Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops will work, though bone-in chops tend to remain juicier and flavourful during the long cooking process. If using boneless chops, check for doneness after 3 hours on Low, as they may cook faster. Aim for an internal temperature of 63°C (145°F) for food safety

What if I don't have bacon grease?

You can substitute with vegetable oil or olive oil, though bacon grease adds delicious flavour. Alternatively, use the fat rendered from the pork chops themselves, or use a combination of butter and oil. The browning step is important regardless of which fat you choose

Can I prepare this recipe in advance?

Yes, you can brown the pork chops and prepare the gravy mixture the night before, storing both in separate sealed containers in the refrigerator. In the morning, layer the potatoes, pork chops, and gravy in your slow cooker and proceed as instructed. This is an excellent option for busy weekdays

Is it essential to brown the pork chops first?

Browning the pork chops is strongly recommended as it creates a flavourful, golden crust through a process called the Maillard reaction. This step adds significant depth of flavour to the finished dish. However, in a pinch, you can skip browning, though the result will be less flavourful

Deliciously Juicy Slow Cooker Pork Chops: Unlock the Best Recipe!

by Cooking with Shotgun Red

Pork

Published 20 April 2026Original video

This slow cooker pork chop recipe delivers restaurant-quality results with minimal effort. Bone-in pork chops are browned in bacon grease, then layered with potatoes and simmered in a flavourful gravy made from red wine, onion soup mix, chicken broth, and cream of chicken soup. The long, slow cooking ensures the meat becomes incredibly tender and absorbs all the delicious flavours. Whether you're cooking for a weeknight dinner or entertaining guests, this recipe is guaranteed to impress

Video thumbnail: Deliciously Juicy Slow Cooker Pork Chops: Unlock the Best Recipe!

Watch: Deliciously Juicy Slow Cooker Pork Chops: Unlock the Best Recipe!

Original recipe video — click to play

Original video by Cooking with Shotgun Red10k likes on YouTube

20 mins

Prep time

4 hrs

Slow cook (Low)

1 hrs

Slow cook (High)

Serves

4 hrs 20 mins

Total (Low)

Slow cooker setting:High 1 hour then Low 4 hours

Original method: 1 hour high, 4 hours low

Ingredients

Servings:

Units:

For the Pork Chops

4 chops large bone-in pork chops
Each chop should be roughly 2.5 cm thick

For the Seasoned Flour

240 g plain flour
Approximately 1 cup
5 g salt
2 g freshly ground black pepper
5 g garlic powder
5 g onion powder

For Browning

60 ml bacon grease
Use 4–6 tbsp depending on preference

For the Gravy Base

15 ml plain flour
To make the roux with pan drippings
15 ml minced garlic
½ large onion onion, diced, diced
Any variety
120 ml red wine
Approximately 1/2 cup
1 packet Lipton Onion Soup Mix
Approximately 40 g
1 packet pork gravy mix
Approximately 25 g
15 ml cornstarch
480 ml chicken broth
Approximately 2 cups
300 g cream of chicken soup (tinned)
1 tin/can (undiluted)

For the Slow Cooker

600 g potatoes, sliced, sliced into 0.5 cm rounds
Medium waxy potatoes work best

Optional Garnish

5 g fresh basil, chopped(optional)
Add 1 hour before end of cooking
5 g fresh parsley
, chopped(optional)
Add 1 hour before end of cooking

Method

1
Combine the flour, salt, pepper, garlic powder, and onion powder in a shallow bowl. Dredge each pork chop thoroughly in the seasoned flour mixture, shaking off any excess.
~10 mins
Tip: Make sure the pork chops are evenly coated on both sides
2
Heat the bacon grease in a large frying pan over medium-high heat. Once hot, fry the pork chops until golden brown on both sides, approximately 4–5 minutes per side. Transfer the cooked pork chops to a plate.
~15 mins
Tip: This browning step is essential for developing deep flavour
3
Leave the drippings in the pan and reduce the heat to medium. Sprinkle the 15 ml (1 tbsp) of flour over the drippings and whisk continuously for 1–2 minutes to create a roux.
~3 mins
Tip: Stir constantly to prevent lumps forming
4
Add the minced garlic and diced onion to the roux and cook for 1 minute until fragrant. Pour in the red wine and stir well, scraping up any browned bits from the bottom of the pan.
~3 mins
5
Stir in the Lipton Onion Soup Mix, pork gravy mix, and cornstarch. Mix well until there are no lumps. Gradually add the chicken broth whilst stirring continuously.
~5 mins
Tip: Adding the broth gradually prevents lumps
6
Stir in the tinned cream of chicken soup until fully combined.
~2 mins
7
Layer the bottom of your slow cooker with the sliced potatoes.
~5 mins
Tip: Arrange potatoes in a single, slightly overlapping layer
8
Place the browned pork chops on top of the potatoes.
~2 mins
9
Pour the gravy mixture from the frying pan over the pork chops and potatoes. Stir gently to ensure the ingredients are well distributed.
~3 mins
10
Cover the slow cooker and cook on High for 1 hour.
~1 hr
11
Reduce the setting to Low and cook for a further 4 hours until the pork chops are very tender and the potatoes are cooked through.
~4 hrs
12
If using fresh herbs, add the chopped basil and parsley about 1 hour before the end of the cooking time (i.e., after 3 hours on Low).
0
Optional step
Tip: This optional step adds fresh flavour, but the dish is excellent without herbs
13
Serve the pork chops hot, spooning the rich gravy and potatoes alongside.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, boneless pork chops will work, though bone-in chops tend to remain juicier and flavourful during the long cooking process. If using boneless chops, check for doneness after 3 hours on Low, as they may cook faster. Aim for an internal temperature of 63°C (145°F) for food safety

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