Slow Cooker Pork Chops and Sweet Potatoes

These Slow Cooker Pork Chops and Sweet Potatoes are tender, juicy, and simmered in a savory garlic herb sauce. Sweet potatoes become perfectly soft as they cook alongside the pork, making this comforting crockpot meal ideal for busy weeknights or cozy family dinners.

Slow Cooker Pork Chops and Sweet Potatoes

Slow Cooker Pork Chops and Sweet Potatoes is a simple, hearty crockpot dinner packed with tender pork, flavorful herbs, and naturally sweet potatoes. It's an easy one-pot meal that's perfect for busy days and satisfying family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4

Calories: 490

Ingredients Method Notes

Ingredients

  

• 4 bone-in pork chops about 1 inch thick
• 2 medium sweet potatoes peeled and sliced into thick rounds
• 1 small onion sliced
• 4 cloves garlic minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Method

 

1. Season both sides of the pork chops with salt, pepper, paprika, garlic powder, onion powder, and thyme.
2. Arrange the sweet potato slices in an even layer in the bottom of the slow cooker.
3. Top with the sliced onions and minced garlic.
4. Place the seasoned pork chops over the vegetables.
5. Whisk together the chicken broth, Worcestershire sauce, Dijon mustard, and olive oil.
6. Pour the mixture evenly over the pork chops.
7. Place the butter pieces on top.
8. Cover and cook on LOW for 5 to 6 hours or HIGH for 2½ to 3½ hours, until the pork is tender and reaches an internal temperature of 145°F (63°C).
9. Spoon some of the cooking juices over the pork before serving.
10. Garnish with fresh parsley.

Notes

• Bone-in pork chops stay juicier than boneless chops.
• Avoid overcooking to keep the pork tender.
• Slice the sweet potatoes evenly so they cook at the same rate.
• The cooking juices make a delicious sauce for serving.
• Taste and adjust seasoning before serving if needed.

Variations

• Add baby carrots for extra vegetables.
• Stir in mushrooms during the final hour.
• Add a pinch of cayenne for mild heat.
• Use maple syrup for a hint of sweetness.
• Finish with fresh rosemary instead of parsley.

Serving Suggestions

• Serve with steamed green beans.
• Pair with roasted Brussels sprouts.
• Enjoy with warm dinner rolls.
• Add a crisp garden salad.
• Spoon extra sauce over mashed potatoes or rice.

Tips

• Brown the pork chops before slow cooking for deeper flavor.
• Do not stack the pork chops if possible.
• Fresh garlic provides the best flavor.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze leftovers for up to 3 months.
• Reheat gently with a splash of broth to keep the pork moist.

Prep Time, Cook Time, and Total Time

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings

Serves: 4

Nutrition Information (Approximate Per Serving)

• Calories: 490
• Protein: 34g
• Carbohydrates: 25g
• Fat: 28g
• Sodium: 610mg

FAQs

Can I use boneless pork chops?

Yes. Boneless pork chops work well, but check them a little earlier since they cook faster than bone-in chops.

Do I need to brown the pork chops first?

No, but browning them in a skillet before adding them to the slow cooker gives the dish a richer flavor and better color.

Can I use regular potatoes instead of sweet potatoes?

Absolutely. Yukon Gold or red potatoes are great substitutes if you prefer a more savory flavor.

How do I know when the pork chops are done?

The pork should reach an internal temperature of 145°F (63°C) and be tender enough to cut easily with a fork.

Can I prepare this recipe ahead of time?

Yes. Assemble everything in the slow cooker insert the night before, refrigerate, then start cooking the next day.

How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.