizzle of honey or maple syrup in the sauce makes this even cozier.
Spice it up: A bit more chili or a spoonful of harissa for those who like things bold.
Leftovers: Shred the meat and serve over rice or in a sandwich bun for a second round that’s just as good.

From My Kitchen to Yours

This isn’t just dinner — it’s comfort in a dish. It’s a recipe that makes the house smell like someone’s cooking for you. And even if life feels a little busy or messy, this casserole chop dish reminds you to slow down, take a bite, and savor the simple things.

Let me know if you try it, sweetheart. I always love hearing how old favorites find new homes in other kitchens.