That first hiss from the cooker tells you something good is happening. You feel that little thrill when the pressure starts to build inside that pot. It’s like the promise of a meal that’s gonna be tender and full of flavor, without all the fuss.
Slow cooker pork chops aren’t just slapped together meals. They soak up all that broth depth as they cook low and slow, making every bite melt in your mouth. You catch yourself thinking about them long before they’re even done.
Once you hear that soft slow release, you know you’re close. The smell wafting from your kitchen tells you the chops are gonna fall apart with just a fork’s gentle pull. It’s the kind of dinner that feels fancy but is real simple to pull off.
The Real Reasons You Will Love This Method
- Pressure build inside traps the juices keeping chops moist like nobody’s business.
- Low and slow cooking means you get that tender pull without drying out the meat.
- Broth depth from the onion soup seasoning adds rich flavor with no effort.
- One-pot meal means fewer dishes and way less cleanup.
- You can walk away and let it do its thing without babysitting the stove.
- The sauce thickens up easy with a cornstarch slurry for extra yum.
- It works real good with both boneless and bone-in pork chops, so you got options.
Everything You Need Lined Up
- 4 regular-thick cut Boneless pork chops (not thin cut). Bone-in works too if you prefer.
- 2 cups low sodium chicken or beef broth. This is the base for all that flavor.
- 1 packet onion soup seasoning. I like Lipton brand for its classic taste.
- 2-3 tablespoons cornstarch (optional, only if you want that thicker sauce).
- 2-3 tablespoons water (to mix with cornstarch, making a smooth slurry).
- Slow cooker or pressure cooker with a slow release feature.
- Medium mixing bowl for combining broth and seasoning.
- Measuring spoons to get your cornstarch and water just right.
- Spoon or ladle to pour the broth mixture over the chops.
- A fork to test tenderness and enjoy that tender pull at the end.
Your Complete Cooking Timeline
First, place those pork chops right at the bottom of your slow cooker. You wanna make sure they lay flat so they cook evenly.
Next, grab a medium bowl and whisk together your 2 cups broth and that packet of onion soup seasoning until it’s all mixed up real good.
Pour that flavorful broth blend evenly over the chops in the cooker. Make sure the chops are fully covered to get maximum broth depth.
Now cover your cooker up and set it on low for 6 to 8 hours or high for 3 to 4 hours. Let it work its tender pull magic while you do your thing.
When the time's almost up, if you want a thicker sauce, mix together 2 to 3 tablespoons cornstarch and water to make a slurry. Stir it into the slow cooker during the last 30 minutes of cooking.
After cooking time ends, you wanna do a slow release to keep the meat tender and juicy. Watch that pressure build relax at its own pace.
Use a fork to pull apart the pork chops gently. You should see the edges fall apart easy without any fight.
Serve those chops hot with sauce spooned generously on top and watch how everyone digs in with smiles.
Quick Tricks That Save Your Time
- Use pre-cut thick pork chops from the store to skip trimming or prepping meat.
- Mix broth and seasoning the night before so you just pour and start in the morning.
- Make a bigger batch extra broth slurry ahead so you can thicken faster if needed.
- Set your cooker on a timer so it starts cooking by itself even if you're not home.
- Use leftover cooked pork for sandwiches or wraps the next day and save time on another meal.
When You Finally Get to Eat
The moment you dig in, you remember why slow cooking is the way to go. That pork chop tenderness is unreal, the kind where the meat falls apart with just a gentle tug.
You catch the savory broth still clinging to every bite with the rich onion soup seasoning layering every forkful. It’s comforting and just feels like a hug from a home-cooked meal.
The sauce is silky and thick where you added the slurry, coating the pork chops perfectly. You can’t help but mop it up with some bread or your favorite sides.
Eating this meal feels like a little celebration of good food made simple. You feel full, happy, and kinda proud you made it happen without breaking a sweat.
Your Leftover Strategy Guide
Next day leftovers taste just as good if you store ‘em right. Keep the pork chops in an airtight container so they stay moist and fresh.
If you wanna save the sauce separately, that’s cool too. Pour it into a smaller container and keep chilled for easy reheating later.
Frozen pork chops with sauce also do fine if you freeze them within 2 hours of cooking. Just thaw overnight in the fridge before reheating slowly on the stove or microwave.
The FAQ Section You Actually Need
- Can I use thin pork chops in this recipe? You gotta avoid thin cuts 'cause they cook too fast and turn tough. Thick cut or bone-in chops work best for that tender pull.
- What’s best broth to use? Either chicken or beef broth works fine, low sodium helps you control saltiness better.
- Can I skip the cornstarch slurry? Yeah you can, the pork chops’ll still be tasty but the sauce will be a bit thinner.
- How do I know when cooking is done? The pork chops should be easy to pull apart with a fork and the pressure cooker will signal when pressure release is ready.
- Is slow release better than quick release? For tender pork you want slow release. Quick release can make meat tough if done too soon.
- Can I double this recipe? Sure thing, just make sure your cooker is big enough and adjust cooking times slightly if needed.
For related recipes, you might also enjoy our Delicious Enchilada Pasta or warm up with some Balsamic Chicken perfect for weeknight dinners. For a cozy snack, check out Cheesy Taco Sticks.
Fall Apart Slow Cooker Pork Chops
Equipment
- 1 Slow cooker or pressure cooker with slow release feature
- 1 Mixing bowl medium
- 1 Measuring spoons
- 1 Spoon or ladle
- 1 Fork to check tenderness
Ingredients
Main ingredients
- 4 Boneless pork chops regular-thick cut, bone-in works too
- 2 cups Low sodium chicken or beef broth
- 1 packet Onion soup seasoning such as Lipton
- 2-3 tablespoons Cornstarch optional, for thickening
- 2-3 tablespoons Water to make a slurry
Instructions
Instructions
- Place pork chops at the bottom of your slow cooker, making sure they lay flat.
- In a medium bowl, whisk together broth and onion soup seasoning until combined.
- Pour the broth mixture evenly over the pork chops in the cooker.
- Cover and cook on low for 6 to 8 hours (or high for 3 to 4 hours).
- Optional: In the last 30 minutes, stir in a cornstarch slurry to thicken the sauce.
- When cooking is complete, do a slow release. Let the pressure release naturally.
- Use a fork to gently pull apart the pork. Serve hot with sauce spooned on top.
