If you are craving a comforting dish that combines tender, juicy meat with a rich, aromatic sauce, this Crockpot Pork Chops with White Wine and Herbs Recipe is exactly what you need. Slow-cooked to perfection, these pork chops soak up the flavors of white wine, fresh herbs, and a subtle blend of spices, creating an irresistible harmony that feels both elegant and homey. It is a fabulous recipe to set and forget, promising an incredible meal with minimal effort and maximum flavor that will soon become a family favorite.
Ingredients You’ll Need
What makes this recipe truly stand out is how simple yet essential each ingredient is, contributing layers of flavor, texture, and aroma that elevate the dish to something truly special. Each component plays a unique role, from seasoning the chops perfectly to building that luscious sauce.
- Thick-cut boneless pork chops (about 3 lbs.): Look for chops with a bit of fat marbling for tenderness and flavor.
- Kosher salt: Enhances all the natural flavors of the pork.
- Ground black pepper: Adds a gentle heat and depth to the seasoning.
- Onion powder: Provides a sweet, savory base note to the pork’s flavor.
- Ground paprika: Delivers a subtle smokiness and beautiful color.
- Olive oil: Perfect for searing the pork chops to develop a caramelized crust.
- Onion (thinly sliced): Softens during cooking to add sweetness and body to the sauce.
- Garlic (minced): Infuses the dish with its unmistakable aromatic punch.
- White wine: Creates a bright, tangy underpinning that cuts through the richness.
- Low-sodium chicken broth (14.5 oz.): Boosts the savory flavor of the sauce without overwhelming saltiness.
- Dijon mustard: Brings a gentle tang and a little kick that balances the creaminess.
- Cornstarch + water slurry: Thickens the sauce into a velvety finish.
- Bay leaves: Offer an earthy herbal note that simmers into the sauce slowly.
- Fresh thyme sprigs: Adds a fragrant, fresh herbal lift to complement the wine.
How to Make Crockpot Pork Chops with White Wine and Herbs Recipe
Step 1: Season the Pork Chops
Start by generously seasoning the pork chops on both sides with kosher salt, black pepper, onion powder, and paprika. This simple seasoning kick-starts the flavor journey for the dish and ensures every bite is deliciously seasoned.
Step 2: Sear the Pork Chops
Heat olive oil in a large skillet over medium-high heat, and sear the pork chops on each side until they develop a golden-brown crust. This step locks in juices and adds a savory depth that slow cooking alone can’t achieve.
Step 3: Cook the Onions and Garlic
In the same skillet, add the thinly sliced onions and cook until tender and translucent, then stir in the minced garlic for about a minute. This base creates a sweet and aromatic foundation for the sauce.
Step 4: Make the Sauce
Pour in the white wine and chicken broth, then whisk in the Dijon mustard along with the cornstarch and water mixture. The white wine’s acidity cuts through the richness here, with Dijon adding a bright tang and the cornstarch giving the sauce body.
Step 5: Assemble in the Slow Cooker
Place the seared pork chops in the slow cooker, pouring the wine and broth sauce over them evenly. This allows the chops to soak in the delicate flavors as they cook low and slow.
Step 6: Add Herbs for Aroma
Tuck in the bay leaves and fresh thyme sprigs among the chops. These herbs slowly infuse their fragrant essence into the entire dish, creating complexity and warmth.
Step 7: Slow Cook to Perfection
Cook on high for 3 to 4 hours or on low for 6 to 8 hours. The low, gentle heat is key to tenderizing the pork and marrying all the flavors together beautifully.
Step 8: Optional Sauce Finishing Touch
Once cooking is complete, remove the pork chops and set them aside. Discard the bay leaves and thyme. Use an immersion blender to puree the cooking liquid until it becomes a smooth, luxurious sauce.
Step 9: Keep Warm Before Serving
Place the pork chops back into the slow cooker with the finished sauce. This step keeps everything warm and ready to serve straight to the table.
How to Serve Crockpot Pork Chops with White Wine and Herbs Recipe
Garnishes
Freshly chopped parsley or a sprinkle of extra thyme leaves add a pop of color and an herbal brightness that accentuates the flavors. A lemon wedge on the side can also provide a lovely zesty contrast if you want to brighten the dish even more.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, buttered noodles, or a simple risotto to soak up that luscious sauce. Roasted or steamed vegetables like green beans, carrots, or asparagus add a fresh, crunchy balance and vibrant color to your plate.
Creative Ways to Present
For a rustic presentation, serve the pork chops family-style in a large shallow dish with the sauce ladled generously over the top. Alternatively, plate individually with a drizzle of sauce, herb garnish, and sides artistically arranged for an elegant dinner. You could also use the sauce as a base for a pork chop sandwich with crusty bread and sautéed greens for a casual twist.
Make Ahead and Storage
Storing Leftovers
Leftover pork chops with the sauce can be stored in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it cools—just warm gently with a splash of broth or water to loosen it up when reheating.
Freezing
If you want to keep this dish longer, it freezes beautifully. Place the pork chops and sauce in a freezer-safe container or bag, separating portions if you like, for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the pork chops and sauce gently on the stovetop over low heat, adding a little water or broth if needed to maintain the perfect sauce consistency. Avoid overheating to keep the pork tender and juicy.
FAQs
Can I use bone-in pork chops for this recipe?
Absolutely! Bone-in pork chops will add extra flavor, but they may require a longer cooking time to become tender. Monitor the chops during cooking and adjust accordingly.
What type of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines, as they can alter the intended savory balance of the dish.
Can I make this recipe without a crockpot?
Yes, though slow cooking is ideal. You can braise the pork chops covered in an oven at 325°F for about 1.5 to 2 hours, checking for tenderness and basting occasionally.
Is it necessary to sear the pork chops before slow cooking?
Searing is highly recommended as it creates a flavorful crust and deeply enhances the overall taste and texture of the dish.
Can I add other herbs or spices to the recipe?
Definitely! Rosemary, sage, or even a small pinch of crushed red pepper flakes can add unique twists, but the combination of thyme and bay leaves is a classic pairing that works beautifully here.
Final Thoughts
Once you try this Crockpot Pork Chops with White Wine and Herbs Recipe, it will undoubtedly become one of your go-to meals for busy nights or special weekends. The ease of slow cooking combined with those vibrant, comforting flavors makes this dish a pure joy to prepare and eat. So grab your pork chops and give this recipe a whirl—your taste buds will thank you!
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Crockpot Pork Chops with White Wine and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours (240 minutes)
- Total Time: 4 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Pork Chops recipe features tender, flavorful pork chops slow-cooked with aromatic herbs and a rich, savory broth. Seared to perfection before slow cooking, these pork chops absorb a delicious blend of Dijon mustard, garlic, and white wine, resulting in a comforting and easy-to-make meal perfect for any day of the week.
Ingredients
Pork Chops and Seasoning
- 4 thick-cut boneless pork chops (about 3 lbs; bone-in optional but may require longer cooking)
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp ground paprika
Cooking Liquids and Add-ins
- 2 tbsp olive oil
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup white wine
- 14.5 oz low-sodium chicken broth (1 can)
- 2 tsp Dijon mustard
- 2 tbsp cornstarch + 2 tbsp water (for slurry)
- 2 bay leaves
- 3 sprigs fresh thyme
Instructions
- Season Pork Chops: Generously season both sides of the pork chops with kosher salt, black pepper, onion powder, and ground paprika to build foundational flavor.
- Sear Pork Chops: Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear each side until nicely browned, approximately 3-4 minutes per side. Remove and set aside.
- Sauté Onions and Garlic: In the same skillet, add sliced onions and cook until they become soft and translucent. Add minced garlic and sauté for an additional minute until fragrant.
- Add Liquids and Mustard: Pour in the white wine and low-sodium chicken broth. Stir in the Dijon mustard and the cornstarch slurry (cornstarch mixed with water) to help thicken the sauce later.
- Transfer to Slow Cooker: Place the seared pork chops in the slow cooker and pour the broth mixture over them, ensuring they’re well covered.
- Add Herbs: Add bay leaves and fresh thyme sprigs for aromatic flavor infusion during slow cooking.
- Slow Cook: Cook on high for 3-4 hours or on low for 6-8 hours until the pork chops are tender and cooked through.
- Optional Sauce Blending: Once cooking is complete, remove the pork chops and transfer to a plate. Discard bay leaves and thyme sprigs. Use an immersion blender to puree the cooking liquid until smooth and silky.
- Reheat Pork Chops: Return the pork chops to the slow cooker to keep warm in the blended sauce until ready to serve.
Notes
- Bone-in pork chops may require additional cooking time; check tenderness before serving.
- For thicker sauce consistency, blend the broth after cooking as suggested.
- White wine can be substituted with extra chicken broth if preferred.
- Use low-sodium broth to control salt content better.
- To make this recipe gluten-free, verify that all ingredients, especially mustard and broth, are certified gluten-free.
