This slow-cooked meal delivers tender pork chops and perfectly seasoned potatoes with minimal effort. The crock pot does all the work, infusing every bite with herbaceous flavor while keeping the meat juicy and the potatoes fluffy.
I developed this recipe for busy weeknights when I need a hands-off dinner that still tastes homemade. The key is layering the ingredients properly and letting them cook low and slow for 6 hours.
The result is fall-off-the-bone pork and potatoes that soak up all the savory juices. It’s a complete meal in one pot, with no extra dishes to wash.
Serve straight from the crock pot for a comforting, no-fuss dinner the whole family will love.
Ingredients for Pork Chop and Potato Crock Pot
Simple ingredients for a hearty, hands-off slow-cooker meal everyone will love.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | About 1-inch thick |
| Yukon Gold Potatoes 🥔 | 2 lb | Cut into 1-inch chunks |
| Onion 🧅 | 1 whole | Yellow or white, sliced |
| Chicken Broth 🥣 | 1 cup | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | For searing pork chops |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Rosemary 🌿 | 1 tsp | Crushed between fingers |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Balances the herbs |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Paprika 🌶️ | ½ tsp | Sweet or smoked variety |
| Worcestershire Sauce 🍶 | 1 tbsp | Adds umami depth |
The pork chops are the star here. Bone-in, center-cut stay juicier than boneless during the long cook time. I grab mine from Whole Foods or Costco—look for thick cuts (at least 1-inch) with good marbling. Yukon Gold potatoes hold their shape better than russets in the crock pot. For the broth, low-sodium chicken broth lets you control the seasoning. Don’t skip searing the chops first (worth the extra minute).
No fresh herbs? Dried work perfectly here—just crush them between your fingers to wake up the flavor. Swap Yukon Golds for red potatoes if that’s what you’ve got. Out of Worcestershire? Soy sauce plus a pinch of sugar gets you close. The onion can be any variety, but yellow or white add the best sweetness. For extra richness, add a splash of apple cider vinegar with the broth.
Leftovers taste even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of broth to keep the pork moist. The potatoes soak up flavor as they sit, so don’t worry if they seem plain fresh out of the crock pot.
Why You’ll Love This Recipe
- Set and Forget: I dump everything in the crock pot before work and come home to a hot meal ready to serve.
- That Broth Magic: The chicken broth and onions turn those Yukon Golds into the most tender, flavor-packed potatoes I’ve ever had.
- Feeds My Crew: One batch makes enough for my family of four, with leftovers for lunch the next day.
- Budget Winner: Bone-in pork chops are cheap, potatoes are cheap, and this still tastes like a fancy Sunday dinner.
Step-by-Step Instructions for Pork Chop and Potato Crock Pot
This method ensures tender pork chops and perfectly cooked potatoes with minimal effort.
Step 1: Season and Sear the Pork Chops
Pat the 4 whole Bone-In Pork Chops dry with paper towels. In a small bowl, combine the 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Paprika. Rub this mixture evenly over both sides of the pork chops.
Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Transfer them to a plate and set aside.
Step 2: Layer Potatoes and Onions in the Crock Pot
Cut the 2 lb Yukon Gold Potatoes into 1-inch chunks and thinly slice the 1 whole Onion. Place the potatoes and onions in the bottom of the crock pot, creating an even layer. The potatoes will absorb the flavors as they cook.
Pour the 1 cup Chicken Broth and 1 tbsp Worcestershire Sauce over the potatoes and onions. This liquid will infuse the dish with rich, savory notes while keeping the potatoes moist.
Step 3: Add Pork Chops and Cook
Place the seared pork chops on top of the potatoes and onions in the crock pot. The pork chops will release juices as they cook, adding depth to the dish. Cover the crock pot with the lid.
Cook on low heat for 6-7 hours or on high heat for 3-4 hours. The dish is done when the pork chops reach an internal temperature of 145°F and the potatoes are fork-tender.
Step 4: Rest and Serve
Once cooking is complete, turn off the crock pot and let the dish rest for 10 minutes. This allows the juices in the pork chops to redistribute, ensuring they stay moist and flavorful.
Serve the pork chops directly from the crock pot, spooning the potatoes, onions, and cooking liquid over the top. The herbs and spices will have infused every bite, creating a hearty and satisfying meal.
Pro Tips For Making Pork Chop And Potato Crock Pot
- Brown the Chops: Sear the bone-in pork chops in olive oil for 3-4 minutes per side before adding to the crock pot—this locks in flavor and keeps them from turning dry.
- Cut Potatoes Evenly: Chop the Yukon Golds into 1.5-inch chunks so they cook through at the same rate as the pork, no mushy or hard bites.
- Skip the Overcrowding: Layer potatoes on the bottom, pork on top, and don’t cram everything in or the potatoes will steam instead of roast in the broth.
- Use Room-Temp Broth: Pour in warm or room-temperature chicken broth instead of cold to avoid shocking the crock pot and adding 30 minutes to the cook time.
Serving Suggestions for This pork chop and potato crock pot
Family-Style Presentation
Serve this creation straight from the crock pot at the center of your table for a cozy, communal feel. The herb-infused juices will pool at the bottom, so I always include a ladle for spooning over individual servings. 💛
Plating for Guests
For a more elegant presentation, arrange 2 pork chops per plate with a generous scoop of potatoes and onions alongside. Drizzle with 1-2 tbsp of the cooking liquid and garnish with fresh parsley if you have it.
Bread for Soaking
A crusty French baguette or warm dinner rolls are perfect for soaking up every last bit of flavor. I like to toast slices lightly with garlic butter for extra richness. This turns the meal into a full experience.
Vegetable Pairings
A simple green salad with a tangy vinaigrette cuts through the richness beautifully. I toss 4 cups mixed greens with 2 tbsp balsamic and 3 tbsp olive oil. Alternatively, steamed green beans work well.
Kid-Friendly Touch
For picky eaters, I separate the potatoes and pork before serving. Some kids prefer just the potatoes with a little broth. Adding a small dish of ketchup or BBQ sauce for dipping often helps too.
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but they may dry out more easily. Reduce cooking time by 1 hour on low or check at 2 hours on high. Bone-in helps retain moisture during the long cook.
Should I cut the potatoes smaller for faster cooking?
Smaller chunks (about ½-inch) will cook faster but may turn mushy. For the best texture, stick to 1-inch pieces and cook the full 6-7 hours on low.
What if my pork chops aren’t browned after searing?
Don’t worry—searing adds flavor, not doneness. Even pale chops will cook through in the crock pot. Just ensure they reach 145°F internally before serving.
Can I add other vegetables to the pot?
Try carrots or green beans, but add them during the last 2 hours to prevent overcooking. Heartier veggies like sweet potatoes can go in at the start.
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