Recipes/Cooking
This butterfly pork chops crock pot recipe delivers tender results with minimal effort.
I developed this method for busy weeknights when I want restaurant-quality pork without the fuss. The slow cooker transforms thick-cut chops into juicy, flavorful perfection.
The herb-infused cooking liquid keeps the meat moist while building layers of savory depth. A simple sear before slow cooking adds a subtle caramelized note.
You'll end up with pork chops so tender they nearly fall apart, ready to serve with your favorite sides. The hands-off approach makes it ideal for meal prep.
Ingredients for Butterfly Pork Chops Crock Pot
Thick-cut chops, fresh herbs, and a few pantry staples create this hands-off masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | Butterflied, 1.5-inch thick |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and cooking |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Garlic Cloves 🧄 | 5 cloves | Minced for maximum flavor infusion |
| Yellow Onion 🧅 | 1 whole | Medium size, thinly sliced |
| Fresh Rosemary 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Thyme 🍃 | 2 tbsp | Chopped, stems removed |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred for control |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not grainy variety |
| Honey 🍯 | 1 tbsp | For subtle sweetness balance |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing richness |
| All-Purpose Flour 🌾 | ¼ cup | For light dredging before searing |
The pork chops are the foundation—bone-in, butterflied, 1.5-inch thick cuts stay juicy through the long cook. I always ask the butcher at Whole Foods to butterfly them for me (saves time and ensures even thickness). Look for chops with good marbling; that fat renders down into the cooking liquid. For the herbs, fresh rosemary and thyme are non-negotiable here—they infuse the broth with that restaurant-quality depth.
No white wine? Extra chicken broth with a splash of apple cider vinegar mimics the acidity. Swap fresh herbs for dried at one-third the amount, but add them at the end so they don’t turn bitter. The Dijon mustard can be yellow mustard in a pinch (milder flavor). If you’re avoiding alcohol entirely, Trader Joe's has a great non-alcoholic white wine substitute that works perfectly.
This keeps beautifully—pork actually tastes better the next day. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently in the cooking liquid to prevent drying out (trust me on this part).
Why You'll Love This Recipe
- Set and Forget: I toss the pork chops and garlic into the crock pot before work, and dinner’s ready when I walk in.
- Garlic Infused: The slow-cooked garlic cloves turn sweet and spreadable, making every bite of the pork chop ridicuously good.
- Feeds the Crew: Bone-in chops stay juicy even in big batches, so I can serve a crowd without stressing over timing.
- Leftovers for Days: Here's what sold me—the pork reheats beautifully, so I get two or three extra meals out of one cook.
Step-by-Step Instructions for Butterfly Pork Chops in a Crock Pot
Here's how to achieve fall-apart tenderness with minimal effort and maximum flavor.
Season and Sear the Pork Chops
Pat the 4 whole Bone-In Pork Chops completely dry with paper towels. This ensures a good sear. Season both sides evenly with the 1.5 tsp Kosher Salt and 1 tsp Black Pepper. Press the seasoning in gently so it adheres well to the meat.
Heat 1 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Dredge the pork chops lightly in the 0.25 cup All-Purpose Flour, shaking off any excess. Sear for 2-3 minutes per side until golden brown. The crust should be deep amber—this adds texture and locks in juices. Transfer to a plate and set aside.
Sauté Aromatics for the Base
In the same skillet, add the remaining 1 tbsp Olive Oil if needed. Toss in the thinly sliced Yellow Onion and cook for 3-4 minutes until softened and just beginning to caramelize. Add the minced Garlic Cloves and cook for 30 seconds until fragrant—don’t let it brown or it will turn bitter.
Stir in the 2 tbsp Fresh Rosemary and 2 tbsp Fresh Thyme, toasting for 10-15 seconds to release their oils. Pour in the 0.5 cup Dry White Wine to deglaze the pan, scraping up all the flavorful browned bits. Let it simmer for 2 minutes until reduced by half.
Build and Slow Cook
Transfer the seared pork chops to the crock pot, arranging them in a single layer. Pour in the 1.5 cups Chicken Broth, the wine-onion mixture from the skillet, the 1 tbsp Dijon Mustard, and the 1 tbsp Honey. Stir gently to combine the liquids without disturbing the pork chops too much.
Cover and cook on low for 4-5 hours or high for 2-3 hours. The pork chops are done when they reach an internal temperature of 145°F and the meat pulls apart easily with a fork. The liquid should be bubbling gently around the edges.
Finish with Butter and Serve
Just before serving, stir in the 2 tbsp Butter to enrich the sauce, creating a silky finish. Let it melt completely, then taste and adjust seasoning if needed. The sauce should coat the back of a spoon with a glossy sheen.
Serve the pork chops hot, spooning the herb-infused sauce generously over each portion. The meat should be so tender that a fork glides through with minimal resistance, and the sauce should be packed with the deep, aromatic flavors of rosemary, thyme, and garlic.
Pro Tips For Making Butterfly Pork Chops Crock Pot
- Sear First: I learned this the hard way—brown those butterflied chops in olive oil for 2-3 minutes per side before the crock pot. The flavor difference is night and day compared to dumping them in raw.
- Smash the Garlic: Skip mincing and just smash the cloves with the flat of your knife—peel and all—then toss them in. They’ll infuse the pork with mellow garlic flavor without the risk of burning.
- Don’t Overcrowd: Resist the urge to cram all the chops in at once. If they’re stacked or touching, they’ll steam instead of sear, and you’ll lose that crust you worked for.
- Use Bone-In: Sounds weird, but bone-in chops stay juicier in the slow cooker than boneless. The bone acts like an insulator, keeping the meat moist during the long cook.
Best Sauces and Condiments for This butterfly pork chops crock pot
Classic Pan Sauce
Use the cooking liquid from the crock pot as a base. Strain out solids, return to skillet, and reduce over medium-high heat by half. Add 1 tbsp cold butter at the end for gloss. I love this for its simplicity and depth. 💫
Apple Cider Glaze
Simmer 1 cup apple cider with 2 tbsp apple cider vinegar until syrupy. The sweet-tart contrast pairs beautifully with the savory pork. Drizzle lightly over each chop before serving.
Creamy Mustard Sauce
Whisk ½ cup sour cream with 1 tbsp Dijon mustard and 1 tsp honey. This cool, tangy sauce balances the richness. I often add 1 tbsp chopped fresh dill for extra brightness.
Garlic Herb Butter
Mix 4 tbsp softened butter with 1 minced garlic clove and 1 tbsp chopped rosemary. A dollop on top of each chop melts into the meat. The aroma alone is worth it.
Spicy Honey Drizzle
Combine ¼ cup honey with 1 tsp hot sauce or ½ tsp cayenne pepper. This adds a subtle kick that complements the pork’s savory notes. Adjust heat to taste. 🔥
Fresh Herb Garnish
Sprinkle with 1 tbsp chopped parsley and 1 tsp thyme leaves just before serving. Fresh herbs add color and a final flavor boost. I always keep some on hand for finishing.
Nutrition Facts
Frequently Asked Questions
Why butterfly the pork chops?
Butterflying creates even thickness, ensuring consistent cooking throughout each chop. It also allows the flavors to penetrate deeper into the meat.
Can I use boneless chops instead?
Yes, but bone-in adds more flavor and helps keep the meat moist during slow cooking. If using boneless, reduce cooking time by 30 minutes to prevent drying out.
How do I know when they're done?
Use a meat thermometer: they're ready at 145°F internally. The meat should pull apart easily with a fork.
Can I make this ahead?
The flavors deepen overnight. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently in the sauce.