Dinner is served! This EASY Crock Pot Pork Chops recipe is perfect for Sunday dinners with the family, freezer friendly and can be prepped ahead of time.
Family time is dinner time in our house, and there is never any complaining when these BBQ Slow Cooker Pork Chops are on the menu. These are always requested by my oldest, and there are rarely any leftovers.
You can enjoy the thick pork chops plain right out of the crock pot, or dress them up with some crumbled bacon and cheese (drool!)
While the list looks long, most of it is dry seasoning. Many of these can be omitted, swapped or increased based on preference and availability.
- Pork Chops– look for thick cut pork chops about 1 1/2 inches or more and boneless.
- BBQ Sauce– Use your favorite here! Sometimes I like a sweet sauce like cola BBQ sauce and other times a sweet and smoky does the trick.
- White Onion– sweet or red works too.
- Brown Sugar– to balance the heat and add the sticky we know and love.
- Kosher salt– or other coarse salt. If using a fine salt, reduce to 1/2 teaspoon. Do not use iodized, it has the tendency to taste metallic.
- Seasonings– black pepper, garlic powder, smoked paprika (or regular), chili powder (or chile powder), cumin, dry mustard, celery seed.
- Bacon– Optional and your preference, crumbled.
- Cheese– Cheddar is fairly traditional, but smoked gouda or even a smoked mozzarella is a good choice. Cheese is also optional.
How to Make Crock Pot Pork Chops
Combine all herbs and spices in a small bowl and stir to combine. Rub both sides of the pork chops with all of the dry rub and set aside. You want to really season the pork chops good, so they develop a great flavor and get tender. Don’t skimp on the spices people!
Spray your slow cooker with cooking spray and spread a thin layer of BBQ sauce over the bottom. Layer the ingredients by adding two pork chops over the sauce, then half the BBQ sauce and sliced onions.
Repeat with the remaining two pork chops and the remaining BBQ sauce and sliced onions. Cook the crock pot pork chops on HIGH for 4-5 hours or LOW for 6-7 hours or until internal temperature reads 145-155 degrees F.
Pro Tip: Don’t overcook! It is very important to monitor your pork chops so that they do not overcook and become shredded pulled pork. You want the chops to reach an internal temperature of 145-155 degrees F. After that they will start to break down into pulled pork. Don’t get me wrong it will be super yummy still, but we went to stick with a pork chop here.
Once the BBQ pork chops are cooked through, remove from the slow cooker and top with BBQ sauce, crumbled bacon, shredded cheese and parsley. Serve with the side of your choice and enjoy.
This step is optional but gives the pork chops that classic sticky BBQ feeling. If you are wanting your chops to have some sticky goodness to them you can broil them.
Once the pork chops have cooked in the slow cooker and are fork tender, remove them and add to a baking sheet. Pour over some of the BBQ sauce from the crockpot and broil the ribs for 5 minutes on high, or until the sauce is caramelized.
What to Eat Pork Chops With
Personally, my favorite side to enjoy with these slow cooker BBQ pork chops is mashed potatoes. I swear mashed potatoes make everything that much yummier.
Some other great side dish ideas include:
- Mixed veggies (think broccoli, carrots or cauliflower)
- Corn on the cob
- Brown rice
- Dinner rolls
- Baked beans
- Potato salad
- Mac and cheese
- Baked acorn squash
Pro Tip: I do not recommend using pork chops thinner than 1 1/2 inches thick. Thin pork chops will cook down to pretty much nothing and you will not be left with a tender chop. The thicker the better for this slow cooker recipe.
Freezing & Storage
Store leftover crock pot pork chops in an airtight container in the fridge for up to 4 days. Be sure to reheat the pork in the microwave, over or return to a slow cooker until warmed through.
You can freeze the uncooked pork chops for up to 3 months. Add all the ingredients to a large bag, then store flat in the freezer.
When ready to make the crock pot pork chops let the thaw in the fridge overnight then follow the recipe instructions. I love using this recipe as part of my freezer meal rotation and it is just as great after being frozen.
These slow cooker pork chops can also be prepped ahead of time. You can add the dry rub to pork chops and place them in a large bowl or zip-lock bag with the sliced onion and BBQ sauce and store in the fridge for up to 24 hours.
When ready to cook add the pork chops to the crockpot (don’t worry about layering) and cook according to recipe instructions.
More crock pot recipes you’ll love:
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Crock Pot Pork Chops
- 4 boneless pork chops , thick cut, about 2 lbs
- 1/2 white onion , sliced
- 1 tablespoon brown sugar
- 1 1/2 teaspoon kosher salt
- 2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- 1 1/2 cups BBQ sauce
- 1/2 cup chicken broth, beer or water
- 1 cup cheddar cheese , shredded
- 1/2 cup bacon , crumbled
- Combine all herbs and spices in a small bowl and stir to combine. Rub both sides of the pork chops with all of the dry rub and set aside.
- In a bowl, whisk together liquid (broth, water or beer). Set aside.
- Spray your slow cooker with cooking spray. Add pork chops, then pour over BBQ sauce mix and finally the onions.
- Cook pork chops on HIGH for 4 hours or LOW for 7 hours. Do your best to not overcook the pork chops or they will turn into pulled pork.
- After pork chops are cooked, place on a baking sheet. Pour over some of the BBQ sauce from the crockpot and broil the ribs for 5 minutes on high, or until the sauce is caramelized.
- Top with crumbled bacon, shredded cheese and parsley. Serve with veggies or mashed potatoes and enjoy!
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.