Crock Pot Low-Carb Pork Chops

This Crock Pot Low-Carb Pork Chops recipe is a juicy and flavorful dinner, which uses boneless pork chops and sliced mushrooms. It’s a great low-carb dinner option, ready in about 2 hours and 10 minutes.

Crock Pot Low-Carb Pork Chops Ingredients

• 1 tablespoon olive oil
• Kosher salt and black pepper
• 1 pound thick cut boneless pork chops (1 to 1 ½ inch thick)
• 1 cup beef stock
• ½ teaspoon kosher salt (use less if using table salt)
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon black pepper
• 2 garlic cloves
• 1 small yellow onion, diced fine
• 8 ounces mushrooms, sliced
• 2 tablespoons corn starch

How To Make Crock Pot Low-Carb Pork Chops

1. Sear the pork chops: In a heavy skillet, heat olive oil over medium-high heat. Season pork chops with salt and pepper, then sear for 2 minutes per side. Remove chops and discard the oil.
2. Prepare the crock pot base: Spray the bottom of the slow cooker with cooking spray. Add beef stock, salt, thyme, rosemary, black pepper, garlic, and diced onion.
3. Add pork and mushrooms: Place the seared pork chops in the crock pot and top with sliced mushrooms.
4. Slow cook the chops: Cook on low for 1 to 2 hours. Use an oven-safe meat thermometer and remove pork when it reaches 135°F.
5. Make the gravy: Remove pork chops and tent with foil. Turn crock pot to high. In a bowl, mix corn starch with hot water to create a slurry, then stir into the liquid. Cook for 5 minutes until thickened.
6. Season and serve: Taste the gravy and adjust seasoning if needed. Serve pork chops topped with the gravy.

Recipe Tips

• How long to cook pork chops in a crock pot: Thick-cut chops cook in 1 to 2 hours on low; monitor internal temp for best results.
• How to keep pork chops juicy: Use a meat thermometer and remove at 135°F to prevent overcooking.
• Can I use bone-in pork chops? Yes, just adjust cooking time slightly as bone-in may take longer.
• How to thicken gravy without flour: A simple cornstarch slurry works well for low-carb gravy.
• Why sear the pork first? Searing locks in flavor and gives the meat a better texture.

What To Serve With Low-Carb Pork Chops

These pork chops pair well with low-carb and keto-friendly sides like:

• Cauliflower mash
• Roasted green beans
• Garlic sautéed spinach
• Zucchini noodles
• Steamed broccoli

How To Store Pork Chops

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze cooked pork chops and gravy in freezer-safe containers for up to 2 months. Thaw and reheat gently.

Pork Chops Nutrition Facts

• Calories: 261 kcal
• Protein: Approx. 25g
• Fat: Approx. 15g
• Carbs: Approx. 6g
• Fiber: Approx. 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook pork chops longer than 2 hours?
It’s best not to; overcooking will make them dry. Monitor internal temp closely.

How do I reheat leftovers without drying out the pork?
Reheat gently in a covered skillet or microwave with a splash of beef broth.

Can I skip the cornstarch to make it even lower carb?
Yes, or use a low-carb thickener like xanthan gum instead.

Is this recipe keto-friendly?
Yes, just make sure to adjust or skip the cornstarch based on your carb goals.

Try More Recipes:

• Crock Pot Lemon Garlic Pork Loin
• Crock Pot Kalua Pork
• Crock Pot Italian Pulled Pork

Crock Pot Low-Carb Pork Chops

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

2

hours 

Calories

261

kcal

These Crock Pot Low-Carb Pork Chops are seared to perfection, slow-cooked with mushrooms, and topped with a rich, low-carb gravy.

Ingredients

• 1 tablespoon olive oil
  

• Kosher salt and black pepper
  

• 1 pound thick cut boneless pork chops
  

• 1 cup beef stock
  

• ½ teaspoon kosher salt
  

• ½ teaspoon dried thyme
  

• ½ teaspoon dried rosemary
  

• ¼ teaspoon black pepper
  

• 2 garlic cloves
  

• 1 small yellow onion, diced fine
  

• 8 ounces mushrooms, sliced
  

• 2 tablespoons corn starch

Directions

• Heat olive oil in skillet. Season and sear pork chops for 2 minutes per side. Remove and discard oil.
• Spray crock pot. Add beef stock, seasonings, garlic, and onion.
• Add pork chops and top with mushrooms.
• Cook on low for 1–2 hours until internal temp is 135°F.
• Remove pork, tent with foil. Turn crock pot to high. Mix cornstarch with hot water, stir into pot, and cook 5 minutes.
• Season gravy as needed. Serve pork chops with gravy on top.