Perfect Pork Chops in the Slow Cooker

perfect pork chops
Diana Rattray
Ratings (17)
  • Total: 4 hrs 45 mins
  • Prep: 15 mins
  • Cook: 4 hrs 30 mins
  • Yield: 2 porkchops (2 servings)
Nutritional Guidelines (per serving)
469 Calories
25g Fat
2g Carbs
56g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Forgot to defrost the pork chops? No problem because this slow cooker recipe is best with frozen chops. It's a very simple recipe that's a snap to prepare and a delicious meal that will be ready in just a few hours.

This is the perfect pork chop recipe to prepare in the early afternoon on a weekend, though you can slow it down to a full-day cook. It will take just about 15 minutes to prepare and they're perfectly seasoned with onions, pepper, and mustard. Plus, because the pork is frozen, you don't have to worry about them drying out.

While the recipe calls for two pork chops, you can easily use it to make up to four chops in a large slow cooker. Serve these along with potatoes or rice and a salad or vegetable side.

If you want to prepare this dish in the morning, set the slow cooker to low and cook for about 8 hours.

Tip: Use a ridged grill pan for searing the pork chops and you will get a nice criss-cross pattern. 


  • 2  boneless pork chops (about 3/4-inch thickness, frozen or partially defrosted)
  • 1 chicken bouillon cube (or equivalent granules)
  • 1/4 cup hot water
  • 2 tablespoons Dijon mustard
  • 2 small onions
  • Dash fresh ground pepper (or to taste)

Steps to Make It

  1. In a skillet or on a grill pan, sear both sides of the pork chops.

  2. While searing, dissolve the bouillon in hot water and add the mustard. Stir well.

  3. Cut off the ends and peel the onions. Cut each onion in half crosswise to make four thick 'wheels.' Or peel, cut in half lengthwise, and slice.

  4. Place the onions in a single layer on the bottom of the slow cooker.

  5. Once the chops are seared, place them on top of the onions.

  6. Sprinkle with fresh ground black pepper to taste, and slowly add the mustard-bouillon water.

  7. Cover and cook for about 3 to 4 hours on high.