10 Dump and Go Crockpot Pork Chop Dinners That Are Stupid Simple

You just can’t beat the ease of these dump and go pork crockpot recipes and they ALWAYS turns out delicious!

Because this relatively hands-off method guarantees tender, juicy pork chops every time with minimal effort.

They are the ultimate comfort food in my opinion and most of these recipes can be quickly prepped and only need a handful of ingredients!

Real family favorite dinners!

And once you eat pork chops from the crockpot, you will never eat them another way again.

So…let’s dump and go!

1) Chili-Sauced Crockpot Pork Chops

Rainy-night comfort starts early here, especially when the day got loud and nobody wants another pan to wash.

These chili-sauced pork chops bring a warm ketchup-chili smell with garlic underneath, and people drift through the kitchen pretending they just needed water.

When you lift the lid, the chops are glossy, tender, and sitting in a sauce that clings to mashed potatoes.

I like it with mashed potatoes and green beans, because the slow cooker juices deserve somewhere to land.

The quick stovetop sauce is worth the few minutes because it keeps the pork from tasting flat.

Add what needs adding, leave it alone, and come back when the house smells like dinner decided to be kind to you.

Ingredients

• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 2 to 3 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1/2 cup water
• 3/4 cup ketchup
• 1 teaspoon chili powder
• 5 to 6 pork chops
• Salt and pepper, to taste

Directions

1. Saute the onion in olive oil until it turns soft and translucent.
2. Stir in the garlic, chili powder, Worcestershire sauce, ketchup, and water, then season the sauce with salt and pepper.
3. Simmer the sauce for about 10 minutes so it thickens slightly.
4. Place the pork chops in the crockpot and pour the warm chili sauce over the top.
5. Cover and cook on low for 6 to 7 hours, until the chops are tender.
6. Serve with mashed potatoes and vegetables.

Prep: 15 mins  |  Cook: 6 to 7 hours on low  |  Serves: 3

Tips: Use a whole diced onion, 4 to 5 garlic cloves, a little cumin and cinnamon, and double the chili powder. Add about 1 tablespoon sugar if the ketchup and Worcestershire sauce taste too sharp.

2) Homestyle Pork Chops With Gravy

That 5 p.m. kitchen stare gets a lot less dramatic here, especially when you need supper to feel cozy without hovering near the stove.

These homestyle pork chops with gravy bring that old-school gravy smell that makes the whole room slow down, and the kitchen starts smelling like somebody had a plan all along.

When you lift the lid, the chops are browned at the edges and tucked into a thick savory gravy.

I like it with rice, mashed potatoes, or egg noodles, because the slow cooker juices deserve somewhere to land.

The flour coating gives the sauce body, so do not skip the browning step unless your evening is truly wild.

Add what needs adding, leave it alone, and come back when the house smells like dinner decided to be kind to you.

Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 teaspoons dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 6 lean boneless pork chops, 1 inch thick
• 1 (10 3/4 ounce) can condensed chicken broth
• 2 tablespoons vegetable oil

Directions

1. Mix the flour, dry mustard, salt, and garlic powder on a shallow plate.
2. Coat each pork chop in the flour mixture and set the chops aside.
3. Whisk the leftover flour mixture into the condensed chicken broth, then pour it into the crockpot.
4. Heat the vegetable oil in a large skillet and brown the pork chops on both sides.
5. Move the browned chops into the crockpot, cover, and cook on high for 2 to 5 hours.
6. Season the gravy with salt and pepper before serving over rice or mashed potatoes.

Prep: 30 mins  |  Cook: 2 to 5 hours on high  |  Serves: 6

Switch it up: Swap in a box of chicken broth for the condensed broth, or use Old Bay and chicken bouillon when you want the gravy a little bolder.

3) Tender Spicy Pork Chops in Tomato Sauce

The lid comes up and suddenly dinner feels handled, especially when the fridge is giving you one onion, one pepper, and a very judgmental stare.

These spicy tomato pork chops bring a tangy tomato smell with just enough peppery bite, and you get that little bubbling sound that makes takeout lose its power.

When you lift the lid, the pork turns soft enough to cut with a fork and the sauce looks rich instead of watery.

I like it with plain rice or buttered potatoes, because the slow cooker juices deserve somewhere to land.

It is bold without trying too hard, and the brown sugar keeps the vinegar from getting bossy.

Add what needs adding, leave it alone, and come back when the house smells like dinner decided to be kind to you.

Ingredients

• 5 to 6 center-cut pork loin chops
• 3 tablespoons oil
• 1 medium onion, diced
• 1 medium green pepper, diced
• 1 (8 ounce) can tomato sauce
• 3 to 4 tablespoons brown sugar
• 1 tablespoon vinegar
• 1 1/2 teaspoons salt
• 1 to 2 teaspoons Worcestershire sauce

Directions

1. Heat the oil in a skillet and brown the pork chops on both sides.
2. Transfer the chops to the slow cooker, leaving excess oil behind.
3. Stir together the onion, green pepper, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce.
4. Pour the sauce over the pork chops.
5. Cover and cook on low for 8 to 10 hours, until the meat is tender.
6. Serve with rice.

Prep: 20 mins  |  Cook: 8 to 10 hours on low  |  Serves: 5 to 6

Skip the green pepper and add sliced jalapeno instead, then serve the chops with mashed potatoes and steamed vegetables.

4) Onion Pork Chops With Creamy Mustard Sauce

Some crockpot meals whisper, but this one walks in bold, especially when you want something that tastes like you fussed, even though the crockpot handled most of it.

These oniony mustard pork chops bring sweet onions, white wine, and mustard all warming together, and the smell sneaks into the hallway before anyone asks what is for dinner.

When you lift the lid, the sauce turns creamy and the onions melt down around the chops.

I like it with noodles, mashed potatoes, or crusty bread, because the slow cooker juices deserve somewhere to land.

Brown the chops first and give the onions a minute in the skillet, then the slow cooker carries the fancy little baton.

Add what needs adding, leave it alone, and come back when the house smells like dinner decided to be kind to you.

Ingredients

• 1 tablespoon vegetable oil
• 4 to 6 pork chops, 1 inch thick
• 2 onions, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon cider vinegar
• 1/2 cup white wine
• 2 tablespoons Dijon mustard
• 1/2 cup whipping cream

Directions

1. Heat the oil in a skillet over medium-high heat and brown the pork chops, then move them into the slow cooker.
2. Lower the skillet heat to medium and cook the onions until soft.
3. Add the garlic, dry mustard, salt, black pepper, and cayenne, stirring for 1 minute.
4. Stir in the flour and cook for another minute, then add the wine and cider vinegar and let the mixture thicken.
5. Pour the onion sauce over the pork chops, cover, and cook on low for 4 to 5 hours.
6. Move the chops to a serving plate, stir Dijon mustard and whipping cream into the crockpot liquid, then spoon the sauce over the meat.

Prep: 25 mins  |  Cook: 4 to 5 hours on low  |  Serves: 4 to 6

Add fresh sage leaves and tuck the onions into the crockpot before the pork chops for a softer, sweeter base.

5) Peachy Crockpot Pork Chops

Sunday prep feels kinder with this one on the counter, especially when Sunday meal prep needs something a little sweet but still dinner-shaped.

These peachy pork chops bring cinnamon, tomato, vinegar, and peaches bubbling into a glossy sauce, and the crockpot does its quiet work while you handle the rest of the day.

When you lift the lid, the fruit softens over the pork and the sauce turns sweet-tangy.

I like it with rice or a simple salad, because the slow cooker juices deserve somewhere to land.

It sounds quirky until you taste it, then suddenly canned peaches have earned their cabinet space.

Add what needs adding, leave it alone, and come back when the house smells like dinner decided to be kind to you.

Ingredients

• 6 pork chops, browned
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can peaches, drained
• 1/4 cup apple cider vinegar
• Salt and pepper, to taste

Directions

1. Place the browned pork chops in the slow cooker and season them with salt and pepper.
2. Layer the drained peaches over the pork chops.
3. Stir the brown sugar, tomato sauce, cinnamon, apple cider vinegar, and reserved peach syrup together until smooth.
4. Pour the sauce around the pork chops and peaches.
5. Cover and cook on low for 4 to 6 hours.
6. Serve the chops with the peach sauce spooned over the top.

Prep: 10 mins  |  Cook: 4 to 6 hours on low  |  Serves: 4 to 6

Switch it up: Use 3/4-inch boneless loin chops and cook about 5 hours. Stir in 1 to 2 tablespoons tapioca starch if you want the sauce thicker, or use frozen peaches and flour the chops before browning.

6) Mushroom Gravy Pork Chops

That cousin who asks for the recipe twice is not being subtle, especially when somebody asks what is for dinner before you have had your second sip of coffee.

These pork chops and mushrooms bring cream of mushroom, onion soup, and slow-cooked onions rolling together, and the sauce settles in like it has been thinking about dinner since breakfast.

When you lift the lid, the chops sit in a pale, savory gravy with mushrooms tucked around the edges.

I like it with mashed potatoes or wide egg noodles, because the slow cooker juices deserve somewhere to land.

A splash of white wine instead of water makes it feel a little grown, but water still gets the job done.

Add what needs adding, leave it alone, and come back when the house smells like dinner decided to be kind to you.

Ingredients

• 4 boneless pork chops, 1/2 inch thick
• 2 medium onions, sliced
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (1 1/4 ounce) envelope dry onion soup mix
• 1/2 cup water or dry white wine
• 1 (10 3/4 ounce) can cream of mushroom soup

Directions

1. Spray the slow cooker with cooking spray and arrange the pork chops inside.
2. Top the chops with the sliced onions and drained mushrooms.
3. Mix the dry onion soup mix, cream of mushroom soup, and water or white wine in a bowl.
4. Pour the soup mixture around the pork chops and onions.
5. Cover and cook on low for 6 to 8 hours.

Prep: 10 mins  |  Cook: 6 to 8 hours on low  |  Serves: 4

Double the mushroom soup, use one large onion, swap the water for 1 percent milk, and add whole baby bella mushrooms. Halfway through, add chopped yellow potatoes if you want it heartier.

7) Ginger Teriyaki Pork Chops

Forgot to defrost until lunch, especially when you remembered the pork but forgot to plan literally anything else.

These ginger teriyaki pork chops bring soy-sweet marinade with fresh ginger coming off the crockpot, and people drift through the kitchen pretending they just needed water.

When you lift the lid, the chops come out lacquered and tender with a thin glossy sauce.

I like it with white rice and green beans, because the slow cooker juices deserve somewhere to land.

It is a short ingredient list, which means the ginger has nowhere to hide, so use fresh if you have it.

Add what needs adding, leave it alone, and come back when the house smells like dinner decided to be kind to you.

Ingredients

• 1/3 cup Kikkoman marinade
• 1 tablespoon packed brown sugar
• 1 teaspoon minced fresh gingerroot
• 4 center-cut pork loin chops

Directions

1. Stir the marinade, brown sugar, and fresh ginger together in a bowl.
2. Arrange the pork chops in the slow cooker.
3. Pour the ginger teriyaki sauce over the chops.
4. Cover and cook on low for at least 7 hours.
5. Serve hot with rice or vegetables.

Prep: 10 mins  |  Cook: at least 7 hours on low  |  Serves: 4

Add 3 minced garlic cloves and serve the chops with white rice and stir-fried green beans with almonds.

More Crockpot Pork Chop Ideas From Around the Web

8) Glazed Crock Pot Pork Chops

Photo Credit: The Recipe Rebel

This glazed version is borderline addictive with its sweet and tangy sauce made from apple juice, brown sugar, and apple cider vinegar.

The pork chops come out fall apart tender after cooking low for 6-7 hours in that gorgeous glaze.

You can sear the chops first for extra flavor (highly recommended if you have 5 minutes), but honestly you can skip it and still get amazing results.

The glaze thickens up beautifully and tastes incredible over mashed potatoes or egg noodles.

This is one of those easy slow cooker recipes that looks fancy but requires almost zero effort.

Pro tip: use thick cut boneless pork chops so they don’t dry out during the long cook time.

9) Crockpot Smothered Pork Chops

Photo Credit: In the Kitchen with Momma Mel

This is classic comfort food at its finest.

The combination of onion soup mix, cream of chicken, and pork gravy creates this insanely rich gravy that the pork chops cook in.

It’s a true dump and go recipe where you whisk the gravy ingredients right in the crockpot, add seasoned pork chops, and let it cook for 4-6 hours.

The gravy is thick and flavorful without being too heavy, perfect for spooning over rice or mashed potatoes.

You can use bone-in or boneless chops, though boneless works best for dump and go crockpot dinners since they cook more evenly.

This recipe has been a kitchen staple for years because it never fails and everyone loves it.

10) Southwest Crockpot Pork Chops

Photo Credit: Lauren’s Latest

If you want serious flavor with minimal work, this Southwest version delivers big time.

The pork cooks in a creamy sauce loaded with cumin, chili powder, corn, and sharp cheddar cheese.

After 6 hours on high, you shred the meat and stir in black beans, cilantro, and scallions for fresh Southwest vibes.

This is perfect over rice or stuffed into corn tortillas taco-style.

The leftovers make incredible burritos, quesadillas, or even stuffed into a baked sweet potato with extra cheese.

It’s one of those crockpot dishes that feels like you spent way more time on it than you actually did.

Plus the hint of heat from the chili powder isn’t overwhelming, making it family friendly for picky eaters too.

Bone-In vs Boneless: Which Pork Chops Handle the Crockpot Better?

Boneless pork chops are easy to serve and they soak up sauce fast, but they can dry out if the cook time runs long.

Bone-in chops give you a little more insurance because the bone helps the meat hold moisture while the slow cooker does its slow little simmer.

For dump-and-go dinners, thicker chops are usually kinder than thin breakfast-style chops.

Aim for about 1 inch thick when you can, and tuck them down into the sauce instead of letting them sit dry on top.

If your recipe has a creamy gravy, mushroom sauce, or tomato base, boneless chops are totally fine as long as you stop cooking once they are tender.

For barbecue, chili, or teriyaki styles, bone-in chops can take the stronger flavors without turning sad and stringy.

One more real-life note: if you are leaving the house all day, choose the recipe with the most sauce and the thicker cut.

The crockpot is forgiving, but pork chops still appreciate a little backup.

If your chops are frozen, thaw them first when you can, because stacked frozen pork chops cook unevenly and the sauce cannot reach the middle pieces.

A little patience up front saves dinner later.

More Crockpot Dinners You’ll Want to Try

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