This one’s for when you want something hearty, spicy, and totally hands-off.
These Slow Cooker Cajun Pork Chops are packed with flavor, tender enough to cut with a fork, and drenched in a rich, spicy sauce that soaks up beautifully with mashed potatoes or rice.
It’s one of those set-it-and-forget-it meals that make you feel like a kitchen rockstar without doing much at all.
You’re gonna love how easy this is.
Why I Love This Recipe
This is one of my go-to comfort meals when the weather cools off. I made it once when we had friends over on a rainy Sunday, and it was the kind of meal that made people stop talking and just eat. Everyone went back for seconds. That’s always a good sign.
- The pork is fall-apart tender after slow cooking all day.
- The Cajun seasoning adds just the right kick.
- It’s one of those meals that tastes even better the next day.
- You don’t have to babysit it—just dump, cook, and enjoy.
What You’ll Need
- 4 bone-in pork chops (about 1-inch thick)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- ½ cup chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: 1 tablespoon cornstarch + 1 tablespoon water (for thickening at the end)
- Optional garnish: chopped fresh parsley
Servings and Time
Servings: 4
Prep Time: 10 minutes
Cook Time: 6–8 hours on low, or 4 hours on high
Total Time: 6 hours 10 minutes
Macros (Per Serving – Approximate)
- Calories: 420
- Protein: 39g
- Carbs: 12g
- Fat: 25g
- Fiber: 2g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Slow cooking pork chops on low heat for hours breaks down the connective tissue, making them super tender. The Cajun spices mix with the natural juices from the meat and veggies to create a deep, flavorful sauce. The acidity from diced tomatoes helps tenderize the pork even more, and everything blends together into a rich, hearty gravy.
Common Mistakes
- Using boneless pork chops: They dry out fast. Bone-in keeps the meat juicy.
- Overcooking: Even in a slow cooker, 10+ hours can dry out the meat.
- Not browning the chops (if you choose to): This step is optional, but it does add flavor.
- Too much liquid: The pork releases juices, so don’t go overboard with broth.
Tools Required
- Black oval slow cooker (crockpot)
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cup
- Tongs
- Small bowl (for cornstarch slurry, if using)
Pro Tips
- You can sear the pork chops in a hot pan with olive oil before adding to the slow cooker. It boosts flavor but isn’t required.
- Go easy on the salt if your Cajun seasoning is already salty.
- If you want a thicker sauce, add a cornstarch slurry in the last 30 minutes.
- Use a liner in your slow cooker for easier cleanup.
- This dish is awesome served over mashed potatoes, rice, or even noodles.
Substitutions and Variations
- Pork: Swap with bone-in chicken thighs if preferred.
- Cajun seasoning: Use Creole seasoning for a slightly different spice profile.
- Bell pepper: Try red or yellow instead of green.
- Tomatoes: Use fire-roasted for deeper flavor.
- Spicy: Add crushed red pepper or hot sauce for more heat.
Make Ahead Tips
You can slice the onions, bell pepper, and garlic the night before and store them in an airtight container in the fridge. You can even season the pork chops in advance and keep them ready to go.
Instructions
Step 1: Season the Pork Chops
Rub both sides of the 4 bone-in pork chops with 2 tablespoons of Cajun seasoning.
Step 2: Add Veggies to Slow Cooker
Place 1 sliced onion, 1 sliced green bell pepper, and 4 minced garlic cloves into the bottom of the black oval crockpot.
Step 3: Layer Pork Chops
Place the seasoned pork chops right on top of the vegetables in the slow cooker.
Step 4: Add Sauce Ingredients
Pour 1 can of diced tomatoes (with juice), ½ cup chicken broth, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper over the pork chops.
Step 5: Cook
Cover and cook on low for 6–8 hours or high for 4 hours until pork chops are tender and easily pulled apart with a fork.
Step 6 (Optional): Thicken the Sauce
If you’d like the sauce thicker, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the sauce. Let cook uncovered for 30 more minutes on high.
Step 7: Serve
Carefully lift pork chops into a round white bowl, spoon sauce over the top, and sprinkle with chopped fresh parsley.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of broth to loosen the sauce. You can also freeze for up to 2 months.
What to Serve With
- Mashed potatoes
- White or brown rice
- Garlic butter noodles
- Steamed green beans
- Cornbread
FAQ
Can I use boneless pork chops?
You can, but they’ll cook faster and may dry out. Bone-in is best for slow cooking.
Is this dish spicy?
It has a kick, but it’s not too spicy. Use less Cajun seasoning or a mild version if you want less heat.
Can I add more veggies?
Yes! Mushrooms, celery, or extra bell peppers all work great.
Do I need to sear the pork chops first?
Nope. You can if you want extra flavor, but it’s totally optional.
Final Thoughts
There’s something special about letting the slow cooker do the work while your house fills up with the smell of something delicious simmering away. These Cajun pork chops are cozy, bold, and just plain satisfying. If you try this recipe, I’d love to hear how it turned out for you—leave a comment and let me know!