Crock-Pot Italian Pork Chops

Crock-Pot Italian Pork Chops are one of those easy dinners that taste like you did a lot more work than you really did. The pork chops cook low and slow in a simple tomato and herb sauce until they are tender and full of flavor. It is warm, saucy, and great with pasta, mashed potatoes, or bread.

Why I Love This Recipe

I love meals that can cook while I get other things done, and this one is exactly that kind of dinner. I can get everything into the slow cooker in about 15 minutes. A few hours later, the kitchen smells like an Italian restaurant.

The tomato sauce also does double duty. It flavors the pork while it cooks, then becomes the sauce you spoon right over the chops. There is no need to make a second sauce or dirty another pan.

A few more reasons I keep coming back to it:

• Most of the ingredients are simple pantry staples.
• There is no need to brown the pork chops first.
• The slow cooker does almost all the work.
• The tomato sauce keeps the pork moist.
• Parmesan adds a salty, savory finish.
• The sauce is great over pasta, potatoes, or rice.
• Leftovers are easy to warm up the next day.

Recipe at a Glance

• Servings: 4
• Prep time: 15 minutes
• Cook time: 3–4 hours on LOW
• Total time: About 3 hours 15 minutes to 4 hours 15 minutes
• Slow cooker: 6-quart black oval Crock-Pot
• Best pork chop thickness: About 1 inch
• Doneness: Pork should reach at least 145°F (63°C) in the thickest part

What You’ll Need

• 4 boneless pork chops, about 1 inch thick, about 6 ounces each
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 small onion, diced, about 1 cup
• 3 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 can (15 ounces) tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes, optional
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Crock-Pot Italian Pork Chops Recipe

Step 1: Season the Pork Chops

Pat 4 boneless pork chops, about 1 inch thick and about 6 ounces each, dry. Sprinkle both sides evenly with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning.

Step 2: Mix the Italian Tomato Sauce

In a medium bowl, combine 1 tablespoon olive oil, 1 cup diced onion from 1 small onion, 3 minced garlic cloves, one 14.5-ounce can diced tomatoes with juices, one 15-ounce can tomato sauce, 1 tablespoon tomato paste, 1 teaspoon dried basil, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes if using. Stir until the tomato paste is mixed into the sauce.

Step 3: Add Everything to the Crock-Pot

Spoon about 1 cup of the prepared Italian tomato sauce into the bottom of a 6-quart black oval Crock-Pot. Lay the 4 seasoned pork chops in the sauce in a mostly even layer. Spoon all of the remaining prepared Italian tomato sauce over the pork so each chop is coated.

Step 4: Slow Cook Until Tender

Cover the Crock-Pot and cook on LOW for 3–4 hours. Start checking around 3 hours, especially if your pork chops are lean. The pork is ready when the thickest part reaches at least 145°F (63°C). Do not keep cooking long after it reaches temperature, or lean pork can become dry.

Step 5: Add the Parmesan

Sprinkle ½ cup grated Parmesan cheese evenly over the hot pork chops and sauce. Cover for 5 minutes, just until the cheese softens and begins to melt.

Step 6: Finish and Serve

Sprinkle 2 tablespoons chopped fresh parsley over the pork chops. Transfer the 4 pork chops and their tomato-Parmesan sauce to a large round serving plate. Spoon extra sauce over each chop and serve warm.

Why This Recipe Works (Quick Science)

Slow cooking gives the pork time to take on the flavor of the tomato sauce, garlic, onion, and herbs. The covered Crock-Pot also holds in moisture, which helps protect the pork from drying out.

There is one important catch: pork chops are much leaner than cuts such as pork shoulder. That means cooking them all day is not better. Checking the meat around the 3-hour mark helps keep it juicy.

Tomato paste gives the sauce a deeper tomato flavor and a little more body. Parmesan adds salt, fat, and savory flavor at the end without needing a heavy cream sauce.

Pro Tips

• Use thick pork chops. Chops around 1 inch thick are less likely to dry out than thin chops.
• Check early. Slow cookers vary. Start checking the pork after about 3 hours on LOW.
• Use a thermometer. This is much more reliable than guessing by color.
• Keep the red pepper optional. Leave it out when you want a very mild sauce.
• Don’t drown the finished plate. Spoon enough sauce over each chop to keep it juicy, then serve extra sauce at the table.

Tools You’ll Need

• 6-quart black oval Crock-Pot
• Medium mixing bowl
• Cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons
• Can opener
• Wooden spoon
• Tongs
• Serving spoon
• Instant-read meat thermometer
• Large round serving plate

Substitutions and Variations

• Bone-in pork chops: They work well, but cooking time may vary depending on thickness.
• No red pepper flakes: Simply leave them out.
• More garlic: Add 1 or 2 extra minced cloves.
• Fresh basil: Add chopped fresh basil at the end instead of dried basil.
• Mozzarella: Add a small amount of shredded mozzarella with the Parmesan for a cheesier finish.
• Mushrooms: Add 8 ounces sliced mushrooms to the sauce before cooking.
• Thicker sauce: Remove the cooked pork and leave the Crock-Pot uncovered on HIGH for 15–20 minutes, or until the sauce reduces slightly.

Make-Ahead Tips

Dice the onion and mince the garlic up to one day ahead. Store them covered in the refrigerator.

You can also mix the tomato sauce ingredients a day ahead and refrigerate the mixture in a sealed container. When it is time to cook, season the pork, assemble everything in the Crock-Pot, and start cooking.

Common Mistakes

• Cooking thin chops too long: Thin pork chops can become dry quickly.
• Cooking all day: Pork chops do not need the extra-long cooking time that pork shoulder does.
• Skipping the thermometer: Slow cookers vary, so time alone is not the best way to judge doneness.
• Using too much salt: Parmesan is naturally salty. Taste the finished sauce before adding extra salt.
• Opening the lid over and over: Each peek releases heat and can slow cooking.
• Putting the Crock-Pot on the stove: Keep the Crock-Pot on a stable heat-safe work surface such as the marble surface shown here, never on a stovetop.

What to Serve With

These pork chops make plenty of tasty sauce, so they are best with something that can soak it up.

• Spaghetti or egg noodles
• Creamy mashed potatoes
• Polenta
• Steamed rice
• Garlic bread
• Roasted potatoes
• Green beans
• Roasted broccoli
• Simple green salad
• Zucchini or other roasted vegetables

Macros Information

Approximate nutrition per serving, based on 4 servings and without side dishes:

• Calories: 430
• Protein: 49 g
• Carbohydrates: 15 g
• Fat: 20 g
• Fiber: 3 g
• Sugar: 8 g

Nutrition will change based on the size of your pork chops and the brands of tomatoes, tomato sauce, and Parmesan you use.

Leftovers and Storage

Let leftovers cool, then place the pork and plenty of sauce in an airtight container.

• Refrigerator: Store for up to 3–4 days.
• Freezer: Freeze in an airtight freezer-safe container for up to 2–3 months for best quality.
• Reheating: Warm gently with plenty of sauce so the pork does not dry out.
• Microwave: Cover and heat in short bursts until hot throughout.
• Stovetop: Warm the pork and sauce over low heat, turning the pork occasionally.

FAQ

Q: Can I use frozen pork chops?
A: Thaw them completely in the refrigerator before putting them in the slow cooker. This helps them cook more evenly and safely.

Q: Can I cook these on HIGH?
A: LOW is the better choice because pork chops can dry out quickly. If you must use HIGH, begin checking them much sooner and rely on an instant-read thermometer.

Q: Do I have to brown the pork chops first?
A: No. Browning can add extra flavor, but this recipe is made to be simple, so the chops can go straight into the Crock-Pot.

Q: How do I know when the pork chops are done?
A: Check the thickest part with an instant-read thermometer. The pork should reach at least 145°F (63°C).

Q: Why did my pork chops turn out dry?
A: They most likely cooked too long or were very thin. Use chops around 1 inch thick and start checking them around the 3-hour mark.

Q: Can I double the recipe?
A: Yes, if your Crock-Pot has enough room. Avoid packing the pork chops too tightly, and expect the cooking time to vary.

Q: Can I use marinara instead of tomato sauce?
A: Yes. Marinara works, but because it already contains seasonings, you may want to reduce the added herbs and salt.

Final Thoughts

Crock-Pot Italian Pork Chops are simple, hearty, and packed with tomato, garlic, herbs, and Parmesan flavor. The biggest secret is not overcooking the pork. Use thick chops, check the temperature early, and let that rich tomato sauce do the rest.

Serve them with pasta, mashed potatoes, or warm bread and spoon plenty of sauce on top. If you make this recipe, leave a comment and share how it turned out, what you served with it, and any questions you have.