This is one of those meals that feels like a hug in a bowl. Creamy, tangy tomato sauce with a fresh pop of basil wrapped around juicy, tender pork chops—what’s not to love?
Everything goes in the crockpot, and you let it do its thing while your house fills with the best smell ever.
I’ve made this on busy weekdays and even served it for guests. It never disappoints.
Why I Love This Recipe
I first made this dish after a long day of errands when I didn’t feel like cooking but still wanted something warm and comforting. I threw what I had in the crockpot and crossed my fingers—and it became a keeper. Now it’s a favorite.
- Everything goes in one pot—hello, easy cleanup
- The pork comes out so tender, it falls apart
- The sauce is creamy and rich, but still light
- It makes your kitchen smell amazing
- Leftovers? Even better the next day
What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Fresh basil, chopped (for garnish, optional)
Pro Tips
- Sear the pork chops for more flavor before adding them to the crockpot
- Don’t skip the Parmesan—it helps thicken the sauce and adds depth
- Use a garlic press to save time when mincing garlic
- Taste the sauce before serving—you may want a little extra salt or cheese
- Add fresh basil at the end so it keeps its flavor
Tools You’ll Need
- Crockpot (slow cooker)
- Small skillet (optional, for searing)
- Cutting board
- Knife
- Garlic press (optional)
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Serving bowl or plate
Substitutions and Variations
- Use bone-in pork chops if that’s what you have—just add 30 more minutes to the cook time
- Sub half-and-half instead of heavy cream to lighten it up
- Use Italian seasoning instead of dried basil and oregano
- Add a pinch of red pepper flakes for a little heat
- Add spinach in the last 10 minutes for extra greens
Make Ahead Tips
You can chop the onion and garlic the night before and store in an airtight container in the fridge. You can also sear the pork chops in advance and refrigerate overnight, then just toss everything into the crockpot the next morning.
Cooking Time and Servings
Serves: 4
Cook Time: 4 hours on high or 7–8 hours on low
Macros (per serving)
Calories: 370
Protein: 34g
Fat: 22g
Carbs: 8g
Fiber: 2g
Sugar: 4g
Why This Recipe Works (Quick Science)
The acid in the tomatoes helps break down the pork over time, making it fork-tender. The cream balances out the acidity and creates a silky sauce. Parmesan brings umami and thickens the sauce without flour or starch.
Common Mistakes
- Overcooking on high for too long—pork gets dry
- Not seasoning the sauce enough—taste before serving
- Dumping everything in cold—searing pork first helps seal in juices
- Adding cream too early—it can curdle; add at the end if your crockpot runs hot
What to Serve With
- Mashed potatoes
- Buttered noodles
- Garlic bread
- Roasted green beans
- Simple side salad with vinaigrette
FAQ
Can I use frozen pork chops?
Yes, but thaw them first for even cooking.
Can I make this dairy-free?
Skip the cream and Parmesan, and use full-fat coconut milk and nutritional yeast instead.
How do I thicken the sauce more?
Let it sit uncovered in the crockpot for the last 15 minutes, or stir in a slurry of cornstarch and water.
Can I double this recipe?
Yes! Just make sure your crockpot is big enough.
How to Make Crockpot Creamy Tomato Basil Pork Chops
Step 1: Sear the Pork Chops (Optional, but adds flavor)
If you’ve got an extra few minutes, give those pork chops a quick sear first. Heat a bit of olive oil in a skillet and brown both sides until they get that nice golden edge. It locks in the juices and adds so much flavor — totally worth it.
Step 2: Add Everything to the Crockpot
Place the seared pork chops (or raw if you skipped that step) into the crockpot.
Pour in 1 (14.5 oz) can of crushed tomatoes, ½ cup of chicken broth, and sprinkle over ¼ cup grated Parmesan cheese. Add 1 small diced yellow onion, 4 minced garlic cloves, 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Give everything a gentle stir to mix the flavors together.
Step 3: Cook on Low for 7–8 Hours or High for 4 Hours
Cover with the lid and let the crockpot do its thing — 7–8 hours on low or 4 hours on high. The pork will become fall-apart tender, and the tomato sauce will thicken and deepen in flavor while it simmers away.
Step 4: Stir in Heavy Cream
Once the pork is cooked and tender, stir in ½ cup of heavy cream. Watch the sauce turn from red to a dreamy creamy orange-pink color. Stir gently so it all blends into a smooth, silky sauce that coats the pork beautifully.
Step 5: Serve and Garnish
Spoon the creamy pork chops and sauce into bowls or plates, and top with a sprinkle of fresh chopped basil for that pop of color and freshness.
Serve it with mashed potatoes, buttered noodles, or garlic bread — and enjoy that rich, comforting flavor in every bite.
Leftovers and Storage
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Sauce may thicken—add a splash of broth or water if needed. You can also freeze for up to 2 months.
Let’s Wrap It Up
I hope you give these creamy tomato basil pork chops a try! It’s one of those simple, cozy dinners that makes everyone go quiet at the table (because they’re too busy eating). Drop a comment if you try it—let me know how it turned out or if you made any swaps. I’d love to hear your take!