21 Delicious Pork Loin Chops Recipes for Crock Pot Lovers

Craving tender, juicy pork chops without the fuss? You’re in luck! These 21 mouthwatering crock pot recipes transform humble pork loin chops into effortless comfort food masterpieces. From savory herb-crusted classics to zesty international flavors, we’ve gathered the most delicious slow-cooker creations perfect for busy weeknights or lazy weekends. Get ready to fall in love with your crock pot all over again as we dive into these irresistible dishes!

Savory Herb Pork Loin Chops with Garlic and Onion

You need these pork chops in your life. They’re juicy, herby perfection that’ll make your kitchen smell incredible. Seriously, cancel your dinner plans.

Ingredients

– 4 thick-cut pork loin chops
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 medium yellow onion, thinly sliced
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ cup dry white wine
– ½ cup rich chicken broth
– 2 tablespoons cold unsalted butter

Instructions

1. Pat 4 thick-cut pork loin chops completely dry with paper towels.
2. Season both sides of pork chops evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear pork chops for 4-5 minutes per side until deeply golden brown.
5. Remove pork chops from skillet and set aside on a clean plate.
6. Add 1 medium thinly sliced yellow onion to the same skillet and cook for 3 minutes until softened.
7. Stir in 4 cloves minced fresh garlic and cook for 1 minute until fragrant.
8. Pour in ½ cup dry white wine to deglaze the pan, scraping up all the browned bits from the bottom.
9. Add 2 tablespoons fresh chopped rosemary and 1 tablespoon fresh thyme leaves to the skillet.
10. Simmer the wine mixture for 2 minutes until reduced by half.
11. Pour in ½ cup rich chicken broth and bring to a gentle bubble.
12. Return pork chops to the skillet, nestling them into the sauce.
13. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until pork reaches 145°F internally.
14. Remove pork chops to a serving platter.
15. Whisk 2 tablespoons cold unsalted butter into the sauce until glossy and slightly thickened.
16. Spoon the herb-garlic sauce over the pork chops.

Zesty garlic and sweet onion melt into the most incredible pan sauce that clings to every bite. The pork stays incredibly juicy while developing a beautiful herb crust. Serve this over creamy mashed potatoes to soak up every drop of that amazing sauce, or slice it thin for next-level sandwiches.

Crock Pot Honey Mustard Pork Loin Chops

Honey, get ready to transform your weeknight dinner game with these fork-tender pork chops. Heavenly honey mustard glaze meets melt-in-your-mouth pork in your slow cooker—no fancy skills required. Hit that follow button and let’s get simmering!

Ingredients

• 4 thick-cut boneless pork loin chops
• 1/2 cup raw wildflower honey
• 1/4 cup coarse-ground Dijon mustard
• 2 tbsp smooth yellow mustard
• 3 cloves freshly minced garlic
• 1 tbsp apple cider vinegar with the mother
• 1 tsp smoked paprika
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp fine sea salt
• 2 tbsp cold unsalted butter
• 1 tbsp finely chopped fresh parsley

Instructions

1. Pat your thick-cut boneless pork loin chops completely dry with paper towels.
2. Whisk together raw wildflower honey, coarse-ground Dijon mustard, smooth yellow mustard, freshly minced garlic, apple cider vinegar, smoked paprika, freshly cracked black pepper, and fine sea salt in a medium bowl.
3. Arrange pork chops in a single layer at the bottom of your Crock Pot.
4. Pour the honey mustard mixture evenly over the pork chops, coating each piece thoroughly.
5. Cover and cook on LOW for 5–6 hours until pork reaches an internal temperature of 145°F.
6. Carefully transfer pork chops to a serving platter using tongs, leaving the sauce in the Crock Pot.
7. Whisk cold unsalted butter into the hot sauce until fully melted and glossy.
8. Stir in finely chopped fresh parsley until just combined.
9. Ladle the glossy honey mustard sauce generously over the pork chops before serving.

Lusciously tender pork shreds at the touch of your fork, swimming in that sweet-savory glaze with just enough mustard kick. Layer it over creamy mashed potatoes or stuff into warm brioche buns for an epic sandwich moment. Let those low-and-slow juices soak into everything they touch—you’ve earned this flavor bomb.

Slow Cooked Asian-Style Pork Loin Chops

Kick off your weeknight dinner game with these insanely tender pork chops that practically melt in your mouth. Grab your slow cooker and transform basic chops into an umami-packed masterpiece that’ll have everyone begging for seconds.

Ingredients

– 2 lbs thick-cut bone-in pork loin chops
– 1/2 cup rich soy sauce
– 1/4 cup sweet honey
– 3 tbsp toasted sesame oil
– 4 cloves garlic, freshly minced
– 1 tbsp freshly grated ginger root
– 1 tsp crushed red pepper flakes
– 2 tbsp rice vinegar
– 1/2 cup thinly sliced green onions
– 1 tbsp toasted sesame seeds

Instructions

1. Pat dry 2 lbs thick-cut bone-in pork loin chops thoroughly with paper towels.
2. Whisk together 1/2 cup rich soy sauce, 1/4 cup sweet honey, 3 tbsp toasted sesame oil, 4 cloves freshly minced garlic, 1 tbsp freshly grated ginger root, 1 tsp crushed red pepper flakes, and 2 tbsp rice vinegar in a medium bowl.
3. Place pork chops in your slow cooker in a single layer.
4. Pour the marinade mixture evenly over the pork chops.
5. Cover and cook on LOW heat for 6 hours until pork reaches 145°F internal temperature.
6. Carefully remove pork chops from slow cooker using tongs.
7. Let pork chops rest on a cutting board for 5 minutes before serving.
8. Sprinkle with 1/2 cup thinly sliced green onions and 1 tbsp toasted sesame seeds.

Get ready for pork that falls apart with just a fork—the sweet-savory glaze caramelizes into the meat while the slow cooking keeps everything incredibly juicy. Serve these over steamed jasmine rice to soak up every drop of that incredible sauce, or shred the meat for next-level banh mi sandwiches that’ll blow your mind.

Creamy Mushroom and Herb Pork Loin Chops

Forget boring pork chops forever. Fire up your skillet for this creamy mushroom masterpiece that transforms simple ingredients into restaurant-worthy magic in under 30 minutes.

Ingredients

• 4 thick-cut boneless pork loin chops
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 8 ounces earthy cremini mushrooms, thinly sliced
• 3 cloves aromatic garlic, minced
• 1 cup rich chicken broth
• ½ cup heavy cream
• 2 tablespoons fresh chopped parsley
• 1 tablespoon fresh chopped thyme leaves

Instructions

1. Pat 4 thick-cut boneless pork loin chops completely dry with paper towels.
2. Season both sides of each pork chop evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet without crowding, cooking for 4-5 minutes until a deep golden-brown crust forms.
5. Flip each pork chop using tongs and cook for another 4-5 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
6. Transfer cooked pork chops to a clean plate and tent loosely with foil to rest.
7. Add 8 ounces thinly sliced earthy cremini mushrooms to the same skillet, sautéing for 3-4 minutes until softened and lightly browned.
8. Stir in 3 cloves minced aromatic garlic and cook for 30 seconds until fragrant.
9. Pour in 1 cup rich chicken broth, scraping up all the browned bits from the bottom of the skillet with a wooden spoon.
10. Simmer the sauce for 2-3 minutes until reduced by about half.
11. Reduce heat to low and stir in ½ cup heavy cream until fully incorporated.
12. Add 1 tablespoon fresh chopped thyme leaves and simmer gently for 2 minutes until the sauce thickens slightly.
13. Return the rested pork chops and any accumulated juices to the skillet, spooning the creamy mushroom sauce over them.
14. Garnish with 2 tablespoons fresh chopped parsley just before serving.

Succulent pork chops swim in that velvety mushroom sauce, creating the perfect creamy-tender bite. Serve this beauty over garlic mashed potatoes or buttery egg noodles to soak up every last drop of that herb-kissed sauce.

Brown Sugar and Apple Cinnamon Pork Loin Chops

Hear me out—these pork chops transform your weeknight dinner into something seriously special. Imagine juicy pork swimming in caramelized brown sugar glaze with warm apple cinnamon vibes. Your kitchen will smell like autumn magic in under 30 minutes.

Ingredients

– 4 thick-cut boneless pork loin chops
– 1/4 cup packed dark brown sugar
– 2 crisp Granny Smith apples, thinly sliced
– 2 tablespoons rich unsalted butter
– 1 teaspoon warm ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/2 cup low-sodium chicken broth
– 1 tablespoon smooth Dijon mustard

Instructions

1. Pat dry 4 thick-cut boneless pork loin chops with paper towels.
2. Season both sides of pork chops evenly with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper.
3. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
4. Add 2 tablespoons rich unsalted butter to the skillet, swirling to coat the surface.
5. Sear pork chops for 4-5 minutes per side until golden brown crust forms.
6. Remove pork chops from skillet and set aside on a clean plate.
7. Add 2 thinly sliced crisp Granny Smith apples to the same skillet.
8. Sauté apples for 3-4 minutes until slightly softened and lightly browned.
9. Sprinkle 1 teaspoon warm ground cinnamon and 1/2 teaspoon freshly grated nutmeg over apples.
10. Stir in 1/4 cup packed dark brown sugar until apples are evenly coated.
11. Pour 1/2 cup low-salted chicken broth into the skillet, scraping up browned bits from the bottom.
12. Whisk in 1 tablespoon smooth Dijon mustard until fully incorporated.
13. Return pork chops to the skillet, nestling them among the apples.
14. Reduce heat to medium-low, cover skillet, and simmer for 8-10 minutes until pork reaches 145°F internal temperature.
15. Remove skillet from heat and let rest for 3 minutes before serving.

Every bite delivers tender pork that melts against the sweet-spiced apples. The glaze creates this sticky, caramelized crust that’s pure comfort food perfection. Try serving over creamy mashed potatoes or with crusty bread to soak up every drop of that incredible sauce.

Maple Bourbon Pork Loin Chops with Sweet Potatoes

Y’all need to drop everything for these pork chops. Sear juicy chops in a maple-bourbon glaze that caramelizes into sticky perfection. Roast sweet potatoes alongside for a sweet-savory dinner that’ll have everyone begging for seconds.

Ingredients

– 4 thick-cut pork loin chops
– 2 large sweet potatoes, peeled and cubed
– 3 tablespoons pure maple syrup
– 2 tablespoons quality bourbon
– 2 tablespoons extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 2 sprigs fresh rosemary

Instructions

1. Preheat your oven to 400°F.
2. Pat pork chops completely dry with paper towels for better searing.
3. Toss cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, and kosher salt.
4. Spread sweet potatoes in a single layer on a baking sheet.
5. Roast sweet potatoes for 20 minutes until edges begin to crisp.
6. Heat remaining olive oil in a large oven-safe skillet over medium-high heat.
7. Season pork chops generously with salt and pepper on both sides.
8. Sear chops for 3 minutes per side until golden brown crust forms.
9. Remove skillet from heat and pour in maple syrup and bourbon.
10. Add minced garlic and rosemary sprigs around the chops.
11. Return skillet to oven and bake for 12 minutes at 400°F.
12. Baste chops with the pan sauce using a spoon.
13. Continue baking for 3 more minutes until internal temperature reaches 145°F.
14. Remove skillet from oven and let chops rest for 5 minutes.
15. Spoon the reduced glaze over chops before serving.

Rest these beauties for maximum juiciness. The pork develops a crackly-sweet crust while staying incredibly tender inside. Serve over those caramelized sweet potatoes and drizzle every last drop of that bourbon-maple glaze—it’s liquid gold.

Tangy Barbecue Pork Loin Chops and Beans

Sizzle up your weeknight dinner game with these tangy barbecue pork loin chops and beans. Sear juicy chops, then smother them in homemade sauce that caramelizes into sticky perfection. The beans simmer alongside, soaking up all those incredible flavors for a complete meal in one pan.

Ingredients

– 4 thick-cut pork loin chops (about 1-inch thick)
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup ketchup
– ¼ cup apple cider vinegar
– 2 tablespoons dark brown sugar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ¼ teaspoon cayenne pepper
– 2 (15-ounce) cans pinto beans, drained and rinsed
– 1 cup chicken broth
– 2 tablespoons chopped fresh parsley
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat the pork loin chops completely dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
3. Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3-4 minutes per side until deeply golden brown, working in batches if needed to avoid overcrowding.
5. Transfer the seared chops to a clean plate, leaving the drippings in the skillet.
6. Reduce heat to medium and add the finely diced yellow onion to the skillet, sautéing for 4-5 minutes until softened and translucent.
7. Add the minced fresh garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Whisk together the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper in a medium bowl until fully combined.
9. Pour the sauce mixture into the skillet with the onions and garlic, stirring to scrape up any browned bits from the bottom.
10. Add the drained and rinsed pinto beans and chicken broth to the skillet, stirring to coat everything in the sauce.
11. Return the seared pork chops to the skillet, nestling them into the beans and sauce.
12. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, or until the pork reaches an internal temperature of 145°F on an instant-read thermometer.
13. Remove from oven and let rest for 5 minutes to allow juices to redistribute throughout the meat.
14. Sprinkle with chopped fresh parsley before serving. Oozing with sticky-sweet barbecue glaze, these chops deliver tender, juicy bites against the creamy pinto beans. The tangy sauce soaks into every component, creating layers of smoky, sweet, and spicy flavors that cling perfectly. Serve over creamy polenta or stuff into warm tortillas for next-day leftovers that might just beat the original meal.

Lemon and Rosemary Infused Pork Loin Chops

Aromatic lemon zest and earthy rosemary transform ordinary pork into a showstopping weeknight dinner. Achieve restaurant-quality results with this simple infusion technique that delivers maximum flavor with minimal effort. Your taste buds won’t believe how these humble ingredients create such an extraordinary eating experience.

Ingredients

– 4 thick-cut pork loin chops (about 1-inch thick)
– 2 fresh lemons, zested and juiced
– 3 tablespoons freshly chopped rosemary
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, finely minced
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ cup dry white wine

Instructions

1. Pat 4 thick-cut pork loin chops completely dry with paper towels.
2. Combine 2 tablespoons rich extra virgin olive oil, juice and zest from 2 fresh lemons, 3 tablespoons freshly chopped rosemary, 3 cloves finely minced garlic, 1 teaspoon coarse kosher salt, and ½ teaspoon freshly cracked black pepper in a large bowl.
3. Coat each pork chop thoroughly with the marinade mixture.
4. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes.
5. Heat a large cast-iron skillet over medium-high heat until water droplets sizzle and evaporate immediately.
6. Place marinated pork chops in the hot skillet, listening for that satisfying sizzle.
7. Sear for 4-5 minutes until a golden-brown crust forms on the bottom.
8. Flip each pork chop using tongs.
9. Cook for another 4-5 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
10. Transfer pork chops to a clean plate to rest.
11. Pour ½ cup dry white wine into the hot skillet to deglaze.
12. Scrape up all the browned bits from the bottom of the pan with a wooden spoon.
13. Simmer the sauce for 2-3 minutes until slightly reduced.
14. Spoon the pan sauce over the rested pork chops.

Melt-in-your-mouth tender pork meets bright citrus and woodsy herbs in every bite. The pan-seared crust gives way to incredibly juicy interior that practically dissolves on your tongue. Serve these chops over creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of that lemony rosemary sauce.

Hawaiian Style Pineapple Pork Loin Chops

Craving tropical flavors without the flight? These pineapple-glazed pork chops deliver sweet-savory perfection in under 30 minutes. Charred pineapple caramelizes into sticky magic while juicy pork soaks up all that island vibe.

Ingredients

• 4 thick-cut boneless pork loin chops
• 2 cups fresh pineapple chunks
• 1/3 cup rich soy sauce
• 1/4 cup floral honey
• 3 cloves fragrant minced garlic
• 1 tbsp freshly grated ginger
• 2 tbsp vibrant rice vinegar
• 1 tsp toasted sesame oil
• 2 tbsp glossy vegetable oil
• 2 thinly sliced green onions
• 1 tsp coarse sea salt
• 1/2 tsp cracked black pepper

Instructions

1. Pat pork chops completely dry with paper towels and season both sides with coarse sea salt and cracked black pepper.
2. Whisk together rich soy sauce, floral honey, fragrant minced garlic, freshly grated ginger, vibrant rice vinegar, and toasted sesame oil in a medium bowl.
3. Heat glossy vegetable oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear pork chops for 4-5 minutes per side until deeply golden brown and internal temperature reaches 145°F.
5. Transfer pork to a clean plate and tent with foil to rest—this keeps juices locked in.
6. Add fresh pineapple chunks to the same hot skillet and cook undisturbed for 3 minutes to develop char.
7. Flip pineapple and pour in the reserved sauce mixture, scraping up any browned bits from the pan bottom.
8. Simmer sauce for 2-3 minutes until thickened enough to coat the back of a spoon.
9. Return pork chops to the skillet and baste generously with the bubbling pineapple glaze.
10. Garnish with thinly sliced green onions before serving immediately.

Unbelievably tender pork melts against the sticky-sweet glaze, while charred pineapple bits offer bursts of tropical brightness. Serve over coconut rice for ultimate vacation vibes, or stuff into warm tortillas with crunchy slaw for handheld heaven.

Garlic Parmesan Crusted Pork Loin Chops

Viral-worthy pork chops that’ll have your taste buds dancing. These garlic parmesan crusted beauties deliver restaurant-quality flavor in under 30 minutes. Get ready to impress everyone at your dinner table.

Ingredients

– 4 thick-cut pork loin chops (about 1-inch thick)
– 1/2 cup freshly grated parmesan cheese
– 1/4 cup panko breadcrumbs
– 3 cloves fresh garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon chopped fresh parsley
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the thick-cut pork loin chops completely dry with paper towels for better browning.
3. In a medium bowl, combine the freshly grated parmesan cheese, panko breadcrumbs, minced fresh garlic, chopped fresh parsley, smoked paprika, coarse kosher salt, and freshly ground black pepper.
4. Brush both sides of each pork chop generously with rich extra virgin olive oil.
5. Press the parmesan mixture firmly onto both sides of each pork chop, creating an even crust.
6. Arrange the coated pork chops on the prepared baking sheet, ensuring they don’t touch.
7. Bake at 400°F for 18-22 minutes until the internal temperature reaches 145°F and the crust is golden brown.
8. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.

Buttery, crispy perfection meets juicy pork in every bite. The garlic-forward crust shatters beautifully against the tender meat. Serve these golden beauties over creamy polenta or alongside roasted asparagus for a complete meal that’ll have everyone asking for seconds.

Simple Teriyaki Pork Loin Chops

Viral-worthy and ridiculously easy, these teriyaki pork chops deliver restaurant-quality flavor in under 30 minutes. Velvety sauce clings to juicy pork—your weeknight dinner game just leveled up.

Ingredients

– 4 thick-cut boneless pork loin chops
– ½ cup rich soy sauce
– ¼ cup sweet mirin
– 2 tbsp fragrant toasted sesame oil
– 3 cloves aromatic minced garlic
– 1 tbsp freshly grated ginger
– 2 tbsp glossy honey
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 tbsp vibrant sliced green onions
– 1 tbsp nutty toasted sesame seeds

Instructions

1. Pat 4 thick-cut boneless pork loin chops completely dry with paper towels.
2. Whisk together ½ cup rich soy sauce, ¼ cup sweet mirin, 2 tbsp fragrant toasted sesame oil, 3 cloves aromatic minced garlic, 1 tbsp freshly grated ginger, and 2 tbsp glossy honey in a medium bowl.
3. Pour half the teriyaki sauce over pork chops in a shallow dish, reserving remaining sauce.
4. Marinate pork chops at room temperature for 15 minutes—this quick marinade tenderizes without making meat mushy.
5. Heat a large skillet over medium-high heat until water droplets sizzle immediately.
6. Sear pork chops for 4-5 minutes per side until deeply golden brown with visible caramelization.
7. Reduce heat to medium-low and pour in reserved teriyaki sauce.
8. Simmer pork chops for 6-8 minutes, flipping once, until internal temperature reaches 145°F on an instant-read thermometer.
9. Create a cornstarch slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until completely smooth.
10. Stir slurry into simmering sauce and cook 1-2 minutes until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.
11. Remove skillet from heat and let pork rest 3 minutes—this allows juices to redistribute for maximum tenderness.
12. Garnish with 2 tbsp vibrant sliced green onions and 1 tbsp nutty toasted sesame seeds.
Now, that sticky-sweet glaze contrasts beautifully with the savory, fork-tender pork. Nestle these chops over fluffy jasmine rice to catch every drop of sauce, or slice thin for killer rice bowl toppings that’ll have everyone begging for seconds.

Classic Southern Smothered Pork Loin Chops

Ready to transform basic pork chops into a soul-satisfying masterpiece? Rich, tender chops smothered in a velvety gravy that hugs every bite—this Southern classic delivers comfort in under an hour. Get your skillet ready for pure magic.

Ingredients

– 4 thick-cut bone-in pork loin chops
– 1 cup all-purpose flour
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon freshly ground black pepper
– 2 teaspoons kosher salt
– 3 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 2 cups rich chicken broth
– 1/2 cup heavy cream
– 2 tablespoons fresh chopped parsley

Instructions

1. Pat 4 thick-cut bone-in pork loin chops completely dry with paper towels.
2. Whisk together 1 cup all-purpose flour, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon freshly ground black pepper, and 2 teaspoons kosher salt in a shallow dish.
3. Dredge each pork chop thoroughly in the flour mixture, shaking off excess.
4. Heat 3 tablespoons rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
5. Sear pork chops for 4 minutes per side until golden brown crust forms.
6. Remove pork chops to a clean plate, reserving drippings in skillet.
7. Add 1 large sweet yellow onion, thinly sliced to the hot skillet.
8. Sauté onions for 8 minutes until softened and lightly caramelized.
9. Stir in 3 cloves fresh garlic, minced and cook for 1 minute until fragrant.
10. Sprinkle remaining flour mixture over onions and cook for 2 minutes to create a roux.
11. Gradually whisk in 2 cups rich chicken broth until smooth and thickened.
12. Stir in 1/2 cup heavy cream until fully incorporated.
13. Return pork chops to skillet, nestling them into the gravy.
14. Reduce heat to low, cover, and simmer for 25 minutes until pork reaches 145°F internal temperature.
15. Uncover and simmer for 5 more minutes to thicken gravy slightly.
16. Stir in 2 tablespoons fresh chopped parsley just before serving.

Forget dry pork chops forever—this version stays incredibly juicy while the gravy develops deep, savory layers. Serve over creamy mashed potatoes or fluffy rice to soak up every drop, and watch it become an instant family favorite.

Zesty Tomato Basil Pork Loin Chops

Whip up restaurant-quality pork chops that’ll make your taste buds dance. These zesty tomato basil pork loin chops combine bright acidity with savory richness in under 30 minutes. Get ready for a flavor explosion that’ll become your new weeknight obsession.

Ingredients

– 4 thick-cut pork loin chops (about 1-inch thick)
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup cherry tomatoes, halved
– ¼ cup fresh basil leaves, chopped
– 2 tablespoons balsamic vinegar
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon red pepper flakes

Instructions

1. Pat 4 thick-cut pork loin chops completely dry with paper towels.
2. Season both sides of pork chops evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet and sear for 4-5 minutes until golden brown crust forms.
5. Flip pork chops and cook for another 4-5 minutes until internal temperature reaches 145°F on a meat thermometer.
6. Remove pork chops from skillet and let rest on a plate for 5 minutes to redistribute juices.
7. Add 3 cloves minced fresh garlic to the same skillet and cook for 30 seconds until fragrant.
8. Toss in 1 cup halved cherry tomatoes and cook for 2-3 minutes until skins begin to wrinkle.
9. Pour 2 tablespoons balsamic vinegar into the skillet and scrape up any browned bits from the bottom.
10. Stir in ¼ cup chopped fresh basil leaves and ½ teaspoon red pepper flakes.
11. Return rested pork chops to the skillet and spoon the tomato basil sauce over them.
12. Heat for 1 minute to warm everything through.

Dive into tender, juicy pork chops with a perfect sear that gives way to the bright, acidic burst of tomatoes. The basil adds fresh herbal notes while the balsamic creates a sweet-tangy glaze that clings to every bite. Serve over creamy polenta or alongside crusty bread to soak up every last drop of that incredible pan sauce.

Conclusion

Perfect for busy home cooks, these 21 pork loin chop recipes make dinner deliciously easy. Whether you’re craving classic comfort food or something new, there’s a slow-cooked favorite waiting for you. Try one tonight and let us know which recipe you loved most in the comments below! Don’t forget to share these tasty ideas with fellow crock pot fans on Pinterest.