Slow Cooker Pork Chops with Peppers and Mushrooms
Slow cooker pork chops turn out tender when they braise in plenty of sauce, here a garlicky tomato sauce loaded with peppers, mushrooms and onion. Bone-in shoulder chops are the best choice, because their marbling melts over the long cook; lean loin chops work too but need the shorter time. A quick sear first adds colour and depth, but you can skip it on a busy morning.
By Ben Kowalski
Published
- Prep Time
- 15 mins
- Cook Time
- 5 hrs
- Rest
- 5 mins
- Total Time
- 5 hrs 20 mins
- Servings
- 4 servings
How do you make Slow Cooker Pork Chops with Peppers and Mushrooms?
Season 4 bone-in pork chops, 2.5 cm (1 inch) thick, and sear them for 2-3 minutes per side. Layer sliced onion, peppers, mushrooms and garlic in the slow cooker, add the chops and pour over crushed tomatoes, tomato paste, stock and herbs. Cook on LOW for 4-6 hours or HIGH for 2.5-3 hours, until tender and at least 71°C (160°F) inside.
- Total time
- 5 hrs 20 mins
- Calories
- 455 per serving
- Protein
- 46 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Pork chops
Vegetables
Sauce
To thicken
To serve
Equipment
5-6 litre (5-6 quart) slow cooker · Large skillet · Tongs · Instant-read thermometer
Quick Directions
Season the chops
Pat the pork chops dry.
Sear the chops
Heat the oil in a large skillet over medium-high heat and sear the chops for 2-3 minutes per side, until browned.
Layer the vegetables
Spread the onion, peppers, mushrooms and garlic over the bottom of the slow cooker and lay the chops on top in a single layer, overlapping slightly if needed.
Add the sauce
Stir the crushed tomatoes, tomato paste, stock, herbs, 1/4 tsp salt and chili flakes, if using, together and pour it over the chops so they are mostly covered.
Slow cook
Cover and cook on LOW for 4-6 hours or HIGH for 2.5-3 hours, until the pork is tender and the thickest part of a chop reads at least 71°C (160°F).
Thicken the sauce
Move the chops to a plate and cover them loosely with foil to rest for 5 minutes.
Serve
Spoon the sauce and vegetables over the chops and scatter with parsley or basil.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker pork chops with peppers and mushrooms.
Season the chops
Pat the pork chops dry. Mix the 3/4 tsp salt, pepper and paprika and sprinkle it over both sides of the chops.
Sear the chops
Heat the oil in a large skillet over medium-high heat and sear the chops for 2-3 minutes per side, until browned. They will not be cooked through. You can skip this step, but the sauce will be paler and less savoury.
Layer the vegetables
Spread the onion, peppers, mushrooms and garlic over the bottom of the slow cooker and lay the chops on top in a single layer, overlapping slightly if needed.
Add the sauce
Stir the crushed tomatoes, tomato paste, stock, herbs, 1/4 tsp salt and chili flakes, if using, together and pour it over the chops so they are mostly covered.
Slow cook
Cover and cook on LOW for 4-6 hours or HIGH for 2.5-3 hours, until the pork is tender and the thickest part of a chop reads at least 71°C (160°F). Check loin chops at the shorter time; shoulder chops are best at the longer end.
Thicken the sauce
Move the chops to a plate and cover them loosely with foil to rest for 5 minutes. For a thicker sauce, whisk the cornstarch into the cold water, stir it into the slow cooker, cover and cook on HIGH for 10-15 minutes, until glossy.
Serve
Spoon the sauce and vegetables over the chops and scatter with parsley or basil. Serve with rice, pasta or mashed potatoes.
Recipe Tips
- Choose bone-in shoulder (blade) chops if you can. They have more marbling than loin chops and stay moist through a long cook.
- Keep the lid on. Every time you lift it, heat escapes and the cooking time stretches.
- Fill the slow cooker between half and two-thirds full for even cooking; a 5-6 litre (5-6 quart) cooker suits this amount.
Variations
- With potatoes: add 500 g halved baby potatoes under the vegetables, use shoulder chops and cook on LOW for 6 hours.
- Balsamic: stir 2 tbsp balsamic vinegar into the sauce for a sweeter, tangier finish.
- Boneless: use thick boneless loin chops and start checking after 3 1/2 hours on LOW, since they dry out sooner.
Nutrition (per serving)
| Calories | 455 |
|---|---|
| Protein | 46 g |
| Carbs | 20 g |
| Fat | 21 g |
| Saturated fat | 6 g |
| Fibre | 4.5 g |
| Sugar | 10 g |
| Sodium | 840 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chops and sauce together in an airtight container for up to 4 days.
- Freezer
- Freeze in the sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered saucepan over medium-low heat, or in the microwave, stirring once, until hot to 74°C (165°F).
Slow Cooker Pork Chops with Peppers and Mushrooms FAQs
How long do pork chops take in a slow cooker?
Bone-in pork chops 2.5 cm (1 inch) thick take 4-6 hours on LOW or 2.5-3 hours on HIGH. Loin chops are ready at the shorter time, while shoulder chops get more tender at the longer end. They must reach at least 71°C (160°F).
Do you have to brown pork chops before slow cooking?
No, but it helps. A 2-3 minute sear on each side adds colour and a deeper, more savoury flavour to the sauce. Unseared chops are just as tender.
Why are slow cooker pork chops dry?
Lean loin chops dry out when they cook too long or sit above the sauce. Use bone-in shoulder chops, keep the chops mostly covered in sauce and check them at the shorter cooking time.
Can you put frozen pork chops in the slow cooker?
No. Frozen meat warms too slowly in a slow cooker and can spend too long at unsafe temperatures. Thaw the chops overnight in the fridge first.
Can I use boneless pork chops in the slow cooker?
Yes. Use boneless chops at least 2.5 cm (1 inch) thick and start checking after 3 1/2 hours on LOW. They cook faster and dry out sooner than bone-in chops.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
