These five more slow cooker pork chop dinners include stuffed, brown sugar, scalloped potato, honey, and ranch versions.
This is page two of the ten-recipe collection; use Previous below to return to the first five dinners.
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- Slow Cooker 3-Ingredient Stuffed Pork Chops
- Slow Cooker 4-Ingredient Brown Sugar Pork Chops
- Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes
- Slow Cooker Honey Pork Chops
- Crockpot Ranch Pork Chops and Potatoes
Slow Cooker 3-Ingredient Stuffed Pork Chops
These stuffed pork chops are made by preparing seasoned stuffing according to the package directions, then packing it into pockets cut horizontally into thick bone-in chops. The stuffing side is arranged mostly facing up in the slow cooker, with a little condensed cream of mushroom soup spread on the bottom and the rest spooned over and around the pork.
That setup helps keep the chops moist while the stuffing warms through. The recipe calls for cooking on low until the pork is tender, then checking that the pork reaches at least 145°F and the stuffing reaches 165°F before the chops rest covered for 5 to 10 minutes and are finished with the slow cooker sauce.
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Slow Cooker 4-Ingredient Brown Sugar Pork Chops
Brown sugar, Italian dressing, and low-sodium soy sauce form the glossy sauce for these bone-in pork chops. The chops are placed in a single layer if possible, then coated with the whisked mixture before the slow cooker does the work, creating a sweet-savory finish that clings to the meat.
An optional skillet sear can add color before the chops go into the cooker, but it is not required. After cooking until very tender, the chops are lifted out, any excess fat is skimmed, and the sauce is thickened on high with the lid off for 10 to 15 minutes before being spooned over the pork.
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Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes
These pork chops and scalloped potatoes layer sliced potatoes with condensed cream of mushroom soup and onion soup mix for a creamy, comforting base. The chops go in a mostly single layer over the potatoes, then the remaining soup mixture is spread over the top so the sauce can seep down between the layers as everything cooks.
A 5- to 6-quart slow cooker is lightly greased first, and the dish cooks until the pork is tender and the potatoes are soft when pierced with a fork. For a browned finish, the chops and top layer of potatoes can be transferred to an oven-safe dish and broiled briefly before serving.
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Slow Cooker Honey Pork Chops
These honey pork chops are cooked in a straightforward sauce of honey, low-sodium soy sauce, chicken broth, and minced garlic. The chops sit in the bottom of the slow cooker while the sauce is poured evenly over them, letting the meat cook gently in a sweet-savory glaze.
Once the chops are tender and fully cooked, they are moved to a serving plate and spooned with sauce from the slow cooker. If a thicker sauce is wanted, a cornstarch slurry can be stirred in and cooked briefly on high until it thickens, making the dish easy to serve with potatoes, rice, noodles, or vegetables.
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Crockpot Ranch Pork Chops and Potatoes
This ranch pork chop and potato dish layers quartered red potatoes at the bottom of the slow cooker, then places seared pork chops on top. A whisked mixture of olive oil, dry ranch seasoning, and apple cider vinegar is drizzled over everything, and cubed butter is scattered over the top to melt as it cooks.
The chops are first browned in a skillet for 2 to 3 minutes per side, which adds color before they go into the slow cooker. After cooking on high for 3 hours or low for 5 to 6 hours, the potatoes should be cooked through and the pork tender, with seasoning adjusted just before serving.
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