Slow Cooker Balsamic Pork Chops Recipe

Set it and forget it! Try this hearty Slow Cooker Balsamic Pork Chops and Gravy recipe for a savory dinner for the whole family to enjoy.

I was in the mood to make a pork pot roast, but I only had pork chops on hand to use.  The pork chops worked out wonderfully.  They were delicious and tender, but really you could use any cut of pork (chops, boneless ribs or roast).  I researched many recipes and decided to meld the flavors of bacon, balsamic vinegar, and white wine for the sauce.  I also used a blend of Greek seasonings for the flour dredge. Try making these Balsamic Pork Chops for your loved ones!

This ended up fantastic!  I had second helpings and even used some good bread to sop up the gravy.  More great Pork Recipes.

Slow Cooker Balsamic Pork Chops in crockpot

Slow Cooker Balsamic Pork Chops and Gravy Recipe:
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins

Low Heat: 8-10 hours

High Heat: 4-5 hours

Course: Main Course
Cuisine: American
Keyword: Dutch Oven Balsamic Pork Chops and Gravy Recipe, Slow Cooker Balsamic Pork Chops and Gravy Recipe
  • 7 to 8 thick pork chops*
  • Olive oil or vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano, dried
  • 1 teaspoon garlic powder
  • 1 teaspoon rosemary, dried
  • 1 bay leaf
  • 4 slices bacon (can substitute turkey bacon), diced
  • 1 large onion, sliced 1/2-inch thick and quartered
  • 4 garlic cloves, crushed
  • 1/4 to 1/3 cup good-quality balsamic vinegar, (or to your taste)
  • 2 cups white wine (sweet or dry wine may be used)**
  • 2 to 3 cups chicken stock or broth (homemade or purchased)***
  • Salt and pepper
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • Carrots, peeled and chopped into large chunks
  • Potatoes, peeled and cut in half
  • Green beans, ends trimmed****
Slow Cooker Instructions:
  1. Preheat crock pot/slow cooker.

  2. In a large re-sealable plastic bag, combine flour, salt, pepper, oregano, garlic powder, and rosemary.  Add 1 to 2 pork chops at a time, seal up the bag, and shake until pork chops are coated with the flour mixture.  Individually remove each pork chop from the flour mixture and shake off extra flour; set aside remaining flour mixture to use later.

  3. In a large frying pan over medium-high heat, add olive oil. Place the prepared pork chops in the hot frying pan (do not overcrowd the pan). Brown the pork chops on each side. Remove pork chops from the frying pan and place in the crock pot. Add the bay leaf.

  4. In the same frying pan, add the diced bacon and cook until crispy.  If substituting turkey bacon, add an additional 2 tablespoons olive oil to the frying pan to help with the browning.  Add onions and garlic and cook until onions appear translucent.  Stir in the remaining flour mixture and stir until combined with the onions and garlic.  Add the balsamic vinegar and the white wine.  Stir until sauce has no lumps and is smooth.  Add salt and pepper to taste.  Stirring constantly, bring sauce just to a boil.  Remove from heat and pour the sauce mixture over the pork chops in the crock pot. Add just enough chicken stock until the pork chops are covered.

  5. Place the lid on the crock pot and cook on low heat for 8 hours or high heat for 4 hours.

  6. High Heat Instructions:  Add the carrots and potatoes during the last 2 hours of cooking. During the last hour, add the fresh green beans and continue to cook until the vegetables have reached the desired softness.

  7. Low Heat Instructions:  Add carrots and potatoes during the last 4 hours of cooking.  During the last 2 hours, add the green beans and continue to cook until vegetables have reached desired softness.  If you are not going to be home all day, then add all the vegetables at the beginning of the cooking, but beware as the vegetables will be mushier.


  9. Browned Pork Chops

  10. Pork Chops Ready to Simmer

  11. In a small bowl, whisk together the cornstarch and water until smooth.

  12. Make a gravy by removing 2 1/2 cups of the cooking juices from the crock pot; skim off the fat and discard.  Transfer the juices to a small saucepan and bring to a boil.  Slowly add the cornstarch/water mixture to the hot juices, stirring to combine.  Bring the mixture to a boil for 2 minutes, stirring constantly, until thickened.  Remove from heat and pour gravy over the pork chops and vegetables before serving.

  13. Serves many.


Dutch Oven Instructions:
  1. Over medium-high heat, brown the pork chops in the Dutch oven; remove from pan.  Add bacon, garlic and onions to sautuntil onions are translucent.

  2. Follow the same instructions to create balsamic-wine sauce.

  3. Add back pork chops, bay leaf, and pour in enough chicken broth until pork is covered.  Bring to boil then turn down to low heat and cover with lid.

  4. Let simmer on stove for at least 2 hours, stirring occasionally, and scraping bottom of pan to make sure ingredients don't stick.


Recipe Notes

* Any cut of pork can be used since this is a crockpot/slow cooker recipe and the cooking times will be the same.

** Cooking with Wine - Learn how to cook with wine.

*** Learn how easy it is to make Homemade Chicken Stock - Basic Chicken Stock.

**** Ok to use frozen or canned greened beans as they would add those last 30 minutes of cooking.

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Balsamic Vinegar    Dinner    Fall    Pork Chops    Slow Cooker Pork Recipes    Winter   

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