These Tuscan Pork Chops are super easy to make and taste really good. You cook them in a slow cooker with a sauce made of garlic, cream, and sun-dried tomatoes. The slow cooker does all the work, so you don’t have to!
Slow cookers make cooking so simple. Just throw in the ingredients, set the timer, and go do something fun! There’s no need to keep checking the stove. If you like using a slow cooker, you should also check out some more recipes like Mississippi Pork Chops, Cajun Chicken Alfredo, or Jambalaya Pasta.
Why This Recipe Works
- Super Easy: You just put everything in the slow cooker and let it cook. That’s it!
- Tasty: The mix of garlic, cream, and sun-dried tomatoes makes the pork chops taste great.
- Flexible: You can serve these pork chops with mashed potatoes, rice, or even a simple salad.
- Boneless Pork Chops: Easier to eat and they cook evenly. I used 3/4 inch thick pork chops, but you can use thinner or thicker depending on what you have available. If you only have bone-in chops, that’s okay – just cook a bit longer.
- Chicken Stock: Adds flavor and moisture. If you’re out of chicken stock, vegetable stock can work in a pinch.
- Heavy Cream: Makes the sauce creamy and rich. You can sub with half and half, but the sauce won’t be as rich.
- Garlic: No fresh garlic? Garlic powder can work too. It will give a different flavor profile, but it’s still delicious.
- Sun-Dried Tomatoes: I use the ones packed in oil for more flavor, but dry ones work if you rehydrate them in hot water first.
- Cornstarch: This ingredient will thicken your sauce. Known as corn flour in the UK.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make Tuscan Pork Chops in the Slow Cooker
- Prep the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or a dab of butter to prevent sticking.
- Arrange Pork Chops: Place the boneless pork chops in a single layer in the slow cooker. Try not to overlap them too much so they cook evenly.
- Mix the Sauce: In a bowl, mix together the chicken stock, cornstarch, heavy cream, minced garlic, Italian seasoning, onion powder, and paprika. Stir it well to get rid of any cornstarch lumps.
- Pour Over Chops: Carefully pour the sauce over the pork chops, making sure each one is covered.
- Add Tomatoes and Butter: Sprinkle the sun-dried tomatoes on top. Cut the butter into small pieces and place them over the chops and tomatoes.
- Cook: Put the lid on the slow cooker. You can cook it on low for 6 hours or high for 4 hours.
- Check Temperature: Before finishing, use a meat thermometer to check the internal temperature of the pork chops. Whole pork cuts can be served once they reach an internal temperature of 145°F (63°C), although cooking them longer can make them more tender.
- Garnish and Serve: When the pork chops are cooked to your liking, sprinkle fresh basil on top for a pop of color and added flavor. Mashed potatoes are a great side dish for this meal, as they’ll soak up the tasty sauce.
- Mix Well: Make sure to mix the sauce ingredients thoroughly in the bowl before adding it to the slow cooker. This ensures that the flavors are well combined and the cornstarch is fully dissolved.
- Meat Temperature: Use a meat thermometer to check the pork chops near the end of cooking. A reading of 145°F (63°C) means they’re done, but feel free to cook longer if you prefer more tender meat.
- Garnish: Don’t skip the basil garnish! It adds a burst of color and a little extra flavor. If you don’t have fresh basil, dried basil can be a last-minute substitute.
- Tomato Tips: If you’re using sun-dried tomatoes that aren’t in oil, rehydrate them in hot water for about 10 minutes before adding to the slow cooker.
- Cream Substitution: If you’re out of heavy cream, half and half can be used as a substitute, but keep in mind the sauce will be less rich.
- Even Cooking: Try to arrange the pork chops in a single layer to ensure even cooking. If you have to stack them due to space, consider mixing them halfway through cooking.
- Serving Suggestion: These pork chops go really well with mashed potatoes, but you can also serve them with rice or a simple salad if you want something different.
To store your Tuscan Pork Chops, first let them cool down to room temperature. Once they’re cool, place them in an airtight container and store in the fridge for up to 3 days.
Enjoy tender and flavorful Tuscan Pork Chops with minimal effort using your slow cooker. Check out our storage tips so you can have this great meal again later. Don’t forget to pin the recipe so more people can make this easy and tasty dish too!
Slow Cooker Tuscan Pork Chops
- 8 boneless pork chops
- 1 ½ cups chicken stock
- 3 tablespoons cornstarch
- 1 cup heavy cream
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ cup sun dried tomatoes
- 4 tablespoons butter
- Basil for garnish
- Lightly grease the slow cooker with a cooking spray or a small amount of butter to avoid sticking.
- Lay the boneless pork chops flat in the slow cooker, avoiding any overlap for even cooking.
- In a separate bowl, mix chicken stock, cornstarch, heavy cream, minced garlic, Italian seasoning, onion powder, and paprika until well blended.
- Carefully pour the mixed sauce over the pork chops, making sure they’re all covered.
- Sprinkle sun-dried tomatoes on top and distribute small pieces of butter over the chops.
- Cover the slow cooker with its lid. Set to cook on low for 6 hours or high for 4 hours.
- Use a meat thermometer to confirm that the pork chops have reached an internal temperature of 145°F (63°C) or higher, based on your preference.
- Once cooking is complete, garnish with basil and serve over mashed potatoes for a full meal.
- Mixing: Blend sauce ingredients well before pouring.
- Meat Temp: Aim for 145°F (63°C) for cooked pork chops.
- Garnish: Basil adds color and flavor.
- Tomato Choice: Rehydrate dry sun-dried tomatoes in hot water.
- Cream Swap: Half and half can replace heavy cream, but less rich.
- Storage: Use airtight containers, good in the fridge for 3 days or freeze for up to 2 months.
- Reheating: Thaw frozen chops in the fridge, then microwave or stove reheat.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.