Yes, you can put pork chops in a slow cooker. This method is often preferred for achieving a very tender result because the moist, low-heat environment helps break down the connective tissue over several hours. This yields a softer texture than traditional pan-searing or grilling, which can dry out the meat.
Essential Preparation Steps
Selecting the appropriate cut of meat significantly impacts the final outcome when using a slow cooker. Thicker, bone-in cuts, such as shoulder or blade chops, are recommended because they contain more fat and connective tissue that benefit from long, slow cooking. These cuts are less likely to dry out compared to leaner boneless loin chops, which require careful monitoring.
Season the pork chops generously before they enter the slow cooker. Patting the meat dry and applying a dry rub ensures the flavors penetrate the muscle fibers. This surface seasoning is important since the low-temperature cooking does not create the same crust as direct heat.
Searing the pork chops in a hot skillet for a minute or two on each side is an optional, but recommended, step. This quick browning process, known as the Maillard reaction, develops savory flavor compounds that enhance the taste of the finished dish. Once seared, the chops can be transferred to the slow cooker, often on top of a bed of aromatics like onions or potatoes.
Introduce a small amount of liquid into the cooking vessel to create the necessary moist environment. A base of chicken broth, cream of mushroom soup, or a similar sauce prevents the meat from scorching and contributes to the final sauce. The liquid should cover the bottom of the cooker but does not need to fully submerge the chops, as the meat releases its own juices during cooking.
Timing and Temperature for Tender Results
Achieving tenderness depends on precise timing and temperature control. For most slow cooker recipes, the “low and slow” setting is the most reliable method for pork chops, requiring about six to seven hours. The low setting maintains a temperature that gently cooks the meat, allowing the connective tissue to dissolve into gelatin without evaporating internal moisture.
If you are pressed for time, the “high” setting can be used, which shortens the cooking time to approximately three to four hours. Regardless of the setting, the most accurate way to determine doneness is by using a meat thermometer. The United States Department of Agriculture (USDA) recommends that whole cuts of pork reach a minimum internal temperature of 145°F (63°C).
The moment the meat reaches this target temperature, remove it from the heat source to prevent overcooking. Allow the pork chops to rest for at least three minutes after cooking. This resting period lets the temperature stabilize and permits the internal juices to redistribute throughout the meat, maximizing tenderness and moisture. Using thick-cut chops and monitoring the temperature closely are the best ways to ensure the pork remains juicy and does not become tough.